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Cast Iron Jedi
Join Date: Nov 2004
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Do you have a favorite kind of pasta?
I'm not talking sauce, I'm talking the actual pasta? Do you prefer spaghetti, linguine, or fettuccine? Or do you prefer rigatoni or penne? What do you like?
It often depends on the sauce for me, but I've decided over the past year or so that spaghetti isn't what you should serve with meat sauce. Rigatoni all the way, and I find myself using rigatoni almost exclusively. Also, do you have a favorite brand of dried pasta? I recently found La Molisana (an Italian import) at my po-dunk Winn Dixie and gave it a shot. It's by far my favorite; I highly recommend it if you can find it. http://smile.amazon.com/gp/product/B...=AKAQCURF3N5K5 |
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#16 |
Supporter
Join Date: Jan 2004
Location: Liberty
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Shellroni
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#17 |
Banned
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#18 | |
Starter
Join Date: Aug 2012
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Quote:
My wife is a Celiac and every gluten-free pasta she's introduced to me either tastes terrible or has an awful texture. |
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#19 |
Cast Iron Jedi
Join Date: Nov 2004
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#20 | |
Like I woke up in Wonderland..
Join Date: Oct 2005
Location: KCMO
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For some reason I like penne. I don't care if the meat/sauce goes inside the tube, I just don't like long strands of pasta. Fusilli is another good one.
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#21 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
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Mine depends on the sauce and meal but I'd say most often it's Penne if store bought, if I'm making my own pasta it's almost always fettuccine. That excludes the stuffed pastas.
The other day we made some home made meat filled tortellini. ![]() |
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#22 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Cannelloni and its not even close. Its versatile and can stuff with about anything.
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#23 |
Banned!
Join Date: Sep 2000
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Rigatoni and Pappardelle are my favorites.
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#24 |
Resident Glue Sniffer
Join Date: Nov 2003
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is Beefaroni an option?
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#25 |
Supporter
Join Date: Aug 2000
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Alfredo requires fettucine.
Shrimp requires angel hair. Otherwise, pasta is pretty much pasta, not counting stuffed and shells.
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#26 |
"You like to drink?"
Join Date: Jun 2006
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Spaghetti noodles for spaghetti red (though I've been discouraged ****ing up the recipe twice now for the stuff) and rotini for alfredo and red sauces.
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#27 |
Cast Iron Jedi
Join Date: Nov 2004
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If I make homemade, it's either hand-cut pappardelle or fettuccine with the cutter. Nice job on those tortellini.
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#28 |
left blank intentionally
Join Date: Oct 2012
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It's an option for heartburn and a few hours on the toilet...
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#29 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I really don't particularly like angel hair. It's too delicate. I like my pasta to have a little structure, and angel hair just doesn't do it. |
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#30 |
Mahomes Fanboi
Join Date: Apr 2004
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Lasagne
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