Tell me about your favorite spaghetti

And be as elaborate as you want.
Mine is the boof's spaghetti and meatballs. Homemade sauce. I like it when he uses a few different meats for the meatballs. I think he uses beef, lamb and something else (he doesn't use veal.) And I like it when he puts some heat in the sauce.
My second favorite spaghetti is the bolognese on the corner. I don't know what they do to that sauce but it's perfectly seasoned and the the way they break up the meat is like a poem.
My third favorite is a spaghetti limone at one of my favorite restaurants with massive amounts of butter and pepper.
What's yours?

Cacio e pepe is my favourite spaghetti. If zaru soba counts though then that’s my favourite spaghetti-shaped noodle dish

Marcella’s basic pomodoro is my favourite sugo but I like it with penne

I have tried to make limone at home but I always fail, can never make it as delicious as the restaurant version.

Bolognese I serve with rigatoni but have recently been informed by my boyfriend that he does not admire my ragu so I’ve stopped making it

There's no way to make limone at home, it's weird. Unless you're an expert chef or something. Maybe it has something to do with equipment?

Idk I’ve tried a few times and it just comes out very heavy and the lemon doesn’t taste fresh so much as weirdly rancid. I don’t think I realized ever how fatty it was as a sauce— cream and butter and lots of both. Considering how easy a carbonara is in comparison (and equally as junky an option) I’ve just stopped making limone

I think mine has been the few times I've made basil pesto and then a pot of pasketty immediately for max freshness. Fry mushrooms in really thick slices nice and brown, add noodles and pesto, toss toss toss, eat too much.

i make a good puttanesca tho i use red wine which seems to be non-standard, anyway i think the tomato, chilli, olives and capers combo might be my favourite comfort spaghetti

Alla Checca is def one of my faves. *good* tomatoes chopped with garlic and fresh basil added (automatic salt and pepper). glugs of olive oil. let sit for awhile. simple. light. delicious. classic.
but if zaru soba counts i could eat that all summer long.
these all sound good though

Yeah I was introduced to zaru soba in Japan and became obsessed, can't really think of a better meal than ten zaru (tempura shrimp + zaru soba). It disappoints me that soba-specific restaurants don't seem to exist in North America, I even thought for a while "somebody should open one of these" but apparently making and serving high quality soba is a lifelong pursuit and not something to be entered into lightly. I use Yupik buckwheat flour (the Bob's stuff is too coarsely ground for the soba to be silky) and make the noodles at home.

Bucatini all'Amatriciana extra spicy

asian noodles - udon bukkake

♡ puttanesca

Still need to come across a great bucatini, so much potential there

Really miss angel hair, I haven't had it in ages

I find bucatini strangely annoying

I've had that problem too! But trying to tell myself it all comes down to the recipe

(Theoretically it's beautiful)

My love for bucatini is pure and absolute.

:-) ♡

My favorite spaghetti is convenience meat sauce made with a can of tomato sauce, one of tomato paste, an onion, and ground beef, a “recipe” from my grandmother via my dad. Pure, elemental, good, easy.

Yummmmm I love those
Type of thing you can whip together in the middle of the night after a drunken night out
The onion is so key

could do with some carrot and celery, but sometimes some whipped up convenience food is quite divine in its own way.

hey deceptacon, what's your take on the spaghetti

spaghetti bolognaise

i make the bolognaise using stephanie alexander’s recipe, with 85/15 ground beef and bacon, it also has a lot of chicken stock for reducing along with canned diced tomatoes so it has a really mild lovely flavor & she calls for nutmeg along w the herbs which also gives it a very comfort food vibe

it’s so good. i also use it as the sauce for lasagna.

Yum. Nutmeg is pretty magical for meats.
Oh and also i found out it's beef, lamb and pork that my bee uses for the meatballs.

