PASTA POLL

i have been eating a lot of pappardelle lately so i think im going to vote for that

Pennette

more options than voters never seems like a decision condusive to fun

if you dont like pasta i cant help you "Will M."

I hate the bow ties b/c the denser center never cooks as fast as the thin wings. Bad idea from the start.

o i actuallly really like that about farfalle! you get both the soft cooked bit and the more al dente bit

i love pasta. but i love about 10 kinds. i know maybe 10 more. this list punched me in the nuts with its length, WHAT IN TARNATION ARE SOME OF THESE THINGS? it shoulda been a picture poll!!

xxpost laurel otm on bowties!

yes bow ties are no good. i also like the type of pasta that is long and thin and has ridges to attract the sauce, but i don't know what that type is called.

Somehow I end up with the sides too soft (get mushy if re-heated and I always cook enough for about four meals) and the center still crunchy deep in the pleats.

I'm on a gemelli kick lately.

Really though I like pastas that stand up to meat sauces, ie rigatoni for bolognese.

Def not one of those people who's always like 'OH ALL YOU NEED IS A LITTLE OLIVE OIL AND SOME VERY GOOD SHAVED PARMESAN' nosirree, I need sauce.

Orichette is great w/bolognese

pasta names are bullshit, pasta companies will put out boxes of EXACTLY THE SAME PASTA with like four different names i.e. ("remarkablysimilaratelli")

Why is what I want to vote for NEVER THERE? Casoncelli. *sulk*

oh it's there, it's probably exactly the same as "Stortini"

j0rdan s.: tuffoli?

Lasagne, because I just had some.

nvm on tuffoli, that's different, apparently

> Gnocchi

is potato, not pasta. isn't it?

i have voted for the one with the most obviously made-up name.

anyway, i picked gnocchi, even though i haven't had it in a while, for its sheer mindbending delicious stomach-fillingness.

xpost XPOSTS ARE SO FRUSTRATING W/ A GIANT POLL AMIRITE

Ravioli for me. don't know what 80 percent of these look like.

here's some maltagliati-

http://www.recipetips.com/images/glossary/p/pasta_maltagliati.jpg

ah the old-ah maltagliati!! in-ah the old country that means "sliced up ziti"

i swear these guys are like taco bell with this shit

Good old linguine.

gonna vote for BUCATINI cause it gives the best of both worlds -- spaghetii-like length AND hollow so the sauce coats the insides. in general I like tubes better but spaghetti etc works best with clams or seafood.

no fair including stuffed pasta, do another poll! i think of gnocchi as a cross between pasta/dumplings.

these are all on wikipedia: http://en.wikipedia.org/wiki/List_of_pasta

Stortini --> Smaller version of elbow macaroni

Maltagliati --> Flat roughly cut triangles

Mantı - Anatolia represent!

orecchiette in italian wedding soup is just about perfect

pj

http://www.ilpastaio.it/var/ilpastaio/storage/images/ricette/orecchiette/617-4-ita-IT/orecchiette.jpg

"little ears"

I really like the rough texture of orecchiette.

Automatic thread bump. This poll is closing tomorrow.

orecchiette all the way!

Priest stranglers, y'all.

GIGLI

Am I the only one with a passion for plain ol' spaghetti?

No over designed Starck pasta, no credibility...
I give you Mandala!
http://www.io.tudelft.nl/public/vdm/fda/starck/strck87.jpg

Probably a collectors item now. Give me Rigatoni anyday - I want creamy sauce oozing out of it and all over it.

I went Alphabets in the absence of Scooby Doo shapes.

http://www.sonypictures.com/tv/shows/seinfeld/multimedia/images/photoGallery/3fusilli_jerry.jpg

Automatic thread bump. This poll's results are now in.

who else has never heard of orecchiette

http://4and20blackbirds.files.wordpress.com/2009/05/ear.jpg

gnocchi got shafted

How could Ziti get 0 votes? Everybody loves Ziti!

i've really been digging rigatoni lately

mmm, esp. with a nice bolognese

i had very mediocre cannelloni a few nights ago - bad baked pasta is so dispiriting

bucatini is bullshit

agree

not had it but depends on sauce surely

No votes for trofie :(

is that just spaetzle, it looks like

The best pasta is spaghetti. next question

Fusilli remains the best, because it's easy to stab. This is important if you just make a pot of plain pasta and eat it in the dark while watching TV.

