# Pricey dried pasta: Particulary Praiseworthy? Profligate Purchase?

**URL:** <https://boards.straightdope.com/t/pricey-dried-pasta-particulary-praiseworthy-profligate-purchase/999248>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [March 23, 2024, 2:33pm UTC](https://boards.straightdope.com/t/pricey-dried-pasta-particulary-praiseworthy-profligate-purchase/999248 "2024-03-23T14:33:35Z")\
**Posts on this page:** 1\
**Showing post:** 41

<div class="post-metadata">

**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\
**Post date:** [March 24, 2024, 12:41pm UTC](https://boards.straightdope.com/t/pricey-dried-pasta-particulary-praiseworthy-profligate-purchase/999248/41 "2024-03-24T12:41:16Z")

</div>

I think the discussion here is relevant to this post

> [@Foods you prefer cooked "wrong"](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/112):
>
> 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.

---

_[View the full topic](https://boards.straightdope.com/t/pricey-dried-pasta-particulary-praiseworthy-profligate-purchase/999248)._