What do you find the chicken stock aids with VG?
I wonder if stock is used in most bologneses?

holy shit, fgti, i'd never considered making fresh soba, i guess partly on account of living so close to Japantown in sf for so long where noodles were so plentiful. This gonna be a game changer. ty for idea! Thinking of skipping straight to Cha (green tea) Soba, my fave
multiple xposts

Omg flambo also I just realized what cacio e pepe is and I absolutely adore it
They had one i used to order from a restaurant called supper in NYC even after they took it off the menu
That was definitely my favorite spaghetti for a hot minute, good choice

i had a great recipe for cacio awhile back that called for crushing a handful of peppercorns and pouring boiling water over them to infuse and adding that liquid to add the starchy pasta cooking water normally added to finish the dish. added a very nice punch to the dish. oh, the other brilliant part about that was that by adding this cooled down liquid you could help avoid the inevitable clumping of parm that happens when that is added when everything is too hot

Yesss that's what i could never understand is how to avoid the clumping

The Gramercy Park Hotel restaurant (Maialina, I think?) has a breakfast cacio e pepe scrambled egg thing that I adore, while on the subject

Yeah, I've made soba by hand before and it was... grainy but rewarding. I have a pasta maker now and it's easy peasy and cheap cheap

ordered a bag from amazon and am rly excited abt this. have enjoyed cold soba at home for years but next-level fresh is gonna rule

oh, yeah, to avoid clumping a separate pan (as opposed to using the same hot pan the pasta cooked in) in addition to not-to-hot starchy cooking liquid is key
xpost

Bolognese for breakfast or not bolognese for breakfast

alla vongole mofos

that said, I am dissuaded from seafood in my usual company and when cooking at home, so the vegetarian choice is just a simple passata/garlic/asparagus/tenderstem broccoli stirabout. mozzarella/parmesan optional depending on how vegan we're feeling

obviously I use tagliatelle or linguine for this like any sensible soul

cacio e pepe tastes just a little too much like a coronary on a plate for my absolute delectation. would love to investigate a subtler variation

For some reason we never use spaghetti for sauce-based meals, only for noodle soups/fake ramen. It's always penne or some sort of filled pasta, extremely flavorful sauce (too much garlic/heat/lemon juice is the right amount), and whatever vegetables, fake meat, and cheeses are around. Very inauthentic.

Hand-pulled thick spaghetti in Dan Dan noodles with beef.

i had a great recipe for cacio awhile back that called for crushing a handful of peppercorns and pouring boiling water over them to infuse and adding that liquid to add the starchy pasta cooking water normally added to finish the dish. added a very nice punch to the dish. oh, the other brilliant part about that was that by adding this cooled down liquid you could help avoid the inevitable clumping of parm that happens when that is added when everything is too hot

― Ornette is blowing bubblegum spiderwebs (outdoor_miner), Saturday, June 22, 2019 3:46 PM (yesterday) Bookmark Flag Post Permalink

this is the cacio recipe with pepper broth that i too have used very successfully: what's cooking? part 5: 2017-2027

i want to make some of this stuff. y’all got me jonesing for some pisketti. anybody got any good recipes??

I think I have never had cacio e pepe which seems very strange.

The spaghetti we make all the time at home is the scarpetta spaghetti which i've posted before; the basil, garlic, hot pepper infused oil is so key. So good (although we amend the recipe a bit). https://newyork.seriouseats.com/2009/10/making-scarpetta-tomato-basil-spaghetti-scott-conant-scarpetta-meatpacking-district-nyce.html

oh! thanks for reminder. that looks/sounds seriously sublime. need to copy or something to keep from forgetting.

ugh that sounds amazing. i love the spice like that.
seriously just debating becoming one of those old men whose grandsons later tell stories about them like "he had a plate of spaghetti every day for breakfast"
"kept him strong"

puttanesca is my favourite easy weeknight dinner and my go to spaghetti dish

xpost When I used to play tennis everyday during the summer, I would come home and make fresh spaghetti and douse it with italian dressing and kraft parmesan cheese. I was in such good shape.

the scarpetta spaghetti, we cut up the garlic and basil and don't strain it out. I like the crispy bits in the pasta.

