😃🇺🇸🍝🗓❗️What's you favorite pasta?

[Floyd R. Turbo]

😋

[Hugh_Lebowski]

1. Bowtie and Rotini

Easy to pick up with a fork, lots of surface area for sauces to cling to, etc.

Though I don't much like regular Top Ramen, I'm a fan of it's particular noodle style. I usually buy brands from Singapore, Malaysia, Indonesia, or Korea that use them rather than boring-ass Top Ramen.

[Floyd R. Turbo]

2. 😋

[NJCher]

9. brass dies?

Easy to pick up with a fork, lots of surface area for sauces to cling to, etc.

[Hugh_Lebowski]

11. Not sure what ya mean Cher? nt

[NJCher]

12. pasta/sauce adherence

Last edited Wed Oct 19, 2022, 02:53 PM - Edit history (1)

Pasta cuts made with brass dies make a rougher surface on the pasta, so that's why I asked "brass dies." The roughness makes the sauce adhere better to each piece of pasta, whatever the cut might be.

Of course there's always a rub and that is that pasta made with brass dies is more expensive. Most of the Italian imported pastas are made with brass dies, but there is one very good American pasta manufacturer who makes pasta with brass dies. I'll get the name of it next time I talk to the RG, who is an importer of Italian pasta and olive oils.

on edit: meant to bronze dies, not brass dies, Sheesh.

[Hugh_Lebowski]

17. Well thx for the lesson :)

I was mainly referring to the shape, but now I see there's even more to it than that!

[PJMcK]

3. Capellini (n/t)

[Floyd R. Turbo]

4. 😋

[quaint]

5. Penne with Smoked Gouda

[Floyd R. Turbo]

6. 😋

[Jilly_in_VA]

7. It depends on the day

and what I'm having on it/with it. It can be anything at any given time. I'm kind of partial to linguini and fettucine but I like just about all of them. Spousal unit like gnocchi a lot, especially if I get ambitious and make homemade ones.

[Polly Hennessey]

8. Capellini with butter, fresh tomatoes, and fresh basil.

[Boomerproud]

10. Yum!

[usonian]

13. Mafaldine, Fusilli (the long ones) and cavatelli.

I had to order the mafaldine via Amazon because even the amazing Sam's Italian Deli in Fresno stopped selling them.
But Sam's has home-made cavatelli. I used to make them as a kid with the old cast-iron cavatelli maker.

See my post here:
https://democraticunderground.com/?com=view_post&forum=1018&pid=1717591
Pictures! Music!


Replied to this thread.
https://www.democraticunderground.com/10181717443

[electric_blue68]

14. Fusili Bucati, Penne Rigate, Maccharrone, Cellintani, Orecchetti, and Orzo

Fusili Bucati & Cellintani - stretched out confetti

Penne Rigat - ridged tubes with cool angled cuts

Maccharrone - "Elbows" my childhood shape

Orecchetti - shallow shells with bowl-like shape


Cellintani & Orecchetti are less common


I could eat any of these just w salted butter,
or olive oil and garlic (powdered, or minced fresh)
A plus - bottled parmesan, or imported thin shaved

A good flavored tomato sauce (needs a mild tang)

Alfredo sauce - very occasional treat


Orzo the little Greek double pointed spear shape
from a pan of roasted Greek Lamb (roasted w drippings)

[Hekate]

15. The best I ever had was a bowl of udon, with noodles freshly made in the shop...

For a little extra they’d break an egg into the hot broth.

Unbeatable.

Oh wait, you were thinking Italian? I was thinking a little shop in Waikiki, open before dawn. Between local workers and tourists with their time-zones out of whack, they did a brisk business.

[3catwoman3]

16. Another farfalle...

...aka bowtie fan here.

[ironflange]

18. I'm up for any type

Not fussy, love 'em all.

[IcyPeas]

19. I say yes to pretty much any pasta. my favs are bucatini and fusilli .

[Wicked Blue]

20. Penne and capellini nt