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Pasta Shapes


Fat Guy
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  • 3 weeks later...

I found the brand, Maestri, last week. Seems to be available but in the higher price category. Though it is close to 18 ounces. Last pasta meal, 8 ounces was way too much. Quite a bit left over but made a nice lunch snack.

Next time we make fresh fettuccini I'll try twisting it.

PASTA SHAPE FOUND.png

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I love looking at all different pasta shapes and, in the past, I've purchased a lot, too.  But I've discovered that since I really don't care for pasta that isn't tender all the way through (not an al dente person), many shapes are just not going to be good to me.  I tend to stay with the smaller tube-shaped ones and with the stick ones - macaroni, all the spaghettis and the flat sticks, too.  Anything that has a fold is a hard pass for me.  

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I wonder if she's ever made bigoli, which is also (originally) a buckwheat pasta, but extruded and requires a specific type of press. It's probably a major pain to make, but is classic with a ragu made from duck.

Mitch Weinstein aka "weinoo"

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  • 2 months later...

Fileja, new to me. A Calabrian pasta that goes with a heavy sauce, apparently. Just durum wheat semolina and water, no egg. Quite toothy. Everyone loved it for dinner. I picked it up at TKMaxx, so who knows when I'll ever see it again? I would buy it again given the chance.

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  • 3 months later...

I had Festonati for the first time today. Didn't even knew it exists. Quite nice, like improved rigatoni, and I love rigatoni. 

~ Shai N.

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New to me recently is Trofie. From amazon. Such a long cook time it produces so much starch for the sauce. Being so short it does not need much cooking water. 

 

Screen Shot 2022-06-20 at 12.56.23 PM.png

Edited by Annie_H (log)
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