Finding real pasta in Malaysia is like finding real Mexican food.

Ownself make la. Don't be one of those million bodo sohais who pays RM40 for a plate of aglio e olio, when the basic pasta isn't even cooked correctly (water not salted enough, always either overcooked or undercooked, instead of al dente).

Also, on the note of pastas MY - why does EVERY idiot self proclaimed pasta restaurant use CREAM in carbonara? The beef bacon fine, gotta appease you halal peeps. But fucking cream? Seriously?

Who ask you use bertoli?

Real EVOO in MY only few brands. I use Colavita cold pressed. This one I can assure and personally confirm that it's real EVOO.

People also pay to eat carbonara and bolognese. The 2 most popular pasta dishes in any circle jerk cafes and restaurants.

Carbonara in MY = use cream, use beef bacon, use parmesan cheese. Lmao. Fucking bodo.

Bolognese in MY = use beef, use local tomato, no pasata, no puree, no sofrito (onions, celery, carrots).


Rakyat MY banyak bodo.

It's basic. But most people still fuck it up.

Not sure why there can't be a non-halal Italian restaurant. Maybe I bukak one.


You mean 100%? You ingat bangla cook can differentiate vegetable oil, olive oil and EVOO ka?


I've stopped eating pasta outside for years. I make my own now almost every week.

Luce I only go there for their wood oven pizza, which is not bad. But they already started to cheap out on the pizza dough since few years ago. They don't allow the pizza dough to rest more than 24 hours anymore, taking shortcuts and not allowing it rest and rise.

Thanks for reminding they do serve pork though.


At the grocery, usually check for:

1. A "pressed on" date. Real EVOO usually has that label somewhere.
2. I also check the bottle, real EVOO needs to be in very dark green GLASS bottle. This is because EVOO should not be exposed to sunlight, the dark green bottle helps shield UV little bit.
3. Certification seal, usually real EVOO manufactures got balls to get certified. If they have that, it's real.
4. Price, yea it's one of the rare exceptions where "expensive = good". Real EVOO is NOT cheap yo. But of course a lot of EVOO manufacturers purposely price their fake oils sky high to trick customers, which has been a practice since the 19th century.

The fake EVOOs are usually made with a combination of other oils like canola or sunflower. Some VERY bad ones will be harvested from rotten olives, where the oil is very thin. If you put this fake EVOO in the fridge over night, you will see the oil will look like water the next morning. Real EVOO will thicken up in cold temperatures.


I'd add LaBottega to the list if this was still few years ago. But recently, the boss there started to cheap out on his ingredients. Already diu kao him a few times, stop taking customers for a ride.

Lorenzo and Calogiuri if you want premium. This is about the best you can get in MY, not available in your typical grocer stores though.


Colavita COLD PRODUCTION is real, they have a harvest date and is CERMET certified. Do not buy the other versions.

Not fake, but misleading. Like this one: https://colavita.com.my/products/premium-selection/

They say it's EVOO but "first cold production 100% premium selection". No harvest date, no CERMET seal, bottle is not dark green enough. I've also tasted it, it's not peppery and bitter unlike the other one I linked. Instead it's got a mild fruity flavor to it, which means it is definitely mixed with other oil.

What premium spaghetti did you buy?

There are ways to buying good pasta also btw.

Ah yes Rustichella is very good, better that Delverde. Please don't waste such good pasta with horse shit sauce, no offense bruh.

Just follow instructions on the packet when cooking pasta. If they don't have an "al dente" time, then just subtract 2 minutes from the recommended cooking time.

When you are experienced enough, just take out 1 strand of spaghetti and bite on it after 7-8 minutes in boiling water and give it a bite (sidenote; ALWAYS ALWAYS salt your water, PLEASE). Al dente means the pasta can be chewed but the texture is still firm.

Mostly agree except for the herbs and parmesan.

For herbs, always use FRESH herbs but only use 2 types of mix at most. Preferably if you have home grown ones, that will ALWAYS be the best. Don't use the bs "italian herbs mix" that comes in bottle if you have a choice.

For the cheese, for fuck's sake stop using parmesan. Parmesan is FAKE cheese lol. If you want to use real parmesan, use parmigiano reggiano (preferably DOP) or better yet, grano padano and/or pecorino.

I usually special order from LaBottega KL. He imports a lot of the cheese that you can't find here. That's why I'm so familiar with the boss there.

Uhm...

1) Don't chop garlic, crush them instead with a garlic crusher. This will make the garlic creamy and most importantly, will not burn.
2) If using parsley, always add the parsley stock together with the garlic.
3) Add a ladle of pasta water after 2 or 3 minutes of searing the garlic, do NOT fry the garlic.
4) When pasta is al dente, add it to the pan and add another ladle of pasta water. Cook for another 2 minutes.

Usually dry chili flakes is better, but it's preferential. Black pepper is fine too sure.

P.S do not fuck up the dish with fake cheese.

This post has been edited by SSJBen: Sep 7 2022, 06:38 PM

Parmigiano DOP is quite easy to find in MY lol. Your typical Village/Jaya/Bens grocer has it. Don't tell me you have never seen Galbani or Belgioioso.

Parmesan is a rabbit hole. The shit you see from Kraft or that deceptive "Perfect Italiano", that's fake. I'd rather put detergent in my food than put that shit in my mouth. There is no real parmesan lol, real parmesan is simply parmigiano, aged 24 months.

This post has been edited by SSJBen: Sep 8 2022, 01:05 PM

Village grocer usually only have Galbani for imported cheese. Think they have an exclusive contract with them or something.

I mean.... if they ever get out of their cave and venture into the city, can always buy the cheese and keep it no? You know how long you can keep cheese? Definitely long enough until the next time they get out of their cave.