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Pasta shapes


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On 10/31/2020 at 4:25 PM, MokaPot said:

Angel hair pasta is a divisive pasta shape. Carla of Bon Appetit, who is Italian, disparages angel hair pasta. I would have to agree with Carla on angel hair. Too skinny for thick sauces (hard to get a good pasta to sauce ratio). If you want to make a chunky sauce, you've got big chunks plus skinny threads of pasta: not a good match. Angel hair is maybe easy to overcook because it's so skinny. Step away from the pot and boom, it's overcooked.

 

I'm sure there are sauces that go well with angel hair, however.

 

All of this is stated in good fun, in case it didn't come across.

 

Angel hair is great with something super simple: Like browned butter & sage, or just butter & garlic.

 

Or if you're my kids, just OO or butter.

 

But I agree anything meaty or chunky just kills it.

 

And farfalle is a pain in the butt. Even eating it. It just slides around your plate like you're trying to grab the last sliver of a bar of soap with wet hands.

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Am I the only one here who doesn't mind farfalle? Granted there's only one dish* I make that uses farfalle, and even then, it's not required, but I think it's a fun shape. I just spear it one butterfly at a time. 

 

* browned butter + butternut squash cubes, shallot, sage, parsley

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12 hours ago, liuzhou said:

Here's another of those non-existent non-noodle Chinese pasta shapes. Multi-coloured couscous.

Coloured with beet, spinach and pumpkin.

 

20201102_114754.jpg.db4dc4908998fdf2a754005ebff4cf1b.jpg

 

 

Well, that's cute. Bet kids love it.

 

Don't ask. Eat it.

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1 hour ago, Alex said:

Am I the only one here who doesn't mind farfalle? Granted there's only one dish* I make that uses farfalle, and even then, it's not required, but I think it's a fun shape. I just spear it one butterfly at a time. 

 

* browned butter + butternut squash cubes, shallot, sage, parsley

I don't mind it at all, often use it for salads. I also do baked mac & cheese with it for the grandkids sometimes, because they liked their 'butterflies." Though that may be over, now that the 5 yo is in school. Last time I offered to make her some butterflies, she give me the eyeroll and said "Papa...those are bowties."

 

Today's pasta goes in an entirely different direction, though. GF was watching Food Network and some guy was doing ricotta-filled ravioli with brown butter and sage. She asked "is that something you could do?" so yeah...that's what's for dinner. I made up the dough last night, and will make and fill them today.

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1 minute ago, chromedome said:

I don't mind it at all, often use it for salads. I also do baked mac & cheese with it for the grandkids sometimes, because they liked their 'butterflies." Though that may be over, now that the 5 yo is in school. Last time I offered to make her some butterflies, she give me the eyeroll and said "Papa...those are bowties."

 

I think their use in pasta salads - bad ones - is part of my aversion. As to terminology - even little kids today are conversant with pollinator preservation so "bowties" probably prevails. 

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If you call farfalle "butterflies" or "bowties" you are correct in both cases. The main meaning for farfalle is "butterflies", while bowties are called "farfalline" or "cravatte a farfalla". For us it's an ambivalent term.

 

Bucatini is the real test if you are Italian or not: if you have troubles eating them, then you need more time here.

 

Angel hair pasta is meant to be served in broth (only broth and nothing more), serving it with a sauce is not "orthodox".

 

 

 

Teo

 

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Never been a fan of farfalle, and more recently I've discovered I don't like trompetti.  I like ridged tube shaped pastas, rigatoni probably being my favorite of those.  Linguine is my long strand pasta of choice, but I like all of those pretty well including bucatini and angel hair.

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2 hours ago, teonzo said:

If you call farfalle "butterflies" or "bowties" you are correct in both cases. The main meaning for farfalle is "butterflies", while bowties are called "farfalline" or "cravatte a farfalla". For us it's an ambivalent term.

 

Bucatini is the real test if you are Italian or not: if you have troubles eating them, then you need more time here.

 

Angel hair pasta is meant to be served in broth (only broth and nothing more), serving it with a sauce is not "orthodox".

 

 

 

Teo

 

 

I'd like a video of proper bucatini technique.

