Hello To All…
On the look-out for spaghetti noodles… but not thin vermicelli or the regular kind you find in all the grocery stores here. I am looking for a thicker spaghetti noodle, for a heavier sauce.
Fettucine would also be nice to find. (besides at Breeze downstairs, their prices are outlandish). Wholesale even better for both.
look in all your welcomes etc, you will find something. definitely cheap italian penne or fusilli. fettucine not hard to find but the egg one especially can be expensive. best place used to be far eastern department store grocery, too bad they all closed. maybe more up your alley i saw bucatini somewhere recently but it was probably jason’s or another expensive type place.
reminds me i have to drag out the pasta roller i bought and do some fettucine
They have loads of different things in Costco, but I wasn’t really paying attention to what it all was as I was in kind a hurry when I was there last.
Thanks LostSwede, I shop at Costco often for things and actually have them as one of my deliverers for my goods. But they do not have the larger spaghetti noodles I am looking for. Appreciate your time though.
annoying thing about costco pasta is the bags aren’t sealed. not exactly designed for taiwan.
I noticed that Geant changed their style of noodles a couple years ago. I used to be able to buy what easily passed for spaghetti noodles. Now, all I can find are the thin thready kind that look good going into the pot but come out just slightly more firm than mush.
I also found that I rather like the Hakka style Panteo (I know I spelled this wrong) They are the wide noodles much like egg noodles from the states. THey are easy to find in the traditional Hakka areas around Hsinchu. I suspect they are mere wide style rice noodles but they have more substance and I find they work well in my various noodle soups. I have found fresh ones in Tuchen at the Tuchen wet market , near Tuchen station, that I mentioned before, but other than that, they are difficult to find. I used to make some good egg noodles but haven’t tried it in Taiwan. Maybe time to give it a go.
Receipes are easy to find on the internet. Roll out the dough and cut into strips. Let them dry for a few hours or overnight, then gather the strips and boil along with your already boiled and stripped chicken. You get the picture. Good stuff but makes a mess on my coffee table.
Just spotted some imported pasta in my local Géant, the “spagetti” was wide and flat, but not as big as fettucini. They did have Gnottci and some other stuff though that might be appealing. This wasn’t in the pasta section, but rather in the “import” section close to the freezer cabinets. It’s the one close to Yongchun MRT if you fancy a trip.
They say they can custom make fresh pasta to your spec in 1kg or 5kg bulk packages using imported Italian equipment and European semolina and flour. Sounds yummy.
as usual you have come through with a great answer.
I will have my Taiwanese partner give them a call, and we need it. less than 2 weeks to 4 days of soft opening to work out the kinks. They just put in the walk-in cooler and the carpentry work in the kitchen is done. We start training employees in 2 days…
Ugh Oh!!! guess it’s too late to pull out now…wish me luck…will let you know how it goes.
Donald