pasta S&D

pasta fresca
linguine
perciatelli
rigatoni
spaghetti

penne

fusilli

tagliatelle

raviooooli

ravioli in restaurants = DUD because they give you like four of them

otm

i haven't "made" pasta at home in years, not sure why

like boiled up pre-made pasta or baked your own?

i make it constantly, it is kinda heavy tho I find. I like a tin of tomatos and some chilli/onions/garlic plus some salami. and bread, normal or garlic on the side. that's a bit of a wheat binge tho.

it's just so CHEAP and tasty and efficient. sometimes too heavy but if u can manage to eat a small serving ur set.

the other problem with pasta, it is fucking hard to judge servings with it

http://www.tabletools.com/ttools/images/std_img/45002.jpg

yo, i want one of those. i deem them k-classic. except it's useless for penne :(

no i mean boil water, put in pasta, i.e. "making" it

f*cking garlic bread along with pasta (or pizza!) is something i will never understand about these islands off the west coast of europe

http://www.teenagewildlife.com/Othermedia/Film/TLI1991/linguini.jpg

Ok, penne and spaghetti aren't really 'favorites', actually, just likable.

i do love me some spaghetti. for some reason i've completely outgrown penne cuz it's so popular. i'm over it for now, but i'm sure i'll rediscover it soon enuf

Judging a portion of penne (though I prefer rigatoni) is easy. You just pour it out into the bowl you're going to be serving it in, err on the side of caution because of expansion during cooking, then transfer from bowl to boiling water. Repeat for the number of people you're cooking for.

For gnocchi, I count out 33, which seems just right to me.

Can I just say that as a vegetarian, I think pasta is a fucking fantastic food and from what I understand it doesn't even raise your blood sugar as high as other carbs do. Pasta is a staple of my diet, absolutely. There was a kind from Italy I had years ago, do you know the kind that is shaped like little round bowls? I can't remember what it's called but that was so thick and so good and I never had anything like it again, even when I bought Italian pasta like that afterwards.

But only recently I have discovered whole wheat pasta and that is actually very cool. Egg noodles are nice, too, but I go back and forth as to whether I'm willing to eat eggs or not and right now I'm not.

Penne is boring to me. Ruins the true joy of pasta. Too stiff or something.

properly done baked ravioli in proper sauce can be SOOOOOO good - I feel like this sort of classic red sauce italian dish is out of style right now and needs to come back and get into my stomach

different shaped pasta tastes different, definitely - my fav is spag or fett. classic sauces: marinara; puttanesca; e.v.o. with loads of veges and garlic and basil. and of course alfredo. i eat pasta every single day cuz i work at an italian restauant (run by REAL LIFE ACTUAL ITALIANS). my boss does this spectacular ricotta and spinach ravioli in a blue cheese, cream, parmesan and sage sauce. the most decadent-tasting pasta i've ever had.

it's pasta anytime

I may well regret saying this, but an excellent way to measure a portion of spaghetti is to grab a handful with about the same girth as a good cock.

Linguini with mushrooms found in woods, cream, a bit of chilli and a LOT of flat parsley... *collapses*.

pasta means "pie" by the way

Fusilli ftw.

Don't know about others, but a peeve of mine is when people mix different types of pasta together. ie. angel hair and spaghetti. But yeah, angel hair is a fave, as long as it's cooked properly - al dente.

Angel hair is so hard to get al dente! I always slightly over cook it and I hate sloppy pasta.

I love gnocchi. But it has to be home made. Not those hideous rubber bullets you get in packs in the supermarket.

Funnily though, I don't like it when people put pasta in soup, except for rizo.

linguine.
with some olive oil, garlic, pepper and parsley.

Pipe rigate are my favourites. They always cook well, attach the ideal amount of sauce, and they're easy to eat.

http://www.mein-italien.info/bilder/essen-und-trinken/pasta-piperigate.jpg

I probably use spirelli the most, as it's easy for Ophelia. She can handle'em much easier than, say, linguini or spaghetti.

The other week I saw a woman put cooked spaghetti in the OVEN for 15 minutes. hahahahahahaha And I figured I was a crap cook.

orzo is crack

Conchiglie always, BUT only the type that has 3 ridges in, not the type with lots of little ridges all over. I can't explain why. It's just chunkier.

