Don't EVEN try to tell me that pasta is pasta--it all tastes the same.
Me:
Cream sauce calls for campanelli (little flowers)
Red sauce and cream sauce like radditori (little radiators)
Pasta salad and everyone else agree with gemelli.
Do you have certain shapes for dishes/sauces?
All my choices are 'meaty', in that that they have to be CHEWED. Campanelli and radditori are particularly good at holding a lot of sauce as well.
I care more for the purveyor than the shape. A recent favorite by Maestri Pastai: their bucatini. The package is about eighteen inches long..
So far, I've broken the lengths in half, but one of these days, I'll drag out my big pot.
0 Replies
tsarstepan
1
Sun 5 Sep, 2010 07:44 pm
@ibstubro,
Angel hair or simple spaghetti is ultimately my favorite style of pasta.
0 Replies
chai2
1
Sun 5 Sep, 2010 08:32 pm
angel hair or butterfly.
0 Replies
Mame
1
Sun 5 Sep, 2010 09:04 pm
Sorry, but what a ridiculous question. Is that all you do all day is ask these inane questions?
yeah, it's harsh, but really!
0 Replies
Frenchfry
2
Mon 6 Sep, 2010 02:55 am
Bow tie , shells, and macaroni
0 Replies
msolga
2
Mon 6 Sep, 2010 03:31 am
@ibstubro,
I tend to make rather "robust", gutsy, thick sauces for pasta (with plenty of garlic! ) ... both vegetable & meat-based ... so I use penne a lot.
I don't know whether penne is considered a "shape" or not, but I'm a great fan of it! Perfect for my needs.
0 Replies
Region Philbis
2
Mon 6 Sep, 2010 04:49 am
@ibstubro,
rigatoni -- it has a large surface area for absorbing flavor...
I like thin spaghetti with marinara sauce or instead of rice for stir-fries.
I like penne with pesto.
I like farfalle (bowties) with al fredo.
I like fusilli (corkscrews) in pasta salads.
I like shells (small ones) for macaroni and cheese because the melted cheese gets inside the shells and I like that.
I like angel hair as a side dish with stuff like eggplant parmagian. I just put butter, garlic, salt, pepper, a little parmesan and maybe a few red chiles in it and actually, that's one of my favorite dishes- I'd eat it as a meal with a salad.
No, honestly, have you SEEN how tight those little boogers attach to the spoon?? Especially if it's mac and cheese. You have t pry them off. Next time I'll try poking them, see it they'll let go if there's a hole.
ibstubro - the trick with the shells with the macaroni and cheese is to make sure you don't make the cheese sauce too thick- otherwise- yeah, it can get sticky.
Probably a better bet would be to not eat anything with the name of an organ on it.
0 Replies
ibstubro
1
Mon 6 Sep, 2010 12:07 pm
@aidan,
I'm mainly thinking of the shells and cheese in the box, which I eat maybe 1-2 times a year. I should just measure out a slightly larger portion of the pasta of my choice and use it...I always think there's an excess of cheese anyway.
) ... both vegetable & meat-based ... so I use penne a lot.
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