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/ck/ - Food & Cooking

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File: 1.02 MB, 945x756, The-Pasta-Shapes-Dictionary-The-Pasta-Guide.png [View same] [iqdb] [saucenao] [google]
14724136 No.14724136 [Reply] [Original]

What is the best pasta shape and why is it farfalle?

>> No.14724144
File: 733 KB, 588x573, 1599870404914.png [View same] [iqdb] [saucenao] [google]
14724144

>>14724136
Rotini is the best so fuck you

>> No.14724146

>>14724136
If you pick anything other than angel hair you’re a culinary brainlet

>> No.14724156

How the fuck you make rotelle

>> No.14724184

>>14724136
Farfalle looks good, but it's a poor way to make pasta.

The pinched section in the center takes longer to cook than the thin "wings" on either side, so you can't get a uniform consistency throughout. Either the center is under cooked while the wings are perfect, or the center is perfect and the wings are too soft.

>> No.14724196

fuck shells
all my homies hate shells

>> No.14724377

>>14724136
Farfalle fucking sucks. This guy is right >>14724184 it literally is always impefect no matter what you do. It's terrible. Then you try to get it with the fork and it either slips off or breaks in half. Disgusting shit tier excuse for pasta.
Best pasta is definitely a fettuccine or a shell if you want stuffed. Fettucine is the best noodle and shells are the best container pasta (over all the cylindrical ones and the ones which typically ensconce sauce/meat/cheese.)

>> No.14724393

Fettuccine for hot dishes, Rotini for cold. Personal shout out for Elbows being the perfect hybrid if you had to choose only 1 type for both Hot and Cold.

>> No.14724402

>>14724136
I wish I was strapped to a chair with a Homer-in-hell-style conveyor belt feeding me an endless supply of buttered+salted campanelle for the rest of my life

>> No.14724411

Top 3 are fusili ravioli and tagliatelle in that order.

>> No.14724465

>>14724184
>>14724377
You guys might just want to learn how to cook better.

>>14724136
Various pastas are better for various uses, pointless question because it doesn't say anything about the sauce/other ingredients it is being used with.

Also stuff like ravioli and tortellini are stuffed pastas, not just a shape.

>> No.14724518
File: 73 KB, 720x540, pasta-carbonara-texas.jpg [View same] [iqdb] [saucenao] [google]
14724518

Obviously.

>> No.14724534

>>14724136
farfalle? you mean bowtie?

>> No.14724541

>>14724136
what is the difference between fetuccine linguine and taglietelle? arent they all just long flat noodles

>> No.14724545

Dinosaurs

>> No.14724629

>>14724136
For me, it's rigatoni.

>> No.14724640

radiatori cause it looks like air conditioning

>> No.14724649

>>14724640
no it is a radiator

>> No.14724652

>>14724649
yes

>> No.14724688

>>14724136
cavatappi more like cat ppi

>> No.14724698

>>14724136
>Italian and American names listed
>Capellini listed as angel hair
>Conchiglie listed as shell
Shit list but pappardelle is top tier

>> No.14724707

>>14724698
who tf knows all this crap u sound like a fag LMAO

>> No.14724727
File: 29 KB, 330x357, feelsgoodman.png [View same] [iqdb] [saucenao] [google]
14724727

>>14724136
acini di pepe

>> No.14724746

>>14724707
anyone who eats actual italian food instead of kraft you fucking mong.

>> No.14724769

Cavatappi is the best for mac and cheese.
Not sure which long pasta I like. It's subjective. Usually prefer bucatini.

>>14724156
Extruded through a die.

>> No.14724904
File: 33 KB, 517x340, esp rigatoni with extra olive oil.jpg [View same] [iqdb] [saucenao] [google]
14724904

>>14724629

>> No.14724917

>>14724629
my man

>> No.14724938

Rotini are fantastic. Penne roll and slip all over the fucking place, at least rigatoni are so fucking big they're easily stabbed.

>> No.14724961

>>14724136
i like fusilli and macaroni
penne is breddy gud too

>> No.14725050
File: 113 KB, 1280x720, brendy pardner.jpg [View same] [iqdb] [saucenao] [google]
14725050

>>14724904
>filename

>> No.14725058
File: 2.05 MB, 2160x1435, Radiatori.jpg [View same] [iqdb] [saucenao] [google]
14725058

where my radiator chads at?

