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Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini * 4
    #27720477 -

Pasta.

My love, my mistress, my life.





:whacker:

Let's talk pasta!


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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: Patlal]
    #27720483 -

Bucatini is my favorite.

Pasta alla ruota is my favorite, it's commonly referred to as cheese wheel pasta. It is basically adult mac and cheese. I just buy a 1/2lb wedge of each cheese and make it in non stick pan, since a proper wheel would be like $300 and i'd never finish it.

https://gluttodigest.com/cheese-wheel-pasta-restaurants-recipe/

I have a really nice Italian market near my home and they several isles of pasta. I took my son (6) once and he wanted to pick some pasta. He pulls an $8 bag off the shelf. I sucked it up, I shouldn't let him pick. I'll be damned, that pasta was off the charts good.


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Enjoy the process of your search without succumbing to the pressure of the result.

A Dorito is pizza, change my mind.

I’m sorry it had to be me.

Edited by christopera (04/04/22 06:25 AM)

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: Patlal]
    #27720485 -

Alton Brown's revisited methods on pasta suck.

Start in cold water with just enough water to submerge the pasta.
Sure, you'll get cooked pasta...but it'll all be stuck together, and not cooked evenly.

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: 1234go]
    #27720490 -

what are those shapes in the lower right that look like screaming monkey heads?

That's what I'm missing in my life. Screaming monkey head pasta!

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: flugelizor]
    #27720500 -

Pipe rigate

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: 1234go]
    #27720501 -

I recently tried those little twisted ones (bottom left) called casarecce...might be my new favorite. They hold sauce perfectly, and have great texture.

Other than that...farfalle, and tube pastas are my favorite.
Linguine, too... for lighter sauces.

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: 1234go] * 3
    #27720512 -

If I am going straight pasta sauce, nothing fancy, Angel hair is my go to. However, I hated Angel hair for years. That's because every time I ever got it I was out at a restaurant and they'd dip the already cooked pasta to warm it and it came out mushy and gross. Making it at home turns out al dente Angel hair and I really like it. For a cheap dinner we get mussels in garlic sauce from Aldi. WHen I steam the mussels I add garlic and like a half cup of red sauce. They come out really good. We throw them on the pasta, generally with a red cause, but I've made garlic and oil sauces as well.


--------------------
Enjoy the process of your search without succumbing to the pressure of the result.

A Dorito is pizza, change my mind.

I’m sorry it had to be me.

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: christopera]
    #27720535 -

Thomas Jefferson, a founding father of America, a patriot, and all around badass, purchased an expensive macaroni press before his death; of which he never got to fire up.

:feelssadman:


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Ephesians 6:12
For we wrestle not against flesh and blood, but against principalities, against powers, against the rulers of the darkness of this world, against spiritual wickedness in high places.
Psalm 12:6
The words of the Lord are pure words: as silver tried in a furnace of earth, purified seven times.
Hebrews 11:3
Through faith we understand that the worlds were framed by the word of God, so that things which are seen were not made of things which do appear.
Revelation 3:11
Behold, I come quickly: hold that fast which thou hast, that no man take thy crown.

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: Shiithead]
    #27720536 -

Penne is the best for Mac and cheese. And I'll fight you over that.


--------------------

Ephesians 6:12
For we wrestle not against flesh and blood, but against principalities, against powers, against the rulers of the darkness of this world, against spiritual wickedness in high places.
Psalm 12:6
The words of the Lord are pure words: as silver tried in a furnace of earth, purified seven times.
Hebrews 11:3
Through faith we understand that the worlds were framed by the word of God, so that things which are seen were not made of things which do appear.
Revelation 3:11
Behold, I come quickly: hold that fast which thou hast, that no man take thy crown.

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: Shiithead] * 2
    #27720567 -

Homemade ravioli ftw

I love all pasta, my favorite to make is fettuccine noodles tho. I do also love to roll/fold cappelletti and tortellini.


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Edited by SonicTitan (04/04/22 08:45 AM)

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: SonicTitan]
    #27720972 -

SonicTitan said:
Homemade ravioli ftw



Shiitake ravioli! :bigyesnod:
It is the shroomery after all.

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: flugelizor]
    #27720993 -

With a redsauce I have to go penne


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For most of the normies out there, an operating system is just a bootloader for Google Chrome.

