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Dysani, for example, clearly says on the bottle "filtered water" and it is filtered tap water (A Nestle product, if I recall). There are others.
Some years ago, when the fad was in its infancy, a blind test was done with various bottled waters and NY City tap water. The tap water was not only the purest of the lot but almost invariably the best tasting. Not that big a surprise, really, as it comes from the mountains.*
* What could make a mess of it is old pipes and other uncontrollables.
I bought a tap filter and the quality of water is now indistinguishable from bottled water. Which for me is a big advanage for three reasons:
1) I live at 4th floor without elevators, bringing home boxes of bottled water is something I can live better without the need for it;
2) Me and my wife do grocery a couple of times a month and end up with 7-8 huge bags of stuff. In a city car. There isn't the space nor the will to make additional travels downstairs for water;
3) It costs less than the cheapest water I ever found.
"My" sauce clings to everything. If there's a problem with your sauce, you might just simply try Rotini and similar shapes. Or Orzo, and make it into lovin' spoonfuls. For that matter, I take excess garden tomatoes (and they're always in excess), dice them, saute w/garlic/onion/oregano/basil/whatever and toss it into the macaroni. It doesn't stick much at all (save the oil) - and tastes very saucy.
As for the rougher surface making a difference? Just how watery is your/their sauce (and what does it imply about your mixed drinks)? Even horrid jar-sauce will even stick to glass (and that's a bit smoother than the cheapest pasta).
On the other hand, if you're really sincere on this placebo point - the real trick is to cook it in a copper-lined pot with a pewter lid on a wood fire. Mangiare!
Bronze cut pasta, as already pointed out, has a different consistency and it's usually better appreciated. Just not the Barilla brand - I find Barilla pasta viscid and difficult to cook properly as in my experience it goes from not ready to overcooked without passing throug "al dente" or medium cooked.
That has nothing to do with the bronze and everything to do with the ingredients at the time of manufacture. And if they make the dough a bit drier it will come out rougher (I have one of those little pasta machines though I limit it's use now to uncut flat sheets). Also, how the drying is done will effect the surface.
I find Barilla pasta viscid and difficult to cook properly
I agree 100%. Without quantifying it, I too have found it just always seems to come out "wrong".
Al dente for an American can have a very different meaning than from an Italian (French usually overcook pasta and their al dente is already overcookd for us)... and I was stating my experience with that particular brand. With other brands, both the better ones (De Cecco, Voiello and all the pasta from Gragnano) and the cheaper ones, I never had any trouble at all and they are never viscid.
Spending alot of time trying to find an XML file, Why do people say its on the server when asked the question where is the XML. Combine that with the fact IT is moving stuff randomly over to a 'better' system. I am now trying to find the manual that includes it as appendix, perform an Appendectonmy and all should all be good...
Good luck, we have a server where we store useful stuff like utilities, but strangely a lot of files went missing. Turned out to be the Antivirus which did not like .exe files, so it just deleted them !
Know the pain, I store all the 'well that might be useful' stuff on a USB stick as I have been caught like that in the past. Found the relevant document copied the xml and pasted into Notepad++ all is good!