kNaru0online
The top is the grading system set by foreign countries & below is the grading system set by Korea. The higher the grade & it's extruded with a bronze die / has a higher protein content / it's low-temperature dried, so sauce sticks well and it's chewy. The lower the grade & it's extruded with a Teflon die / has a lower protein content / it's high-temperature dried, so sauce doesn't stick and it breaks easily. I love pasta and have tried so many brands & ultimately, for real bang for your buck in Korea, I recommend & sticking to at least De Cecco or Barilla. For brands like Ottogi or Chungjungone, I recommend & getting them if they're bundled with other stuff. Still, if you want to invest a bit more in pasta & eat something more premium & I recommend Felicia, Garofalo, or Rummo, which are in a similar price range as Grade B. De Cecco is also okay, but it's usually & ranked pretty low compared to those brands. (Felicia >= Garofalo > Rummo > De Cecco in order & I've actually tried them all, and Felicia and Garofalo are similar, then Rummo, and then De Cecco is a bit further behind). If De Cecco is on sale, go for it. Usually around 3,000-4,000 KRW for 500g. For Grade A, compared to Garofalo and Felicia & there isn't a huge difference, so it might not be worth it, but it's about 0.5 grade higher? Buy it if you want, but it's usually over 5,000 KRW for 500g. Grade S is only recommended if you have plenty of money & or if you're absolutely obsessed with pasta. Usually, it's at least over 10,000 KRW for 500g. Things that aren't on the Korean chart but are on the international one & are usually hard to find or quite expensive for their grade, so it's like, why bother?
"People debating pasta grades like it's a high-stakes exam, with some advocating for budget options and others dissing Ottogi's pasta like it's a crime against carbs."
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