>> No.14725065

>>14724136
Rotini, it has texture and fills the stomach unlike the other pasta types. Still I will eat them all regardless of type.

>> No.14725916

>>14724136
Pappardelle hands down
>>14724541
Width and texture

>> No.14725920

>>14724196
>He doesn't eat ragù-filled shells

>> No.14725944

>>14724136
It depends entirely on what you are making.

>> No.14725960

>>14724465
>You guys might just want to learn how to cook better.
You can't do much when something is inherently misshapen and promotes uneven cooking. That's why which cuts of meat you're usually told to butterfly them to even them out if one part is thicker than the rest, it doesn't have anything to do with personal skill. You couldn't have a chicken breast cook completely evenly in a pan if one part is twice as thick.

>Various pastas are better for various uses, pointless question because it doesn't say anything about the sauce/other ingredients it is being used with.
True but this is basically just asking what shape is your favorite, not which shape is objectively the best. Farfalle is objectively the worst shape though.

>> No.14725987

>>14724136
>no paccheri
FIX YOUR GUIDE

>> No.14725999

>>14725960
bruh are you retarded, farfalle isn't thicker in the center. It's not knotted like a fucking bowtie, it's literally pinched in the middle. It's the same exact consistency and thickness throughout

>> No.14726059

>>14724136
Where the fuck do you find half this shit?

>> No.14726065

>>14726059
my grocery store sells almost all of this
or did, before fat texans started stockpiling again which is why I can't get any damn sauce

>> No.14726066
File: 11 KB, 400x300, Farfalle-Pasta-shutterstock_721636930-400x300[1].jpg [View same] [iqdb] [saucenao] [google]
14726066

>>14725999
>it's literally pinched in the middle. It's the same exact consistency and thickness throughout
the layers start to merge because of the pinch which causes the uneven thickness

>> No.14726086

Fuck pasta. Peasant food

>> No.14726093
File: 470 KB, 1500x1000, cheesy-pasta-wheels-15a.jpg [View same] [iqdb] [saucenao] [google]
14726093

>>14724136
h'wagon h'weels aka rotelle are the most underrated of the pasta shapes. not bad in soups, fine plain, but the most glorious with sauce, especially a cheesy or oily sauce imho

>> No.14726096

>>14726093
Add some okra to the sauce for style

>> No.14726104

>>14724136
>why is it x?

why do you cum guzzlers talk like this?

>> No.14726112

>>14726096
ooh I like that, that would plate beautifully wouldn't it

>> No.14726119

rachette

>> No.14726123

>>14724136
I want to fuck a radiatori onahole

>> No.14726139

>>14726065
>buying sauce

Nigger just make it, you’re already doing pasta which is the most basic entry-level cooking shit. It takes like 20 minutes, you can do it.

>> No.14726145

>>14726139
I don't know what you're making that you call sauce but a good red takes a minimum of 4 hours of simmering

>> No.14726162

>>14724769
>Cavatappi is the best for mac and cheese
#1 answer

OP, I enjoy pasta per my mood and what recipe I'm making. It's all delicious, though I lean towards rigate kind of noodles that cling to sauces better.

>> No.14726165

>>14725065
>Rotini, it has texture and fills the stomach unlike the other pasta types. Still I will eat them all regardless of type.
Huh? Do you swallow your food without chewing?

>> No.14726166
File: 463 KB, 499x276, 1599269889469.gif [View same] [iqdb] [saucenao] [google]
14726166

>>14724144
fippy bippy

>> No.14726180

>>14724402
I'll do that for you.

>> No.14726254

>>14724136
>not penne
>not pretending to be smoking a cigarette
>not having it filled with ketchup and blow hard into it shooting the load into your sister's face

you're missing out

>> No.14726266
File: 35 KB, 640x427, su filindeu.jpg [View same] [iqdb] [saucenao] [google]
14726266

For me it's shells.
But what I really want to do is eat su filindeu. I hope the woman who makes it is weathering Covid ok.