meat sauce and spaghetti is a staple of american food, eating it with a thicker or wider noodle is super unpleasant to me personally; i have Not enjoyed it when the food pantry’s given us chunkier noodles and i made a meat sauce to go on them i pretty much exclusively cook with angel hair lately though, just because my brother’s got a textural issue with any other pasta
at the end of the day it's obvs always down to personal preferance, like if u don't like any pasta but spaghetti or angelhair obvs u gotta do what u gotta lord knows my bro will throw down over how wrong my preferance for wholewheat pasta in some recipes is bc the slight shift in flavor profile throws him off. i'm a ridiculous foodie and I like knowing useless shit and then telling people about it :P I also don't care super much for spaghetti tho unless it's just oil and herbs and stuff on there, i prefer fussili for almost everything xP
It seems like a lot of people on various food sites give exactly the same advice about using smaller, thicker noodles. I’m really confused. Do most people just not care that the flavor is totally different and so is the texture?
i mean the flavor even within the same type of pasta can vary wildly between manufacturers, at least to me yeah the texture is different but honestly i prefer my pasta to have like... more body? it's a sauce vehicle mainly, sure, but i feel like spaghetti gets lost in heavier sauces whereas the delicate texture can shine when juxtaposed with a herbs/garlic + olive oil prep. eta: or seafood. i think shrimp and like mussels are both traditionally paired with spaghetti or angelhair, i just don't know about that bc i don't like those xP
Honestly I don't like spaghetti all that much and generally I get things like rotini or fusilli when left to my own devices, but we always have spaghetti in the house because we get a big bundle of it from costco, so i'll eat it if we're out of my preferred pastas
Ahh, that makes sense. I tend to feel that the heavier pastas stand best on their own with maybe some pepper and parmesan, because they can. I don’t like flavorful sauces on them because I feel like if the pasta’s flavor is pleasant it’s a shame for it to get lost and if it’s unpleasant I have no idea why I’m eating it. Either way the flavor absolutely does not get completely covered. It’s totally still there and usually it’s this weird discordant note hanging there with an equally discordant texture. Spaghetti usually doesn’t give me that badness even between manufacturers. If I bought some that did I would never buy it again, and I have a lot of noodle brand loyalty for that reason. But gosh, regardless of manufacturer I don’t care to imagine the despair of penne carbonara. I think we see similar things in the pasta but have very different opinions about it.
That's entirely possible! It's kinda neat even hehe Also carbonara actually is done with spaghetti most commonly bc it's a relatively chunkless sauce that doesn't weigh down spaghetti xP fettucini work too tho :P
I like penne entirely because it reminds me that the Italian words for pasta and penis sound almost exactly the same to a non-native :3
me: in the corner, eating fake pasta made of mushrooms that is already basically cooked when I buy it, like a heathen
Fussili is my favourite pasta. The quick cook stuff is an important easy food for lunches when I remember lunch is a thing people do. The way I eat it though strikes most people I know as deeply unappealing. I put canned tuna and grated cheddar on it.
i can’t eat it anymore because mac and cheese makes me sick but i used to like, take a box of mac and cheese, a can of tuna, and a can of peas and put it all together and that was a really good low-effort meal
Same! I miss box mac and cheese because it has that certain something about it (besides being pretty quick and easy)...
Farfalle is worst pasta. The pinch in the middle means it never cooks evenly, and you get waterlogged, soggy edges with not-even-al dente middles and. Just ugh. Why.
The best pasta is ravioli and you cannot convince me otherwise. edit: Also, more the point, ravioli is a really good vehicle for a big burst of flavor with minimal worry about having to work it into the sauce. A jar of sauce + a bag of gfree ravioli was one of our staples for a while because in the time it took the water to boil, the sauce was heated up (and seasoned over with some other stuff) so once the raviolis were done, the whole lot could be slapped together fast. No need to fuss about browning meat or anything into it.
ravioli (and tortellini, and filled gnocchi) are godtier pasta its true but the best way to eat em is lightly panfried with cheese sprinkled on top, as that is universal and works with all fillings no matter the kind and you can't change my mind :P
