WineLovers Discussion Group

Jenise wrote:You're speed reading again! Nobody said you get to pick a couple of catgegories. You have to pick ONE. So what is it?

Speed reading, hell! I'm <i>senile</i>!

Okay. I'm with John T. This is cruel and unfair. But if I really, really, really have to take just one pasta to the desert island it's ... ummm ... errrrr ... okay, dammit! It's standard spaghetti. You can't go wrong with the fundamental Roman tradition, and for recipes where long pasta just won't do, you could at least break it into short spoon-size lengths and have <i>something</i>.

Fusilli, since I'm such a screw-up.

cheers,
al

Jenise wrote:...to live with for the rest of your life, what would it be?

Orzo - I could continue to enjoy it when I no longer had teeth.....(ya gotta plan AHEAD!)

Ravioli.

What good is pasta if you can't stuff it with yummies?

Bill Spohn wrote:

Jenise wrote:...to live with for the rest of your life, what would it be?

Orzo - I could continue to enjoy it when I no longer had teeth.....(ya gotta plan AHEAD!)

Hey, I can do that with my rigatoni--just break it into small bits. Or overcook it.

Alex--great answer.

Robin--there you go, finally. And yes, I'm cruel. Bwa-ha-ha!

Scott--same thing I told Robin, you have to pick ONE.

All--I'm kind of surprised no one's named Farfalle. It would be my second choice behind rigatoni.

Jenise wrote:Hey, I can do that with my rigatoni--just break it into small bits. Or overcook it.

I cannot imagine an accomplished cook such as yourself doing either.

I suppose that even toothless, you'd be able to pucker up and suck the old spaghet in, but wiping the sauce off your face afterward would be tedious....

Jenise wrote:Scott--same thing I told Robin, you have to pick ONE.

ARRRRGGGGggghhhhhh......


just


can't


do


it!


Linguini and I'll eat the chunky bits with my hands!!!

Jenise wrote:

Bill Spohn wrote:

Jenise wrote:...to live with for the rest of your life, what would it be?

Orzo - I could continue to enjoy it when I no longer had teeth.....(ya gotta plan AHEAD!)

Hey, I can do that with my rigatoni--just break it into small bits. Or overcook it.

Alex--great answer.

Robin--there you go, finally. And yes, I'm cruel. Bwa-ha-ha!

Scott--same thing I told Robin, you have to pick ONE.

All--I'm kind of surprised no one's named Farfalle. It would be my second choice behind rigatoni.

Ahem!:

Farfalle is good.

No question--spaghettini. But most of the pasta dishes I prepare are Chinese.

-Paul W.

Arrrrggghhhhh!!!! I went nuts trying to answer this the first time around and never really could do it. So I'll answer for my family instead. If I absolutely had to pick just one, I'd probably choose elbow macaroni for Jannie's sake. It will go with meat sauces in a pinch, it's absolutely perfect for macaroni and cheese, and it's the Italian-American classic for most pasta salads. But I'd be cursing under my breath for the rest of my life.

For me it would be Penne or something similar. I find it more versatile to my cooking preferences.

home made taglierini

It would have to be garganelli or bucatini -- gads, they're both so different. Okay......if forced to choose......buca...nelli...hee hee.
cheers, Bonnie

Very funny, Bonnie.

Lots of votes for Bucatini here. In fact it might have been the most-mentioned, which surprises me. It's not a noodle I've ever had away from home, not in restaurants or other people's houses, and I just don't have any impression of it being so popular. Are your experiences different?

It is possible to buy bucatini here in Eastern Holland, but it is only in the Costco kind of place (it is more oriented to restaurants than Costco), not in the regular grocery stores. And over the past year, garganelli, which used to also be available has completely disappeared. So, no, I'd have to say that the only folks who have experience with these here where I live are folks who come to eat at our house,,,, hee hee. You just don't hardly see either type of pasta, though perhaps in upscale Italian restos in Amsterdam it's different. I happened on these pastas through recipes, such as Marcella Hazan and others, then seeking the pastas out in Italy.... where they are readily available in most grocery stores. Hope all is well in lovely Washington!
cheers, Bonnie

Jenise:

It's a little unusual that you're not more conversant with bucatini. Funny, but I would have expected a savvy world-traveller sophisticate like you to have encountered it many times.

It's a good pasta for those who like the meatier, chewier types. The best bucatini I ever had was in a small trattoria where they made bucatini dredged in a sauce of olive oil, herbs, sage, home-made bread crumbs ground real fine, garlic, and some excellent tiny hot peppers.

Holds a good thick tomato-based sauce as well. And you can really use it in any recipe that calls for spaghetti. But I would stick with the meaty, thick tomato sauces for it.

Jenise wrote:Lots of votes for Bucatini here. In fact it might have been the most-mentioned, which surprises me. It's not a noodle I've ever had away from home, not in restaurants or other people's houses, and I just don't have any impression of it being so popular. Are your experiences different?

Adding to what Hoke said, Jenise, bucatini is the traditional pasta for one of the great Italian classics, all'amatriciana. It's Abruzzese, from the village of Amatrice, but is very popular in Rome (not all that far from Abruzzo) and, of course wherever Italian food is loved.

I actually thought of bucatini myself, but figured - given the horrifying requirement that we choose only one - decided that regular-guage spaghetti would be a possible, albeit imperfect substitute. Indeed, that's one of the reasons I ultimately voted for spaghetti.

For ages pasta was pasta for me - you could have given me any sensible shape and I'd have been happy. It's been good to learn over the years how the shapes & thicknesses work better with some food than others. I guess I could go back, but don't want to!

Favourite pasta of the moment is Tagliardi (at least I think that's the name), paper thin rectangles of pasta which cook (literally) in seconds and have a very soft texture. They'd be ideal for mini lasagne I guess, but not done anything like that with them. Wish I knew exactly where I bought them from

regards

Ian

Stuart Yaniger wrote:Remember the kids' game of, "What would you wish for if you could have only one wish?" The smart-ass answer was, "I'd wish for ten more wishes." I'll be the smartass here and say that I'd pick pasta sheets. That way, I could cut any shape I need.

Hah!

Only if the topology is simply connnected. You couldn't cut a tube.

My answer is to not play by the rules. I would keep eating every kind of pasta imaginable.

The nice thing about fresh pasta is that you don't have to follow the strict laws of topology. Sheets can be rolled and stuck together as tubes. Holes can be cut. It's a marvelous material, one that we should investigate for the space program.

I received an internet today. It was from Mark Foley. I don't understand some of those abbreviations.

Stuart Yaniger wrote:I received an internet today. It was from Mark Foley. I don't understand some of those abbreviations.

GOP = Greasy Old Pervert