 

I've searched and only found a joke video of some gavone using it as a straw and eating it with fork and spoon

Edited by gfweb (log)
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Although I haven't made bucatini in several years I really don't remember it being problematic, either in the cooking or the eating, although I was probably more coordinated in times past. It was always the favorite pasta shape of my nephew, who since starting a hospitality business favored everything Italian. He learned to speak Italian, cultivated a Bed-Stuy soap opera accent (he grew up in CT) and dressed like a natty mobster. He never sprayed a drop of sauce from his bucatini on his beautiful suits. Hard times for that line of work these days; he's the sweetest, kindest guy on earth and is just torn up about all the people he has had to lay off. So grateful I am retired with very few obligations or reasons to leave home or get dressed up. And so so glad I don't own my own business in these pandemic times. Now I'm curious to make some bucatini and see just how much wrangling it demands. Not tomorrow.

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21 hours ago, gfweb said:

I'd like a video of proper bucatini technique.

 

No video, sorry.

It's something you learn when you are little: you make a big mess at the beginnings, your mother scolds you, you get sick of being scolded until you learn to not make a mess.

You just need to pick few bucatini with the fork and roll them gently. It's easier if you put your fork near the rim of the dish, not in the center. If you approach them like spaghetti then you are dead. If you are cautious starting from the outside, then you can eat them even at your wedding party.

 

The "al dente" phrase does not mean a defined texture (not soft, almost hard) and it being the only correct one every time. It just defines the correct point for each food, which varies each time. Bucatini al dente have a different texture than spaghetti al dente. Paccheri al dente are hard, angel hair al dente are soft. So on with every pasta shape, rice, every vegetable.

 

 

 

Teo

 

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9 minutes ago, Eatmywords said:

 

Gluten free!  Did it come w seasoning? I would go more Asian over Italian. 

I don't think there was any seasoning.  Just plain pasta.  I'm wondering if they are all rice or if they have some wheat in them.  I know some pasta labeled "rice" do have some wheat.  

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On 10/30/2020 at 11:10 AM, Eatmywords said:

I haven't found any issues w (slightly) better generic brands like Barilla or De Cecco.   (Not all us serfs have the means and access to the freshly picked good stuff off the semolina trees in Naples)

 

881104406_Pastawithsausageandbeans11-04.jpeg.3bafa378c41d2d53ff201f7897118571.jpeg

 

A sort of pasta e fagioli, but with added hot Italian sausage to the fagioli sauce I had saved from a dish I made earlier this week.

 

Fusilli works nicely.  And guess what - it's De Cecco! Just like the fancy Yorktown Heights people use. (De Cecco uses flours from California, Arizona and Italy (but not near Naples) and it cooks evenly all the way through).

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1 hour ago, weinoo said:

 

A sort of pasta e fagioli, but with added hot Italian sausage to the fagioli sauce I had saved from a dish I made earlier this week.

 

Fusilli works nicely.  And guess what - it's De Cecco! Just like the fancy Yorktown Heights people use. (De Cecco uses flours from California, Arizona and Italy (but not near Naples) and it cooks evenly all the way through).

 

Nice dish.  I'm hungry now.  De Cicco is on the higher end, a special occasion for us, but you do get some points for going mass market.  I'm curious how they came to that trio of flours.  I wonder if we did a taste test if we could pick out the Italian.

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16 minutes ago, ambra said:

This was a fun shape. I posted a pic of the dish on the dinner thread, so forgive me for the repeat photo, but here's a photo of the packaging. It's more expensive than the average price of pasta. 

IMG_9962.jpg.651f87a7eb128de241eb60c61e084be4.jpg

image.png.079c47f613ad51c42d1bdbe6991fbb77.png

 

I have a bag of that shape pasta that I purchased at Eataly for more than your "expensive" price.   This one

Not sure what I paid in the store but the online price of $5.90/500g converts to € 5.02

I do like it.

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30 minutes ago, blue_dolphin said:

I have a bag of that shape pasta that I purchased at Eataly for more than your "expensive" price.   This one

I looked it up and it should be around 3 Euros here, depending on shape and store. 

 

My supermarket brands (from a normal Italian supermarket chain) run about 1.15-2 euros, also depending on shape. Barilla and De Cecco are not my go-to brands. But I'll post those too. 

I was told by a pasta maker that the better brands will have a higher protein count. (And for the record, I never actually checked the protein count, haha.) I have no idea of this is true!! Probably someone here will know better than me!

 

You can see the Garofalo is on sale! And yes, I stocked up!

image.png.e35109dc3da503aff3f008f674907fa0.pngimage.png.f85b4e6912a2c715b951523084bbaffc.pngimage.png.a92b0c7294ebee80702fe1dc3d70a625.pngimage.png.f3d1404ec4027c1374482c8c4239db8c.png

 

 

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