The Five Most Expensive Types of Pasta You Can Buy

Pasta

Pasta is a term that can encompass a wide range of food. After all, it can be summed up as dough that has been molded into a wide range of shapes before being cooked with a wide range of ingredients, meaning that one kind of pasta can bear very little resemblance to another. Due to this, some kinds of pasta are much more expensive than others, so much so that interested individuals might be caught by surprise by the sheer gap between them and their more common counterparts. Here are five of the most expensive kinds of pasta that can be found out there:

Fettuccine con Ovoli, Parmigiano e Tartufo Bianco

Fettuccine sees a fair amount of use in both Roman and Tuscan cuisine. With that said, what is interesting about this particular pasta is the inclusion of not one but two expensive fungi. One is the ovoli mushroom, which is called thus because of its resemblance to an egg when it is still young. Meanwhile, the other is the white truffle, which happens to be even more prized than its black-colored counterpart. On top of this, these two expensive fungi are cooked along with slices of parmigiano, which might be more familiar to some people under the name “parmesan” that is used whenever it is made outside of the traditional production areas on the Italian peninsula.

Linguine all’Aragosta o all’Astice

Linguine is one of the better-known kinds of pasta. However, it is often confused for one of its counterparts, which is rather unsurprising when one of the few characteristics that stand out about it is the fact that it is elliptical rather than flat in section. With that said, Linguine all’Aragosta o all’Astice is special because it is linguine made with fresh lobster as well as a mix of garlic, tomatoes, and olive oil, meaning that the lobster has the chance to let its natural flavor play the pivotal part. It is amusing to note that there was a time when lobster was considered food for the poor because of its sheer abundance in the sea, but in modern times, its flavor has combined with its increasing scarcity to make it something much more highly-regarded by gourmands.

Strangozzi al Tartufo Nero

Supposedly, strangozzi is named thus because the people of Umbria once attempted to strangle priests with their shoelaces. However, it isn’t the strangozzi that provides Strangozzi al Tartufo Nero with its expense. Instead, that would be the use of black truffle in the cooking, seeing as how the fungus remains a much prized ingredient in the modern day. Something that hasn’t been challenged by the considerable difficulties in farming black truffles, which need very particular conditions to flourish.

Su Filindeu

Su Filindeu translates to something along the lines of “Threads of God.” It is not interesting because of its ingredients, seeing as how it is made out of nothing more than salt, water, and semolina wheat. Moreover, it is not interesting because of the ingredients with which it is cooked, which are nice but not particularly special, seeing as how mutton broth and pecorino cheese aren’t exactly rare and valuable in nature. Instead, Su Filindeu is prized because of its scarcity, seeing as how it is made by the women of a single Sardinian family called the Abraini, who make it by folding dough again and again until it has been formed into 256 strands of even width.

Tonnarelli alle Uova di Riccio

Tonnarelli is very similar to spaghetti alla chitarra. Both are egg pastas, but what separates them is their different places of origin, with tonnarelli coming from Lazio and spaghetti alla chitarra coming from Abruzzo. Regardless, Tonnarelli alle Uova di Riccio is interesting because it is served with a special sauce that makes use of mussels, urchin eggs, and the spice called saffron. The last ingredient is something that has managed to remain a very rare and thus very expensive ingredient for centuries and centuries. Moreover, it promises to remain that way for the foreseeable future, seeing as how it is produced from threads plucked from the flowers of a single plant, meaning that it takes a huge amount of effort to produce a very small amount of saffron.


Add Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Milin Desai
10 Thing You Didn’t Know About Milin Desai
Mobility as a Service
Five Companies Leading the Way in Mobility-As-A-Service
10 Things You Didn’t Know about Ross Adams
10 Things You Didn’t Know about Tony Florence
stock market
Five Stocks to Buy for a Potential Biden Bull Market
Investing
Five Things WallStreetBets Teaches Us About Investing
stock
Is Sundial Growers Stock a Wise Investment?
Fintech Stocks
Five Fintech Stocks You Can Buy and Hold Forever
Tijuana Marriott
The 10 Best Hotels in Tijuana, Mexico
Hiking Michigan
A Traveler’s Guide to Hiking in Northern Michigan
Nourish Northern Michigan
The 20 Best Restaurants in Northern Michigan
waterfalls
The 20 Best Things to do in Northern Michigan
Best Infiniti Convertible Models
The 10 Best Infiniti Convertible Models of All-Time
Review of the 2021 Lexus NX F Sport Black Line
Infiniti Wheels
What Differentiates Infiniti Wheels from Other Cars?
Infiniti Engine
What Makes an Infiniti Engine Different From Other Cars?
Louis Vuitton Tambour Daimer Cobalt Blue And Gold Chronograph 46
The Five Best Louis Vuitton Watches Money Can Buy
Chopard Alpine Eagle Ladies' Small
The Five Finest Gold Chopard Watches
Chopard
The Used Chopard Watch: A Buyer’s Guide
Chopard Happy Fish
The History of the Chopard Happy Fish Watch
August Alsina
How August Alsina Achieved a Net Worth of $4 Million
Neal Brennan
How Neal Brennan Achieved a Net Worth of $5 Million
Erika Jayne
How Erika Jayne Achieved a Net Worth of $5 Million
Aubrey Plaza
How Aubrey Plaza Achieved a Net Worth of $6 Million