Heavy walled Macaroni

Discussion in 'Professional Chefs' started by icgsteve, Jul 16, 2013.

  1. icgsteve

    icgsteve

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    I sell a lot of mac and cheese, was using Sysco Labella because it is almost impossible to screw up. I however refuse to deal with Sysco anymore, and FSA uses a product out of Dakota Growers which is far inferior. I have the idea that R&F pasta is exactly the same as Labella but I have not tested it yet, in fact I have not located the heavy wall version yet though I know that they make it.

    Does anyone have a brand that they swear by? I am looking for something that is fool proof for my low wage/skill staff. 
     
  2. mayhem

    mayhem

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    If your staff can't make mac and cheese from scratch, I'd say you have larger problems than distributors.
     
  3. cheflayne

    cheflayne

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    I could be mistaken, but I believe he is looking for a pasta to make into mac & cheese. I can relate to the aggravation with Sysco. Have you checked into Barilla? We use their product at work and it works out well. I am not sure if they make a heavy walled mac though.
     
  4. icgsteve

    icgsteve

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    so I ended up going with R&F heavy walled because I thought that it was the same as Labella just renamed ( theory was sysco had the name but the Italian American Pasta Company still had rights to sell the recipe under a different name). turns out that R&F is good but not the same and not as good. Because Food Services of America special ordered the R&F it also as more expensive, $24 a case versus $20. 

    So i went back to Sysco for pallet buys of pasta, and might go back to them as my main source. I run a mac and cheese house/dinner, so the quality of the mac is very important.