Spadgaddy and tagliatelle also good but will wind up down your chin.

what's that one that's like a straw

Penne?

(it's my favorite)

strawcilli

no you guys haven't had this? it's like spaghetti but hollow

also love me some papardelle

omg so much. with a bolognese.

ziti?

when i got back from czech i made a 6-hour bolognese recipe to prevent me from falling asleep!

basically to thwart the temptation to go to bed early and mess up my jet lag.

http://en.wikipedia.org/wiki/Bucatini

Bucatini is a thick spaghetti-like pasta with a hole running through the center.

http://en.wikipedia.org/wiki/List_of_pasta

;D sounds divine

BUCATINI http://en.wikipedia.org/wiki/Bucatini

Tortellini, or whatever it's called in the UK (I buy it often but have forgotten the name), is a favourite... preferably not meat-filled, though.

I've never cared much for penne and I tend to use fusilli instead. Easier to stab with a fork.

And gnocchi, if it counts, is fantastic.

i like this hollow spirally stuff... forget hte name but it picks up bits of chunky ragu realllly well

I should never have looked at this thread, as now I'm hungry and it's taking effort to keep myself from eating my own arm off.

This bucatini sounds awesome, though. I must find some!

Gnocchi is incredible, and I have kind of perfected making it. And ingredients are so wicked cheap! It is pretty labor-intensive, tho (by my standards), but totally worth it. I bought a mess of spuds the other day & I'm going to gnocchi it up tonight, but probably not until 11 p.m. or later bcz it would really heat up my already-way-too-hot house before then.

A totes decent guide on making the gnocchi

OMG thats a really well laid out gnocchi guide. The roasting I would never have thought of (I knew boiling made them too wet).

bucatini & the MGs

can i just say that i really really really really really really love that this thread exists

spaghetti or farfalle with rao's arabiata sauce. so what its $9 a jar. its so so so good

the chef i worked with until recently once tried to make chocolate gnocchi. it was not good.

FARFALLE!

Also, gnocchi in gorgonzola sauce

Pasta is one of my favorite things on earth. I am currently eating orecchiette for lunch. It's def one of my favorites. Sur, I also love bucatini .

my GF is always buying the wheat pasta. i've tried but i'm just not down with it.

I'm havin linguine for lunch but you purists would hate the ad-hoc Pad Thai thing I'm gonna do to it

well-executed gnocchi is one of mankind's finest culinary achievements.

RFI re: ad hoc pad thai thing!

J0hn bought a jar of Prego Peanut Sauce.

fuck you David I make all my shit from scratch

:)

it's true though

No reason why not too!

If Prego had Peanut Sauce I would probably buy it in bulk from Sam's Club and drink a jar a day w/ a twisty straw. And then I would die.

But hey pasta.

http://www.101cookbooks.com/archives/five-minute-tomato-sauce-recipe.html great recipe and the most perfectly simple tomato sauce idea ever.

actually that whole site is really great

how to do ad hoc pad thai: you want some "special" soy sauce - the sweet thick one they sell @ Asian groceries. Lacking that, mix a teaspoon of corn starch with 2 tbsp water and mix that with some soy. But the special soy is best.

Assuming you have the special soy sauce, whisk it together with a couple of tablespoons of good peanut butter, 1/8-1/4 tsp cayenne, and really that's all you need for what I call Colo Pad Thai (we were poor when we lived in Colo and recipes like this were occasions for celebration). Cook the linguine according to the package directions and mix as well as you can with the sauce et voila. Quick pad-thai-like lunch. If you have some vegetable around esp. broccoli, most green vegetables love peanuts and vice-versa.

depends on the sauce innit

i've a big fondness for orechiette, though

what's that dish they do with halved cherry tomatoes, mozz and basil? i know, "tomato and basil" but there's some silly name

caprese

i love that shit

but caprese's just a salad right? i'm thinking of a pasta dish, with a really simple fresh tomato sauce and mozz. it has some stupid name like "pasta a la tomato"

but not that.

but geez i could go for a tomato mozz salad right now. it's hard to articulate my feelings for that dish.

max you were in italy last year, no? if i ever take an overseas vacation, that's it.

