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What is your favorite pasta?
Posted on 8/12/20 at 3:56 pm
Posted on 8/12/20 at 3:56 pm
I normally have Angel Hair for pretty much everything for its relatively light texture but recently had Mafaldine and love it. I had never heard of it before! However, its completely different in texture and density than Angel Hair.
What pasta do you prefer and what sauces do you match with what pasta?
What pasta do you prefer and what sauces do you match with what pasta?
18
Posted on 8/12/20 at 3:57 pm to The Sicilian
Bowtie
Posted on 8/12/20 at 4:02 pm to The Sicilian
rotini
Posted on 8/12/20 at 4:02 pm to The Sicilian
tagliatelle
Posted on 8/12/20 at 4:05 pm to FishingwithFredo
quote:
rotini
This is the correct answer. Fusilli would have also been accepted.
Posted on 8/12/20 at 4:32 pm to The Sicilian
Cooked
Posted on 8/12/20 at 4:32 pm to The Sicilian
Angel Hair or Vermicelli when making soups with pasta or eating with red gravy/meatballs/Italian Sausage.
Lasagna noodles when making lasagna, naturally.
Elbow when making my mac & cheese.
We do eat more Angel Hair and Vermicelli though.
Lasagna noodles when making lasagna, naturally.
Elbow when making my mac & cheese.
We do eat more Angel Hair and Vermicelli though.
Posted on 8/12/20 at 5:01 pm to The Sicilian
A poster named The Sicilian who eats one pasta shape? Say it ain't so. One my my favorite shapes, busiate, is Sicilian. Imagine a short, tight spiral of a flat linguine style noodle; they're great for holding bits of slightly chunky stuff, like the crushed almonds in pesto alla trapanese. I also like strozzapreti, just because of the name (priest stranglers). Wide papardelle, fresh, are delicious as well.
If you want to geek out on pasta shapes & their typical sauce/topping pairings, check out Maureen Fant's Encyclopedia of Pasta: LINK
If you want to geek out on pasta shapes & their typical sauce/topping pairings, check out Maureen Fant's Encyclopedia of Pasta: LINK
Posted on 8/12/20 at 5:43 pm to The Sicilian
Bucatini
Posted on 8/12/20 at 6:50 pm to The Sicilian
Angel hair Alfredo with lump crabmeat from Gino's.
I can taste it right now. That and a Gino's salad with anchovies and some Lawrence bread and I'm in heaven. Split an arancini with TL&T Mrs. Lammo for an app. Extra grated parm at table on everything.
I can taste it right now. That and a Gino's salad with anchovies and some Lawrence bread and I'm in heaven. Split an arancini with TL&T Mrs. Lammo for an app. Extra grated parm at table on everything.
Posted on 8/12/20 at 7:03 pm to The Sicilian
The shape of the pasta depends on the sauce, but I love a rich ragu made with rabbit or short rib with pappardelle pasta 
Posted on 8/12/20 at 7:47 pm to The Sicilian
Depends on the condimento!
Posted on 8/12/20 at 7:47 pm to LouisianaLady
Whatever kind LL is making
Posted on 8/12/20 at 8:01 pm to The Sicilian
Pasta
Posted on 8/13/20 at 12:37 am to The Sicilian
I am A big Angel hair guy too, but sometimes I get Wild.
Orzo.
Orzo.
Posted on 8/13/20 at 6:01 am to The Sicilian
Tajarin. It's very delicate northern Italian pasta. Egg yolks, 00 flour and a touch of salt.
Posted on 8/13/20 at 6:09 am to Caplewood
quote:
Bucatini
Posted on 8/13/20 at 6:35 am to The Sicilian
Pappardelle egg noodles under bolognese cannot be beat.
Posted on 8/13/20 at 10:04 am to The Sicilian
I'm on a low carb diet so I eat spaghetti squash instead of real pasta.
Posted on 8/13/20 at 10:21 am to The Sicilian
ravioli, this might be cheating though.
If we talking non-stuffed pasta, probably fettuccine. Non-Italian, udon.
If we talking non-stuffed pasta, probably fettuccine. Non-Italian, udon.
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