And I don't know what the mantis is praying for
But he's probably just thanking the Lord
That he don't live in a home
And he don't got a phone
And he don't sit around all angry and bored
(He's just a bug)

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: gopher]
    #27770673 -

Generally speaking, each particular sauce has its best kind of pasta.
Pasta must be cooked for the proper time in boiling salted water
fuck cold water method

I'm a decent cooker. Are you interested in some recipe for pasta?

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: iggyhiggy]
    #27770846 -

What are you? A Cuisinart?


--------------------
Enjoy the process of your search without succumbing to the pressure of the result.

A Dorito is pizza, change my mind.

I’m sorry it had to be me.

Extras: Filter Print Post Top
Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: christopera]
    #27770928 -

i don't know what a cuisinart means.
maybe the correct word is 'a decent cook'?

still, if someone's interested in recipes i'll post some.
pasta here in Italy really is our everyday dish, its not stereotype.
its cheap, healty and (depending on the souce of choice) quite fast.
I'd be happy to share some traditional recipe.

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: iggyhiggy]
    #27771489 -

iggyhiggy said:
i don't know what a cuisinart means.
maybe the correct word is 'a decent cook'?

still, if someone's interested in recipes i'll post some.
pasta here in Italy really is our everyday dish, its not stereotype.
its cheap, healty and (depending on the souce of choice) quite fast.
I'd be happy to share some traditional recipe.


I'd be stoked for some recipes from someone living in "the old country."  I have a small book of recipes that I gathered over the years and some of the best have come from friends parents/grandparents who grew up in Italy.


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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: Gr33nTree73] * 3
    #27772313 -

Ok here we go...
for each recipe i'll try to give some anecdote about it
One premise: italian cuisine is made of its own products. some are probably worldwide available, others maybe not or are expensive. You're welcome to find out your local alternative

Pasta with Clams (Pasta alle vongole)
Its probably the easiest pasta with seafood, and also very cheap.

I'll start with it because of the funny anecdote about. feel free to skip to the recipe if not interested.
I was wild-camping with my brother and a friend on a greek island. Once we reached the only sandy beach of the island, we discovered that it was litterally full of clams. In any handful of wet sand you could find 5 or more clams. We filled a couple of bottles and headed to our fireplace for dinner. While cooking, a guy (i think he was local) passed by and looking at the pan asked with surprise:
guy - "Friend, are you cooking stones?"
me - "nnnh...YES i'm cooking stones"
guy - "why are you cooking stones?"
me - "man, don't you know the famous pasta with sea-stones?"
the guy didn't belive so i promised to call him in 10 mins to try it.
when he came and tried he was amazed for the taste of 'sea-stones sauce'.
then took a 'seastone' and it opened in his hand...he never saw a clam before. he was between fashinated and disgusted by the thing

Ingredients
- Pasta (Linguine is the best, spaghetti will also work perfectly).
  100g per person is the local standard dose
- Clams (Best are vongole veraci, i presume any edible clam of similar size, 25-35mm, will do the trick) 250g per person (including shell)
- Oil. here we mostly use EVO (extra virgin olive) oil. 3-4 spoon is enough
-salt, garlic, parsley, peperoncino (chilly pepper)

Recipe
If you start from living clams just digged you want first them to expel the sand: lave them for 2-3 hours in a pot filled with seawater or tapwater with a handful of salt added. You'll see them squirt and leave their residual sand in the pot. Then take the clams out of the water and wash them, and teke them for later. Many fish shop will sell you the clams already sand-free

Heat a pot full of salted water (1-2 spoon) to boil.

Meanwhile heat some oil in a pan, add a slice of garlic (i chop it, if you don't like you can use the whole slice, not a whole garlic, and take it out when it's golden), pepperoncino and parsley.

When the garlic golden off, put the clams in the pan with half a glass of white wine . the heat must be high to let the alcool evaporate fast. then cover  with a lid. In a few minutes all the clams will open.

At this point (it's important the clams don't cook too long) turn off the stove and take out the clams leaving the 'juice' in the pan. You can leave in the pan also the clams who came out of their shell. It's important to take out the shells and extract the edible part (it will be easy once the shell is open). keep the (now de-shelled) clams, they will be added to the pasta at the end. I use to leave a few in their shell, for a more fancy presentation.

In the meanwhile the pot of water will be boiling. Cook the pasta IN BOILING WATER. Drain it 1-2 minutes BEFORE than its proper time: drain it keeping aside a cup of the water you have cooked the pasta in.
Heat the pan with the clams juice and finish to cook the pasta in it, adding a small amount of the 'cooking water' if needed. The juice shoud turn lightly creamy.
At this point add the clams and some more parsley.
The dish is ready. Eat while still hot.

