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We've ordered this a few times and always keep a few boxes in the pantry. It's a good substitute for deCecco "Galletti", which we used to get in San Francisco.

by dunham 3y ago

We've ordered this a few times and always keep a few boxes in the pantry. It's a good substitute for deCecco "Galletti", which we used to get in San Francisco. But the corner store stopped carrying it, and I later learned it wasn't sold in the US. (They're supposed to be cockscombs, but we always called them sea monsters.) If you're looking for a long pasta, fusilli bucati lunghi is fun. They're essentially old-school telephone cords. [1]: https://www.dececco.com/lv_en/product/galletti-n-44/ https://www.dececco.com/lv_en/product/galletti-n-44/

toyg 3y ago
I've never seen those galletti anywhere in Italy. I guess they're just not very popular.
TMWNN 3y ago
>If you're looking for a long pasta, fusilli bucati lunghi is fun. They're essentially old-school telephone cords. I'll have to check that out. I have regular (short) fusilli, penne, and fettuccine on rotation when I make pasta. It's strange how the mouthfeel affects the experience when the food is otherwise exactly the same in terms of ingredients and maker.
drifkin 3y ago
I came here to the comments to mention the shape "Cresti di Gallo", which I had for the first time recently and really enjoyed. I suspect it might just be another name for the same shape you posted, so maybe you can find another brand you like
- dunham 3y ago
  Yeah, that's the same shape. I believe it's the proper name, and I've tried searching for it in the past. It seems somewhat rare in the western US under either name. The place that I originally got it from was a tiny market at 24th and Valencia in SF. I think they just happened into it via some distributor and ran out after I slowly bought all of it. While I've kept an eye out, but I haven't put a lot of effort into finding it. I did see it once at pike place market in a bin of mixed pasta, but they said they didn't have that shape by itself.
tacone 3y ago
Fusilli Bucati is also a great favorite of mine. It's shaped like a spring, fun to play with and chew and also good at retaining sauce.

by dunham 3y ago

toyg 3y ago

I've never seen those galletti anywhere in Italy. I guess they're just not very popular.

TMWNN 3y ago

>If you're looking for a long pasta, fusilli bucati lunghi is fun. They're essentially old-school telephone cords. I'll have to check that out. I have regular (short) fusilli, penne, and fettuccine on rotation when I make pasta. It's strange how the mouthfeel affects the experience when the food is otherwise exactly the same in terms of ingredients and maker.

drifkin 3y ago

I came here to the comments to mention the shape "Cresti di Gallo", which I had for the first time recently and really enjoyed. I suspect it might just be another name for the same shape you posted, so maybe you can find another brand you like

dunham 3y ago
Yeah, that's the same shape. I believe it's the proper name, and I've tried searching for it in the past. It seems somewhat rare in the western US under either name. The place that I originally got it from was a tiny market at 24th and Valencia in SF. I think they just happened into it via some distributor and ran out after I slowly bought all of it. While I've kept an eye out, but I haven't put a lot of effort into finding it. I did see it once at pike place market in a bin of mixed pasta, but they said they didn't have that shape by itself.

tacone 3y ago

Fusilli Bucati is also a great favorite of mine. It's shaped like a spring, fun to play with and chew and also good at retaining sauce.