I've seen conchiglie sold as 'gnocchi' and there's a picture of it on the wikipedia article for gnocchi. what gives?

if you only have room for one pasta in your life then you are no authority on pasta

is that just spaetzle, it looks like

― j., Saturday, August 20, 2016 1:34 PM (8 hours ago) Bookmark Flag Post Permalink

spaetzle is egg noodle, trofie is just regular pasta. trofie with pesto is traditional and great.

it's also good because if you want to make homemade pasta it's one of the easiest ones to make without any machine or anything

Have we had a 'calling pasta 'noodles'' fight before? Though ilx doesn't really seem like the place for big 'tipping' style arguments anymore.

tipping is a topic people actually care about, not an arbitrary preference thing where you have to dig and dig to find a point in either direction (but i agree ilx doesn't have those arguments anymore)

in my head individual noodle shapes before they are turned into a dish are referred to as noodles, pasta is a completed dish

i got into a gif pronunciation argument and immediately regretted it, i can have all the time in the world and i still wouldn't have time for that shit anymore

some pasta is not noodles

obviously

any anyone who can't see that is fundamentally lacking sense

if not bordering on moral turpitude

immediately regret this

It's just one of those things that's quite jarring the first time you encounter it (for example, seeing a macaroni cheese recipe that says 'boil the noodles'), a US vs UK thing , a language thing, and completely inconsequential. Just seemed like good slapfight material. Could use a gender/race component, really.

Have we had a 'calling pasta 'noodles'' fight before? Though ilx doesn't really seem like the place for big 'tipping' style arguments anymore.

― two crickets sassing each other (dowd), Sunday, August 21, 2016 5:46 AM (2 hours ago) Bookmark Flag Post Permalink

I have had that fight repeatedly and it was agreed that no-one calls it that so no need to ever bring it up again thanks everyone

reminder that pasta is trash

anything not sold in the outer perimeter of the grocery store is trash

do I mean inner perimeter? Whatever, the non processed stuff

What's the point of Farfalle?

ctrl+f "orzo"
no results

What's the point of Farfalle?

ime to create an opportunity to hoitily correct people when they call them bowties

Malloreddus

my birthday meal was an absolutely world-class orzo florentine

The point of farfalle is a two-fold test of skill, in picking the things up with a fork, and then not splashing tomato sauce from the smooth surface.

if you want some, but not all, of your pasta to be undercooked at all times?

Mafalde is my least favourite and unfortunately I seem to have a surplus of that stuff left over from the great orgy of panic-buying in 2020

oops i meant haughtily up there. thx all for not haughtily or hoitily correcting me

i can't argue with the varieties that finished at the top but tagliatelle deserved a vote or two. not good from a box (does that even exist?) but one of hte best varieties of fresh pasta

ah you can't beat some tasty ribbons!

I recently tried to mix whole grain Barilla penne with regular Barilla penne, with not great results - they have different cooking times. A word of warning.

Calzino, that's exactly why I have four bags of DeCeccio Farfalle, so not only is it Farfalle it was 4x the price of any pasta I'd usually have been able to buy.

if you want some, but not all, of your pasta to be undercooked at all times?

― Lily Dale, Thursday, 4 March 2021 21:04 (one hour ago) bookmarkflaglink

otm.

This is also where I profess that my poncy and extremely neoliberal Pasta Evangelists weekly box that I've started doing has been an unambiguously great development

xxp

trying to motivate yourself to cook a nice ragu or something and then spoiling it by putting unpopular pasta in it just for the sake of using it up is never much of a decision!

farfalle is kinda silly? idk i dont go for it hardly ever. it feels like themed birthday party pasta lol

We do a kale, puy lentils and caramelized onions pasta dish that we sometimes use farfalle for. I guess when you want something that size that is not tubular and more flat? But yeah there are usually better options

I've really gone for kale in white sauce pasta dishes recently in a big way

Got a whole slab of guanciale recently so been making a lot of bucatini all'amatriciana. Any other suggestions to use up the guanciale? Still got more than 1/2 the slab left and about 2 weeks before it goes bad.

bolognese

make pasta alla gricia

also guanciale stay good for quite a while

if you want some, but not all, of your pasta to be undercooked at all times?

