There has to be an ultimate dry pasta used for the most expensive carbonara. There’s a few YouTube videos with Michelin chefs using monograno felicetti but in the description is “in collaboration with” so I’m unsure if it’s just a sponsored video more than those chefs actual preference. There are so many more high high end brands out there Felicetti (monograno), Cavaliere Cocco, Verrigni, Cavalieri, Pastificio dei Campi, Mancini.
In Alex the cooking guy’s video with Luciano Monosilio (with a Michelin sticker in the window). He mentioned being the guy doing his own dry pasta in house inferring the other high level Michelin chefs are buying it, but from where?!
Are there any brands that are high end food service only?
I’d also love to know if anyone has tried Verrigni pasta with their “gold dies” and if it’s a marketing gimmick or has an actual noticeable difference vs bronze.
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