# a new top 4 pizza place **URL:** https://forums.speedlife.net/t/a-new-top-4-pizza-place/201565 **Category:** PittSpeed Off Topic **Created:** [January 19, 2009, 8:19pm UTC](https://forums.speedlife.net/t/a-new-top-4-pizza-place/201565 "2009-01-19T20:19:14Z") **Posts on this page:** 1 **Showing post:** 4
### Author: ![Zack01GC](https://avatars.discourse-cdn.com/v4/letter/z/a183cd/32.png) [@Zack01GC](https://forums.speedlife.net/u/Zack01GC) #### Post date: [January 19, 2009, 9:31pm UTC](https://forums.speedlife.net/t/a-new-top-4-pizza-place/201565/4 "2009-01-19T21:31:27Z")
> [@FS: A Few of my Family's Sedans](https://forums.speedlife.net/t/fs-a-few-of-my-familys-sedans/39434/3): > > I’ll have to swing through and check it out. > > I have to disagree about fucking up pasta though - too many times I’ve been to places who boil the fuck out of them and you get them way too soft. x2. It’s pretty easy to screw up if the cook is not familiar with it. I’ve worked in restaurants for a while, and the last place I worked was an Italian place (Rotelli Pizza and Pasta), and you could always tell if someone had never made pasta before… The noodles/shells/gnocci always came out like mush. I’m pretty sure all restaurants do it the same way (cook huge amount then portion it off into set amount until ready to cook, then just dunk it in boiling water for a few seconds.) Really, it shouldn’t be screwed up because it is so easy, but from what I’ve seen in the kitchens is that anything can be screwed up. Sorry for the book, but I am also a hater of overdone pasta. --- _[View the full topic](https://forums.speedlife.net/t/a-new-top-4-pizza-place/201565)._