Below are the ratings determined domestically.
The higher the grade
drawn with a brass mold/ high in protein/
The sauce sticks well and is chewy due to low-temperature drying.
The lower the grade
drawn with a Teflon mold / low in protein /
The texture of the sauce is sticky and choppy due to drying at high temperatures, etc.
I like pasta, so I ate a lot of brands.
As a result, the cost-effective line that gained popularity in Korea =
I really recommend eating at least Dibella and Barilla.
Things like Ottogi and Cheongjeongwon
Recommended to eat if it comes as a bundle.
Still, I invested in some pasta.
I want to eat something a little more luxurious.
Grade B, similar in price range
Felicetti, Garofalo, and Roommo recommended
De Cecco is okay, but average.
The opinion is that it is quite inferior compared to those brands.
(Felicetti >= Garofalo > Roommo > De Cecco in that order)
I actually ate it all, but it was similar to Pelli.
Then Roommo, then slightly different DeCecco)
If DeCecco comes up with a hot deal, check it out.
Usually mid 3000~4000 for 500g.
Grade A is compared to Garofalo and Felicetti.
There isn’t a big difference, so I don’t really want to, but it’s about 0.5 grade higher.
Buy it if you want, it usually costs more than 5,000 won for 500g.
The S class really has room to spare.
Recommended only for those who are really crazy about pasta.
Usually at least 10,000 won per 500g.
Things that are not on the domestic table but on the overseas table
Usually difficult to obtain or compared to similar grades
It’s quite expensive so why not