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Ok, here is the straight dope, directly from De Cecco customer service: With reference to your question we would like to inform you that the numbers you mention do not have a logical criteria but are just code numbers which we give our products each time we make a new shape.


They are just a "product number", and it may vary for the same kind of pasta from a manufacturer to another.


As an Italian, I really don't know the logic behind the number. I also asked my mother, to no avail. We don't know, but as far as my feeling goes, it's just a numbering system for the product, e.g. there's no implicit meaning into it. As far as we worry about it or not, sure we do. Matching the wrong pasta with a given sauce is almost blasphemy and as a ...


It surely defines the tickness of the Pasta; tipically, more thicknesses corresponds to a greater number value. Example for Barilla: Capellini #1 Spaghettini #3 Spaghetti #5 Vermicellini #7 Vermicelli #8 Bucatini #9 Bavettine #12 Bavette #13


Found a link here "Numbered" Pasta Often you will see pasta with numbers on the package like Thin Spaghetti #9. Why? What does it mean? Well, in the "old days" there were waves of immigrants that came in to work in the factories. There were the Irish, the Asians, the Germans, the Italians and numerous other ...


Is everything graded on the same scale (with the same labels)? No. Grading is specific to every kind of fruit or vegetable, and often grading can be different depending on the form of the produce (fresh vs. canned vs. frozen vs. juice vs. headed for further processing, etc.). Also, different nomenclature is used for different produce: some use "Grade ...


The 'correct' consistency is very opinionable. The 'coat the back of a spoon' instruction means that you dip a spoon in the cream, then run your finger over the back of the spoon, and if the soup stays apart, it's at least as thick as it should be... but maybe thicker (than you'd like). The problem is the amount of time that the soup stays on the stove, as ...


In Italy, they have a numbering system with corresponding names for each number. Larger numbers indicate thicker noodles. Some US manufacturers use the same numbering system. Here is a listing from an extrusion die manufacturer. See the full list here Pasta Shapes.pdf #1 0.6 mm. #2 0.7 mm. #3 0.8 mm. #4 0.9 mm. #5 1.1 mm. #6 1.3 mm. #7 1.5 mm. #8 1....


As far as I recall, I have seen numbers only when referring to spaghetti. Spaghetti #5 is the normal size, and spaghetti #8 (spaghettoni) are thicker; there are also spaghetti #3 (which in Italy are called spaghettini). Normal spaghetti are always #5, but the thickness depends from the brand, in the same way shirt sizes depend from the brand.

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