(if only for the tomatos)

pasta pomodoro?

YESSSSSSSSSSSS

geez i was going crazy

but i guess it doesn't have to have mozz. is good tho.

I've worked in enough Italian restaurants now.

search: linguine, with pesto. Pesto is one of the greatest things about summer.

i KNOW i was just thinking i can't believe i haven't had any damn pesto this summer. boyfriend is cooking up a fresh sauce for some rotini...

when we lived in Indiana our apartment was built next to an EPA superfund site; was it a coincidence that our basil plants grew exceptionally well that summer? I don't know, but damn we ate a lot of pesto that year.

i'm in the middle of a deep craving for those wheelbarrow ones

CAVATELLI WHERE have you been all my life??

i really can't think of any pasta which isn't classic

i know but this is really something else, i mean the meatiness

okay I had to wikipedia CAVATELLI but now it's made me want to find and eat lots of it

YOU WILL FREAK OUT

soo you know what's really good for pesto, is rotini

(add chicken to taste)

i really can't think of any pasta which isn't classic

― lex pretend, Wednesday, February 11, 2009 8:06 PM (1 year ago)

the answer to this is FUSILI

omg fusilli looks ridiculous, never had it

"lemon fusilli"

http://2.bp.blogspot.com/_F1bTTk7o5qM/Sf459PGNXvI/AAAAAAAAAqY/S0e3kklh8Hw/s400/lemon_fusilli_with_arugula.jpg

Fusilli is too bouncy to efficiently shovel huge forkfuls into mouth.

I eat pasta a whole lot less now I can't get my favourite pesto (Sacla chargrilled aubergine). I have experimented and cilantro pesto is pretty awesome but not the same. :(

i am going to say something that might make some people upset.

i like my pasta slightly overcooked.

i like varying degrees of cookedness depending on the circumstances.

Fusilli is too bouncy to efficiently shovel huge forkfuls into mouth.

yeah, i mostly prefer pasta you can twirl around your fork, like spaghetti or tagliatelli or fettucine or whatever.

love farfalle

My go-tos are:

bowties
rigatoni
elbows (so good with garlic, olive oil, crushed red pep)
angel hair

fusili (sometimes)
spaghetti (sometimes but rarely)

I meant rotini, not fusilli

that's what i thought you meant

i can imagine u loving rotini

with like tofu

WHOA I never even thought of that!! I do love it with pan-fried tempeh though.

my favorite thing is when you pan fry whatever vegetables or spices or ingredients in the pan, and then throw all the pasta in. something about this act just makes me irreconcilably happy

Oh I love doing that too. I never know why.

i have never managed to find tempeh here, but it looks so delicious

i like fusilli. i like weird pasta like bowties, gemelli, and pipe rigate.

YOU WILL FREAK OUT

― Surmounter, Wednesday, February 11, 2009 4:17 PM (1 year ago)

I want someone to make some handmade pasta for me because I always read how hard pasta is inferior and blah blah blah

i am going to say something that might make some people upset.

i like my pasta slightly overcooked.

i am with you on this 100%

i have fresh lasagna noodles in my fridge and no time to actually make lasagna :(

can't believe the linguine incident isn't on netflix ;_;

def. prefer a long noodle to rotinis and little ears and macaronis and whatnot

me too, generally

altho it is the time of year for amazing pasta salads (can you believe i accidentally just wrote "the time of warner" ... modernity is taking its toll)

I want someone to make some handmade pasta for me because I always read how hard pasta is inferior and blah blah blah

no fresh pasta restaurants nearby? don't overlook chinese joints for a fresh pasta experience.

in my mandarin class I learned that their word for pasta translates as 'italian noodle'

haha I live in HK but at the cheap restaurant level most of the noodles being used are processed noodles. xp

also the cantonese way of cooking noodles is really :( unless you're paying $$$ for a good chef.

bowties!

bowtie pasta salad mmmm

^^ they didn't have this at the deli so i got the macaroni salad instead

v v summery

love asian cold noodle salads (lime/chili/etc + rice noods or peanut/soy/sesame + soba noods)

^^yes. had one made by a friend years ago, but could never find a suitable equivalent. though it's a different thing, been digging this "szechuan cold noodle" thing from here: http://www.katysdumpling.com/Katys%20Dumpling%20Westmont/index.html

their noodles are so toothsome (one of my favorite food descriptors).

