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.

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