Our Favorite Had a Springy, Slightly Firm Texture
There were two textural matters at hand in this tasting. Most of the products were smooth in appearance, but one had faint ridges. However, that small textural difference didn’t give those elbows a leg up on the competition. In the plain tasting, their texture was on par with those of other elbows; tasters described the pasta as “tender” with a “great bouncy chew.” Some tasters said that the ridged pasta seemed to hold the cheese sauce well, but not significantly better than any of the other pastas.
While the elbows’ surface texture wasn’t a big deal overall, the texture of the cooked pasta certainly was. Most of the elbows in our lineup had a satisfactory springy quality, but our favorite was notable for its “slightly firmer” cooked texture that was tender but not overly so; it had a nice chewiness that tasters liked.
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