Do not like bowties b/c I find that the ends overcook while I'm waiting for the denser center to be not-crunchy.

I like every other pasta I can think of, even if some are better eaten with a soup spoon than a fork, and I have especial love for gemelli for some reason. Also found some spaghetti rigate recently, which was nice -- makes it very sauce-grabby and that's a plus for me.

xp Kudos for "toothsome"! Was going to add that I like a lot of resistance to the bite in my pasta -- I think I might have the wrong idea about "al dente" even.

contrast b/w edge and centre is the whole point! omg love them.

yah i think that's why i like em too

same here

i have a hard time even eating overcooked pasta so bowties are probably my favorite because the middle is nice and hard

I had an Italian vegetable soup today at the dining hall, and it had tubetti in it, and I totally thought of this thread. Sad to say it was near mush, but it was still a pleasant surprise in my bowl.

I also had farfalle w/ garlic and broccoli rabe but it too was quite overcooked because the dining hall is stupid.

Though there is something to be said for a dining hall that even makes farfalle with garlic and broccoli rabe...

yea seriously! i would eat that right up

my new thing is pasta with eggplant and mozz, with a side of spinach with garlic

is this a pan-noodle thread or just for dishes that could be called "pasta"

my new favorite pasta to use is orecchiete - the toothsomeness is really even and it holds flavor and it's small enough to eat without it getting all over my face. also a pine nut, piece of basil, piece of tomato and a few noodles all fit onto a fork, so you can get even bites of pasta/other ingreds

your pasta sounds good surm.

Orecchiete is my favorite!!!!

oh pasta how I love you

you are the greatest

http://en.wikipedia.org/wiki/Bucatini

Bucatini is a thick spaghetti-like pasta with a hole running through the center.

http://en.wikipedia.org/wiki/List_of_pasta

― Oilyrags, Sunday, August 3, 2008 6:28 PM (2 years ago) Bookmark

I do like Bucatini though if I want a long pasta or Tagliatelle.

Oooh I love bucatini. I made it once with a sherry cream sauce, really fancy parmesan, various mushrooms, and sage. It was amazing!

pan-noodle is all good, Lechera

pachieri stuffed w/sausage, hard-boiled egg, and sausage...thanking you, Lidia B

haha stuffed w/sausage, sausage and sausage, and ricotta, and egg i meant

Oooh I love bucatini. I made it once with a sherry cream sauce, really fancy parmesan, various mushrooms, and sage. It was amazing!

― Fa la la (La Lechera), Tuesday, June 28, 2011 4:05 PM (2 minutes ago) Bookmark

Assuming this had cheese on top it p much sounds like my ideal pasta dish.

Oooh in that case, I have been going nuts with kitchen sink soba noodles recently.
A dish I made a few weeks ago with scraps and pieces from the pantry:
http://farm3.static.flickr.com/2326/5815410571_b98ecf4428.jpg
Peanuts and pickled ginger on the side!

Here is the bucatini dish: (the sauce kinda sunk to the bottom, but i thought it looked pretty like this so i took the pic)
http://farm3.static.flickr.com/2523/4093698047_c2a148cc5a.jpg

i should really be more careful about cleaning the dish before i take the picture, but you know, a person wants to eat :)

that soba dish looks unreal, dude

i shd start cooking with soba, so many fresh options

omg

YUM

SO many options!! You can do hot or cold too. Always have black and regular sesame seeds to sprinkle on top to make it look pretty/give moderate crunch. (Same goes for pickled ginger, which keeps forEVER in the fridge)

thank you btw

call me crazy but i kinda don't like pasta...i just find it v disappointing frequently. what am i doing wrong?

what sorts of pasta have you been eating, and from where?

