Pricey dried pasta: Particulary Praiseworthy? Profligate Purchase?

[puzzlegal]

I think the discussion here is relevant to this post

Foods you prefer cooked "wrong"

Fwiw, the brand of noodle matters. I don’t get congee, i get nice distinct noodles, they are just soft and taste deliciously of broth. And if i didn’t overcook the beans, the remaining broth stays clear. (I often overcook the beans and get muddy broth, but that’s definitely a bean issue, not a noodle issue.) I’ve never had a problem with the broth getting cloudy from noodles, it just gets sucked up and disappears. My husband often cooks the noodles separately. He makes pasta e fagioli and serve…

If my noodles dissolve into congee, i wouldn’t leave them in the broth. But they don’t. They remain distinctly noodley. Just soft and broth-flavored. I use Barilla noodles for this dish.