― Lily Dale, Thursday, 4 March 2021 21:04 (one hour ago) bookmarkflaglink

otm.

― Cocteau Twinks (jed_), Thursday, March 4, 2021 10:35 PM (yesterday) bookmarkflaglink

otm otm

recently made Il Corvo's Bolognese recipe with pappardelle, it was really good. was sorry to read that the restaurant closed

haha, just realized this was revived to complain about farfalle. i like farfalle!

I do too, there is no bad pasta

overcooked

yes, but not the fault of the pasta

actually, conchiglie remind me of being a child far too much, more so than farfalle; I would find their eating nostalgic but not in an appetising manner; they are a frivolity. but they have their place: for children

go to bed, lj

massively underrated: tagliarini

gonna have my first ever trofie dish tomorrow. shall report my findings. excited

*taglierini, even

i don't love orrechiette, better than no pasta at all i guess. wtf it won this poll?

wow i didn't even notice that.

no surprise. ilx holds the worst food opinions i've ever seen in my life.

farfalle are fine, but personally prefer fusilli.

Never made or even ate pasta alla gricia, so I think I'll give that a whirl. Sounds like rigatoni is the preferred pasta for it, and I have a few bags of Mantova rigatoni left (I've become a grocery pasta snob, De Cecco is the lowest I'll go lol).
But now I totally have a taste for this spicy creamy chicken farfalle dish that I would get years ago regularly. Feel like restaurant versions of farfalle are slimmer in the middle than store-bought, allowing for even cooking.

orrechiette and conchiglia seem similar, can imagine using them in cold pasta salads where they trap the dressing and herbs

xp alla gricia is for real guanciale heads. i hope you like it.

farfalle is a fun shape to make from scratch if you're ready to move on from making long noodles.

orrechiette and conchiglia seem similar, can imagine using them in cold pasta salads where they trap the dressing and herbs

― Dan S, Friday, 5 March 2021 01:08 (four minutes ago) bookmarkflaglink

the difference in shape seems extremely significant. no matter how doused, conchiglie are just mostly empty space. rubbery voids. but i get the sense orecchiette gathers sauce expertly and with excellent density

they are supposed to catch sauce in the "empty voids," which orrecchiette doesn't do because it's just a stupid wobbly disk and is too small to do anything

haha i mean "empty space" lol i'm tired and exaggerating

oh you did say voids ok

haven't eaten either of them in a while

I like the very small shapes of orzo and fregola pasta, they are comfort food to me

well i've never had orecchiette so i'll take your word for it!

think the small empty spaces in pasta shapes are significant depending on the recipe

those are both nice textures to me, yes xp

only on ilx do you get pasta variations that sound more pretentious than gaspar noe!

i like pipe rigate

have never tried that

i don't love orrechiette, better than no pasta at all i guess. wtf it won this poll?

― superdeep borehole (harbl)

Orrechiette, little ears. Obviously, ILM played a part in this.

I've only ever had paccheri when I made this recipe many years ago, highly recommend: https://food52.com/recipes/2786-stand-up-baked-paccheri-with-italian-sausage

I can't say if I've ever had these orecchiette and I am a person of some southern Italian heritage. Stupid wobbly disks seems about right.

the paccheri recipe seems like it would be difficult, standing large al dente cooked pasta tubes on their ends and squirting in a cheese mixture using a pastry bag before baking

sounds delicious though

I didn't use a pastry bag, just a spoon. I shy away from difficult recipes!

if i could offer a mild defense of orecchiette, they do well with pesto and particularly well with sauces that are mostly emulsified fat. there's a reason they appear in a lot of recipes with crumbled sausage.

This is one of my favorite "easy yet from scratch" pasta recipes: https://www.justapinch.com/recipes/main-course/main-course-pork/rigatoni-alla-toto.html

Bonus being the chef gets to drink the rest of the wine

yeah nothing to argue with in that recipe

I'll say it: I really hate bucatini. Sooooo much starch and the sauce never gets in the holes because they are foot-long straws!!

Fusilli, you crazy bastard!

