PrintFavorite kind of Pasta...
Each type of pasta is different and good for specific sauces/dishes....
But if you had to pick just one to have every time which would you choose?
Carb Lovers...
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15 Comments:
orecchiette or tiny shells-both with peas, garlic, and a touch of cream
coolname at 1:32AM on 08/28/07
Linguini. I personally like to play with my food and the length of that pasta allows me plenty of opportunity to twist and slurp. For me, it is more versatile than plain spaghetti and can be broken or cut to accomodate dishes that call for a shorter noodle...
czken at 5:42AM on 08/28/07
Farfalle, aka "bowties". When cooked just right, the texture is what really works for me. I like them chilled in a vinagrette, or cooked with some Alfredo sauce. Lately, I've been serving them with a marinara sauce and topped with shrimp that's been sautéed in a tiny bit of olive oil, along with some garlic and pepper, till the shrimp is somewhat crisp. That's some good eatin'!
LunaPierCook at 6:21AM on 08/28/07
I have the kitchenaid pasta rollers. Theres nothing like fresh home made pasta. It's time consuming but very easy. 1 3/4 cups of flours, 2 eggs, salt, pepper, saffron and turmeric, oil and water, are all that you need for your dough. You can also cook down a bunch of baby spinach, throw it in the food processor or hand chop it down, and mix that in, for your own spinach pasta. I haven't tried it yet, but you can do this with just about any veggie you want to flavor your dough with, as long as you cook out/drain as much of the veggies' water as possible.
As far as dry pastas are concerned, yikes, don't get me started. I'm a pastaholic. I can easily eat a whole pound of dry pasta in one sitting, often with nothing more than butter and grated cheese. #8 spaghetti is the standard. Linguini are awesome, bucatini/perciatelli, fusilli (not the cork screw ones, but rather the long hollow spirals), ruote, papardelle, gemelli...ok I'll stop.
The names can sometimes be used for multiples shapes, so it can be confusing, and sometimes you ask for one thing and get another because of this.
This site shows the staggering amount of varieties of pasta shapes:
http://www.professionalpasta.it/dir_1/go_1(1).htm
seyo at 11:29AM on 08/28/07
ok sorry, if I had to pick just one shape, it would have to be linguini.
seyo at 11:32AM on 08/28/07
Raviola!
JEP at 12:04PM on 08/28/07
I can't really explain it, but I think orecchiette is the most perfect pasta.
As far as my favorite pasta dish? Well, probably tagitelli bolognese.
DaveFaris at 12:40PM on 08/28/07
pene pasta
huney_bumper at 1:20PM on 08/28/07
penne, rotini, or tortellini, because they hold onto sauce really well.
LiveToEat at 5:03PM on 08/28/07
wholewheat angel hair, or spirals. yum!
B
Hand to Mouth
handtomouth at 5:31PM on 08/28/07
I LOVE cavatappi pasta! In case you don't know what it is, it has ridges but its swirly! I love it with some marinara sauce and parmesan cheese...Serve me up some of this basic stuff and I'm a happy camper. :)
Hillary
Chew on That
Chew on That at 6:44PM on 08/28/07
Penne rigate is my favorite because it's the most versatile - it goes with pretty much any sauce, and it makes perfect pasta salad. My favorite noodley type is capellini, because it's easier to maneuver than the thicker strands, and I am a pretty uncoordinated eater.
producestories at 8:43AM on 08/29/07
Can anyone recommend a good tasting commercial brand whole-wheat or multi-grain type pasta?
JEP at 12:27PM on 08/29/07
why has nobody said gnocchi? totally in a class all its own.. and works well with many sauces.
goodbyeohio at 7:43AM on 08/30/07
Angel Hair
paris221966 at 11:09PM on 09/07/07