Enjoy with some cold dry white wine. A top choice would be Greco di Tufo, but it's a bit expensive even here (Around 10€ per a good bottle). A good bet could be Falanghina or Verdicchio. Or basically any white wine from coastal areas.

Buon appetito

NOTE: We use many slang and dialectal expression for cooking procedures, i had quite a hard time to figure out how to translate some. I hope the process is clear enough, it's longer to tell than to do.
For any doubt feel free to ask

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: iggyhiggy]
    #27773325 -

iggyhiggy said:
pasta here in Italy really is our everyday dish, its not stereotype.


What part of Italy are you from? My family is from Calabria and it wasn't until I moved out with roommates that I realized most people don't eat pasta daily - I still do tho.

The staple pasta I grew up on is rigatoni with a thick and spicy tomato sauce; pork cooked in the sauce until ultra tender; and parmesan grated on top. The shape of the rigatoni is perfect for holding the sauce, and makes for a great saucy dish that gets mopped up with some cornbread at the end. Best eaten with a homemade red wine.

For special occasions, the pork is replaced with sliced eggs added just before baking the dish - and even more special occasions call for some gnocchi - but always the same sauce haha! My family were mountain villagers and it shows in their simple recipes. Don't think I'll ever get tired of it though.


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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: shivas.wisdom]
    #27773509 -

shivas.wisdom said:
What part of Italy are you from? My family is from Calabria and it wasn't until I moved out with roommates that I realized most people don't eat pasta daily - I still do tho.

The staple pasta I grew up on is rigatoni with a thick and spicy tomato sauce; pork cooked in the sauce until ultra tender; and parmesan grated on top. The shape of the rigatoni is perfect for holding the sauce, and makes for a great saucy dish that gets mopped up with some cornbread at the end. Best eaten with a homemade red wine.

For special occasions, the pork is replaced with sliced eggs added just before baking the dish - and even more special occasions call for some gnocchi - but always the same sauce haha! My family were mountain villagers and it shows in their simple recipes. Don't think I'll ever get tired of it though.


Mate, that's great. I'm from Calabria too. I've been living in central Italy forever now tho. But I come back there at any occasion (tipically Christmas, Easter, and Ferragosto wich is our middle august holiday).
But it's actually not that surprising, as there are many more Calabrian people abroad than in Calabria. For who doesn't know, Calabria is a small region in Southern Italy, and it's said to be the poorest in the country. many Italian migrants to North (and South) America and Australia, and all corners of Europe (expecially Germany and Belgium) come from there.
Do you mind me asking which part of Calabria? Nevermind if it would be too much of detail from you. I'm from central-east coast, in Crotone area, on the Ionian sea.

I'm Not sure if you talk about people in Italy or around the world don't eat pasta daily. Here, i try to vary my diet as possible but i end up eating pasta atleast 4-5 times a week, wich basically is daily. I can't complain tho. Also i cook it with so many different sauces...

The sauce you describe is a 'ragù' and rigatoni are a common kind of pasta used with ragù. In general, a ragù is a meat sauce cooked for loooong* time until meat is soft. In North Italy (Bolognese ragù) is usually made with minced meat. But if you come from Calabria it's probably made with larger piece of pork (or goat, wich is also traditional).
When you bake the thing with boiled eggs (sliced or crushed) and cheese (in Calabria the most used is Provola) you have Pasta al forno (wich simply means baked pasta). My grandma used to add chilly sausage in it, just to make a lighter dish XD.

*in Naples they use the expression 'a passiata do rragù' to say a long walk around with th only purpose of wasting time. the expression come from the long walk around the city men had (and some still have) on Sunday morning, while the wife cooked the ragù. Ragù and Pasta al forno are tipically Sunday pasta.
To enjoy with strong red wine.
The bread mopped up in the sauce is called 'scarpetta' (little shoe) and is a 'must do' even if considered rude (paradoxical, i know. we are now finally getting rid of these stupid prejudice about scarpetta, wich is an important positive social outcome).

Gnocchi deserve their own chapter

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Re: Macaroni spaghetti fettuccini linguini rotini fusilli farfalle penne vermicelli rigatoni bucatini [Re: iggyhiggy]
    #27773656 -

Pasta



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Ach en wee ben ik de klos, met mijn boog schoot ik een albatros...

A philosopher is a person who knows less and less about more and more, until he knows nothing about everything.


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