Fettucine really got hosed in this poll, I feel like people don't vote for it because of alfredo and it seems kind of hokey, but I'm sorry, it's the ideal long pasta

i'm a big tagliatelle guy so i agree. both those shapes should be respected.

xxxp one of the best pasta dishes I've ever eaten was an asparagus bucatini recipe from Tosca Cafe.

You know what deserves to get hosed? BUCATINI, THE ULTIMATE HOSE.

lol

Lol. True that the sauce doesn't get in the whole. But I love thick spaghetti-type noodles. Angel hair can eat a dick.

*hole

today my investigations have taken me to Trofie, which was good hearty fare, and Mafalde, which is an absolute delight, 100% recommended

each string of Mafalde picks up exactly the right amount of pesto and squishes perfectly to the bite

I like trofie; also casarecce. I stuck with orecchiette for a long time but those little ears get stuck properly together too much.
Conchiglie for anything that requires cheese under a grill/baked on top.

you lot are just making up pastas now

My first meal ever in Italy was trofie in pesto with green beans and tiny diced potato cubes and it was absolutely life changing.

Don't cook the potatoes too much and only add them at the final toss. You don't want them to break down and turn everything into a starchy mess.

Radiatore is quite the discovery, again with pesto

good combo

Started making my own pasta recently. Surprisingly easy to get good if not consistently great results. I have zero experience with baking or anything involving a dough.
In my minimal experience s far the easiest, idiot-proof yet most rewarding pasta to make is gnocchi. Plus it's one of the more worthwhile ones to make yourself because I find the store-bought versions always turn out gummy. You don't need a pasta maker or even a rolling pin, don't need to uh knead the dough or let it rest. The only piece of special equipment I bought for it was a gnocchi/cascarelli board: $3.99.

Lol what is cascarelli? Apparently I meant garganelli

if you dont like pasta i cant help you "Will M."

― max, Wednesday, November 7, 2007 12:15 PM (thirteen years ago)

lol

cant believe i picked gnocchi what a freak

no offense to granny d i just mean to say i don't recognize the man i once was. i was otm that there are too many pastae though

yeah, i was amazed at the list! i forgot that there was a time where >50 poll options were allowed?

I have a recipe for ricotta gnocchi I've been wanting to try, ie no potato involved.

bucatini always seems more substantial than other pastas somehow, just really perfect. I've lately been making it with tuna, salt-preserved Meyer lemon and grated parmesan

i made red lentil linguine a couple of weeks ago & god it was depressing.

a friend was visiting and made a pasta dish that was pretty good! baked rigatoni with cauliflower and broccoli rabe. it involved partially cooking the rigatoni, blanching the vegetables, and making a béchamel sauce with a flour/olive oil roux to which milk was added (as well as nutmeg, a bay leaf, and some chili powder) and cooked down. The ingredients were then mixed with shredded provolone and parmesan, put in a baking dish and baked, with a marinara sauce drizzled on at the end

I don't have a NYT cooking subscription, but I think it was a NYT recipe

goddamn, now I want some bucatini and bucatini have I done

none, rather

I found some bucatini for the first time at Trader Joe's today and bought a couple of packages, I'm thinking it will be good

I'm looking for pasta recipes that use bottarga

I was in Trader Joe's today and did not buy bucatini, why do I make such bad life decisions

if anyone ever wants me to forward them screenshots of NYT Cooking recipes just hmu

best subscription decision i’ve ever made tbh

My hack version of it is onion, butter, some combo of pancetta, bacon, pork and beef mince - whatever I have, white wine, passata, red/green chilis or chilli flakes and I oven roast some green/orange bell peppers and add some garlic for 10 minutes + then mix that in and then add more butter/grated parmesan/basil/olive oil when I mix the pasta in. Probably some savagery here - but it works for me.

it = bucatini I meant to say

if anyone ever wants me to forward them screenshots of NYT Cooking recipes just hmu

― we need outrage! we need dicks!! (the table is the table), Sunday, May 8

I will!

your bucatini recipe sounds good calvino

*sorry calzino

https://i.imgur.com/JKAAwHL.png

In Puglia they serve the orecchiette together with the casarecci and call them "maritati" (married) and you can see why from the shapes.