Poll: Do different cuts of pasta/spaghetti/macaroni/whatever taste differently to you
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View poll results: Do different cuts of pasta/spaghetti/macaroni/whatever taste differently to you
Yes
35 76%
No
11 24%
Voters: 46.
#1
Does anyone else here find that different cuts of pasta/macaroni/spaghetti/whatever taste differently? If you do, which cut of pasta is your favourite?

Mine would have to be this kind



My least favourite cut would have to be

ggg1 ggg3

.
#2
regular spaghetti is probably my favorite. linguine's up there too.

not a huge fan of bow-ties. little shits never wanna stay on the fork.
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#3
Ai like all of them, they taste slightly different though not much
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#5
They all seem to taste slightly different, which doesn't matter when you slather on some bitchin' sauce.
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#6
The shells man

the shells

fill 'em with cheese or sauce and you're good to go.
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#8
The lack of proper names in the OP sickens me as a pasta restaurant employee

Quote by Johnny_Ibanez
Tubular pasta holds too much water and makes for a watery sauce.

Thus ends my culinary education.


No, you're just not draining it well enough.

Edit: To contribute, I guess I'm a pretty big fan of cavatappi. It holds sauce and cheese exceptionally well and is pretty unique.

I also really like whole grain linguine.
Last edited by Rockford_rocks at Sep 9, 2013,
#9
Quote by StopReadingThis
The shells man

the shells

fill 'em with cheese or sauce and you're good to go.


You got me ****ed up, the shells are the worst ones. And the bow ties, those are a pain in the ass to eat.
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Last edited by Jostry at Sep 9, 2013,
#10
It's not the pasta that tastes different it's the amount of sauce it's holding.

That's why there are so many different shapes of pasta, the Italians designed each for a different kind of purpose/difference sauces
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#12
Fetucinne and pasta Penne are my favorite, spaghetti is my least favorite. I like pasta Penne the most because when you bite it and it's filled with incredible Alfredo sauce... OH GOD I"M HUNGRY NAO!
#13
Quote by Rockford_rocks
The lack of proper names in the OP sickens me as a pasta restaurant employee.
Sry sir
ggg1 ggg3

.
#15
I'm easting pasta right now, jus saying
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#17
mom's spaghetti is the best, I think
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#18
**** you TS, mostacolli is where it's at.

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#19
It all depends on what sauce and meat you are eating with them
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#20
^^ that depends indeed on sauce.


Make sauce but more watery then usual.

- put sauce with raw penne in oven for 15-20 min.

(best is a tomato based sauced with fresh basil, Garlic, bit of Cayenne pepper, freshly ground black pepper, SEA salt, (old for taste) challots.

- Take out put mozzarella and/or other cheese (gran padano or other old cheese to go with) on top with some hints of pesto.

Enjoy.

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#21
The texture makes for a different sensation, but it doesn't actually taste different (except if they've used different recipes ofcourse).
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#22
Quote by snipelfritz
**** you TS, mostacolli is where it's at.
So that's what its called
ggg1 ggg3

.
#24
Cut doesn't matter, it's the sauce.
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#25
Quote by guitarxo
Gnocchi

it's so good at a restaurant, but i can't make it for shit. always overcook it.
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#28
I like fresh pasta it tastes so good.

I also like the whole grain pasta but I like spaghetti the most then fettuccine. But it depends what I make. Like, I like the shells or angel hair pasta when I make Fideo.
#29
Quote by Johnny_Ibanez
Tubular pasta holds too much water and makes for a watery sauce.

Thus ends my culinary education.


You are draining it before you add the sauce, right?...
...Stapling helium to penguins since 1949.
#30
Quote by Andrea55
I like fresh pasta it tastes so good.

I also like the whole grain pasta but I like spaghetti the most then fettuccine. But it depends what I make. Like, I like the shells or angel hair pasta when I make Fideo.

had to look that up. sounds delicious. i love spicy pasta dishes.

i love angel hair too, but it's a bitch to cook on my electric stove. i have to drain it like 5 minutes before it's even close to done or it turns to mush.
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#33
Quote by jakesmellspoo
it's so good at a restaurant, but i can't make it for shit. always overcook it.

Yeah, I can't make it either My mom can though I need to learn from her
cat
#34
Fettucini is probably my favorite. TS, how can you hate on penne?
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#36
Different pastas hold sauces and food differently - the spirals (fusilli) for example, are good at retaining thicker sauces as it collects in the twisting exterior; Penne (the 'tubes') isn't so good for holding sauce, so is better for drier dishes; Conchiglie (the shells) are good to put in runnier sauces, or in soups like Minestrone etc.

I'm not so keen on regular spaghetti, as it is more awkward to eat, but it does cook quicker than most pasta
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