Maybe you would prefer a better ratio of pasta to (other ingredients)? I don't really like dishes that are just sauce + noodles -- there's nothing else to eat, gets monotonous.

i buy quite good quality pasta and ingredients, i guess my accompaniments aren't that imaginative, i tend to think of pasta as a quick thing i can have with some garlic and olive oil and pepper, or anchovies and broccoli or similar. or like boring chopped tomato/garlic/onion/pancetta or whatever. it doesn't really excite me much.

Maybe you need some more herbs or something green in there?

call me crazy but i kinda don't like pasta...i just find it v disappointing frequently. what am i doing wrong?

― MAYBE YOU SHOULDN'T BE LIVING HERE!! (Local Garda), Tuesday, June 28, 2011 4:16 PM (9 minutes ago) Bookmark

THIS IS INSANE.

But, then again, I really love pasta.

what herbs would you guys recommend? i often think fish and pasta would be good but never bother looking up recipes. also pasta is synonymous with too much washing up for the limited joy of the meal (plus doesn't reheat well)

i know it's crazy, i think in part i blame it on eating so much pasta in my teens, my mum fucking loves it.

get a shitload of parsley (2 bunches should work) and like 6 cloves of garlic, a few minced anchovy fillets, salt, pepper, and lemon juice

blast that shit in a food processor and add olive oil til it's nice and smooth

toss it with spaghetti, being sure to save a little on the side for topping off

beauty. goes great with bread and roasted fennel as a dipping sauce, too.

x-post--Reheats well enough for me

yeah that sounds like the kind of thing i'd like. it is definitely to do with my lack of imagination specifically with pasta. i love cooking but pasta kind of is my secret "never cook" food.

x-post i find it v clammy and weird when it reheats

xp HO SHIT that sounds good

Also expand the flavor palette beyond the Mediterranean -- so many options for rice/soba/udon/glass noodles!!

Herbs/green things: BASIL, parsley, sage, mint, pea shoots, spinach, other greens...

arugula (rocket?)

love rocket...

Also sprinkle a little water on top of the pasta before reheating -- tastes MUCH better/less gummy.

i met get the orechiette tonight, tho i usually like long pastas

i think it's served with like sausage and brocc rabe, which could be ok. i can also see if they can do the papardelle with the veal ragu, instead of the fetuccine, which i just had a few nights ago.

clearly i am a very healthy eater

i like the little ears tossed w/peas sweet onions & parm -good as a side or lite main course

while pasta is my favorite food, gotta admit spaghetti is my least favorite noodle, only cook it at home w/meatballs & tomato sauce or order it out w/clams

Orecchiete w/broccoli rabe & sausage is classic

when I'm broke all I eat are eggs, pasta and olive oil, and whatever vegetables I can get

what else does a man need rly

i love the little wagon wheels tossed with red wine sauce

mmmmmmmmmmmmmmmm wagon wheels!!!!!!!!!!!!

god that's a classic

http://www.foodandwine.com/images/sys/rotelle-bacon-qfs-r.jpg

i think that's what they serve u when you get to heaven

when I'm broke all I eat are eggs, pasta and olive oil, and whatever vegetables I can get

― puff puff post (uh oh I'm having a fantasy), Tuesday, June 28, 2011 2:47 PM (8 minutes ago) Bookmark

garlic and green onions also key

all my recipes start w/ me cutting up and sauteeing garlic and green onions tho

http://img.thesun.co.uk/multimedia/archive/00452/WAGON_384x250_452654a.jpg

http://www.mypartyplanner.com/common/d_images/products/00/05/32/image_340600.jpg

terrified yet intrigued upon seeing this shit on vacation

hi i am going to make pasta tonight

probably with chopped-up andouille sausage and some TJ's tomato basil sauce

1. all pasta should always be al dente
2. cannot stress how much my life has improved since i've started using a cheese shredder. shredded parmesean is the best.

gonna make pasta w italian sausage, onions, courgette, spinach, pesto and tons of parmesan
also see if I have any pine nuts (toasted pine nuts make any pasta 2000% better) or olives, they can go in too...

pine nuts do

winning pasta last night was the big rigatoni with crumbled italian sausage and balsamic reduction, and loads of fresh arugula

done, sold