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The "fresh pasta" lie I heard from a sous at a Brooklyn spot
Guy told me his place makes fresh pasta every morning. I asked what flour they use and he said "all purpose." That's not fresh pasta, that's a lie. If I'm paying $24 for pappardelle you better be using 00 flour or semolina. Anyone else catch cooks cutting corners like this?
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willow4072mo ago
Does he even know what type of flour he's using or is he just saying stuff?
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linda5002mo ago
The 24 bucks for AP flour pasta would have me crying in the break room at 3am. @willow407 probably knows the truth from the first bite anyway. I can barely make boxed pasta right after a night shift, so I'm not one to judge but that's just sad.
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the_tessa1mo ago
Is anybody checking if this guy can actually cook? I'm talking basic stuff, like can he boil an egg without burning water. Maybe he's a decent mover, got the muscles for hauling boxes, but in the kitchen he's just guessing. I've seen it before, people think throwing expensive pantry staples at a recipe makes them a chef. Real talk, the pasta probably came out gummy and sad, with or without the fancy flour.
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