My favorite spaghetti is convenience meat sauce made with a can of tomato sauce, one of tomato paste, an onion, and ground beef, a “recipe” from my grandmother via my dad. Pure, elemental, good, easy.

― don't mock my smock or i'll clean your clock (silby), Saturday, June 22, 2019 10:20 AM (two days ago) Bookmark Flag Post Permalink

made this last night and guess what it was good

I also made gougeres, those were amazing and I ate like 15 probably

xpost When I used to play tennis everyday during the summer, I would come home and make fresh spaghetti and douse it with italian dressing and kraft parmesan cheese. I was in such good shape.

― Yerac, Monday, June 24, 2019 5:57 PM (twenty-two minutes ago) Bookmark Flag Post Permalink

amazing. everyday heros.

puttanesca is out of this world

(also bc i love tennis--if tennis and spaghetti were my whole life, i would be just fine)

it doesn’t really call for spaghetti - more for a smaller tube-shaped pasta, but the Zuni Cookbook recipe for pasta, tuna, pine nuts, capers, olives and preserved lemon is really delicious

I feel like the only time I don't rinse pasta is when it's dry pasta that cooks itself in its sauce (a one pot type of deal) or like when I cook it in a couple cups of red wine.

;_;

Here’s how I roll:

http://i.imgur.com/Ksfo1Muh.jpg

Dammit! I will stick to pasta, not uploading photos.

OMG

that looks amazzzzzzzzzzzing

Weird. Now I can see it.

u actually made that? looks like a stock photo!!

very nice. is that just whole wheat rigatoni?

It’s Sfgolini’s Hemp Rigatoni. It has a very weird, gritty texture that I love with a hearty sauce. Their pasta is kind of pricey, but I buy a bunch when I see it on sale.

u actually made that? looks like a stock photo!!

You are too kind. I only take photos of the photogenic ones. The ugly ones I just eat :)

Beautiful. Although I might have to revive the controversial food opinions thread. Those carrots are taunting me.

Or I hope they aren't carrots.

Hell yeah to that pasta

(it looks a lot like last night's pasta, which also may have contained carrots in the sauce)

I think I get upset when there is a mirepoix/sofrito carrot thing in a recipe. Like, WHY must you VEX me!

I understand, I would never advocate that other people put carrots in pasta

I love very simple spaghetti -- tossed with zucchini sauteed in olive oil, flavored with oregano, salt, and pepper. Or spaghetti with a simple (homemade) marinara sauce and topped with lots of parmesan cheese. I'm at the age where the simple stuff tastes the best to me.

It’s a four-hour oxtail ragu. Sorry, they are carrots!

I find bucatini strangely annoying

― shhh / let peaceful like things (wins), Saturday, 22 June 2019 16:48 (one year ago)

One of Jamie Oliver’s shows actually had a life changing trick for how to cook clumpless spaghetti - you take your big handful of spaghetti, put it down vertically in the centre of the boiling water, but give it a twist as you let go and it fans out circularly around the whole pot, and each one softens and falls down into the water separately. Works every damn time.

This thread has reminded me that I really want to try making jollof spaghetti. At least I think that’s what I want to make - used to get a spicy type of “African spaghett” at a restaurant in Toronto, and jollof sounds pretty close.

i've never had clumpy spaghetti. like wtf can people not stir?

bucatini is good. you know what's annoying is getting annoyed by food and people liking it.

don't mean to be rude.

it fans out circularly around the whole pot, and each one softens and falls down into the water separately.

OK but I don't have a pot big enough that by the time this softening happens the ends haven't been charred on the rim. So I always have to give it a hand by poking it down on its way, probably scalding my hand a bit in the process. And that's short spaghetti.

I recently got a bigger pot to avoid that issue and don't know why I waited so long

will anything bad happen if you just break the noodles in half?

never bothered me to break em in half

Yes, the spaghetti would no longer be long to wrap around a fork

Break in 1/2 you get strands that are difficult to twirl

Xp

somehow I manage to get it all in my mouth anyway

I find this article on bucatini everyone is sharing strangely annoying

https://www.grubstreet.com/2020/12/2020-bucatini-shortage-investigation.html

― Alba, Tuesday, December 29, 2020 7:22 AM (ten hours ago) bookmarkflaglink

what a painful, dire writing style

I break it into thirds. A couple of years back I went through a pretentious stage where I was experimenting with more Italian trad versions that didn't include herbs or garlic. I've swung right back to the who-gives-a-fuck classic Spag Bol in recent times, because it's so much less hassle!

Thirds of the long version or the short one?

the 35 and a half cm thereabouts version - I don't deal with big pasta!

what a painful, dire writing style

― call all destroyer, Tuesday, December 29, 2020 5:34 PM (twenty minutes ago)

lol yeah i read this this morning and i was like wow way to make an already not that interesting story so much worse

i mince the spaghetti

the best thing to do is make it into a powder while it's still dry

i use a microplane cheese grater

i cook long strands of parmesan and put the pasta powder on top

you should try using a mortar and pestle

what you really need is a blacksmith's hammer and an anvil

or subatomic piledriver ftw

I like the "Paradiso" at Cafe Lalo on the UWS. "Aranciata and citron zest, fresh mentha, parmesan cheese, a touch of sauvignon blanc. $22.00" Spendy but very good.

Carbonara. No contest.

lol yeah i read this this morning and i was like wow way to make an already not that interesting story so much worse

― superdeep borehole (harbl), Tuesday, December 29, 2020 5:55 PM (five hours ago) bookmarkflaglink

the coup de grace for my anger is that you can order imported italian groceries from like a million places on the internet rather than blindly wandering around new york like this idiot writer, which everyone rt'ing this horrible piece seems to have forgotten. (also severino brand perciatelle was in stock at whole foods this morning).

Try chewing up the spaghetti and spreading the resulting paste between two intact spaghettis.

A Brooklyn restaurant is back up and running after an unusual pre-Christmas heist cleared out its pasta supply.

The thieves noodled their way into Borsalia — which recently opened on Grand Avenue in Williamsburg — sometime between 11 p.m. Dec.23 and when they opened Christmas Eve morning by breaking the lock on a hatch on the sidewalk and drilling a hole into the wall that separated the entrance from the kitchen, restaurant workers said.

Once inside, the thieves cleared out all 15 pounds of the restaurant's pasta, which had been made the day before by the cafe's chefs in anticipation of a Christmas rush of customers.

Staff who showed up to the restaurant the next day said the break-in was so unusual they didn't even realize what had been stolen at first.

"We went downstairs and found this big hole in the wall...but everything in the restaurant was perfect," Manager Cristiano Rossi told Patch, saying that except for the pasta, it appears only about $40 was taken from a tip jar. "When the police came we went into the kitchen and we opened the pasta storage — it was empty."

Police with the 90th Precinct fingerprinted the kitchen and collected camera footage from nearby businesses, but have not had any updates in the case since, Rossi said.

Borsalia had not yet had time to set up its own camera system since it opened only a month ago, he added.

The pasta included ravioli, cappelletti, tagliatelle and gnocchi, Rossi said.

He still doesn't quite know why the thieves went through so much effort for the carbo-load.

"My answer to this is that our pasta is in high demand and is of the highest value," he said.

Spaghetti clumps? Get some pasta water in there. You have to integrate the pasta and sauce.

Not really spaghetti, but this Lidia Bastianich recipe is my current favorite pasta, it's so good.

https://peggysporchsite.wordpress.com/2014/12/19/rigatoni-woodsman-style/

interesting. not sure i get what the peas and especially the scallions are doing, but the sausage/mushroom/tomato combo is bulletproof.

I've made that Lidia recipe a couple times over the years (it's in her first book). I definitely remember the peas, but not the scallions.

Also good from that book is the fusilli puttanesca. It is one of my favorite nearly-vegetarian pastas (love the funk of the anchovies).

Over the summer, it is all about making various pestos with whatever combination of fresh greens, herbs, and nuts I have at a given moment. When you get the ratio of pesto to pasta water and cheese just right it is a beautiful, creamy thing.