14 Jan 11
Originally posted by scacchipazzoI'm with you on 2 and 5. I prefer thick pasta shapes.
Since the pasta thread appears to have been highjacked with arguments over which language is harder decided to start a new thread.
1. Orecchiette
2. Farfalle
3. Spaghetti
4. Linguini
5. Mafalda
I had some last night!
14 Jan 11
1 edit
Originally posted by SunburntHow do you cook your mafalda? I think mafalda goes very well with creamy sauces rather than tomato based ones. Mafalda is especially well suited for Carbonara.
I'm with you on 2 and 5. I prefer thick pasta shapes.
I had some last night!
Mafalda is bittersweet since it was named for Princess Mafalda of Savoy, killed at a death camp during WWII as revenge for VEIII siding with the allies in the end.
14 Jan 11
Originally posted by scacchipazzoI have never cooked mafalda...but I like the background story.
How do you cook your mafalda? I think mafalda goes very well with creamy sauces rather than tomato based ones. Mafalda is especially well suited for Carbonara.
Mafalda is bittersweet since it was named for Princess Mafalda of Savoy, killed at a death camp during WWII as revenge for VEIII siding with the allies in the end.
If only pasta made you skinny.
14 Jan 11
Originally posted by SunburntPasta can't make you skinny, but you decrease it's glycemic index considerably by cooking it al dente at all times. Also, spending a little more money and getting real durum semolina pasta makes it healthier. De Cecco is my favorite brand, but Barilla makes decent pasta as well. You see very few obese people in Italy because they are well steeped in the food combos that decrease a food's fattening qualities and cook everything fresh, eat lots of vegetables and lots of protein. Italian diets are not carbo-heavy like ours. We are a meat, bread and potato nation with emphasis on the latter two!
I have never cooked mafalda...but I like the background story.
If only pasta made you skinny.
14 Jan 11
Originally posted by scacchipazzoAh, thanks very much, I use Barilla but will try De Cecco, but I must eat pasta sparingly. I had a delicious meal last night of braciole (and will be lunch today).
Pasta can't make you skinny, but you decrease it's glycemic index considerably by cooking it al dente at all times. Also, spending a little more money and getting real durum semolina pasta makes it healthier. De Cecco is my favorite brand, but Barilla makes decent pasta as well. You see very few obese people in Italy because they are well steeped in the ...[text shortened]... arbo-heavy like ours. We are a meat, bread and potato nation with emphasis on the latter two!
Do you approve of Giada? I love her show.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/braciole-recipe/index.html
14 Jan 11
Originally posted by SunburntGiada is pretty wonderful and easy on the eye to boot. She knows her Italian cooking really well although IMHO she tends to make certain dishes needlessly fatter by adding heavy cream to some recipes. Her Carbonara, for example, is a coronary waiting to happen. Carbonara, which is raw eggs whipped then cooked into boiling hot pasta then pancetta added needs no additional calories by using heavy cream. Delicious for sure. I tried it her way once, suffered palpitations for days and had nightmares about quadruple bypass surgery!
Ah, thanks very much, I use Barilla but will try De Cecco, but I must eat pasta sparingly. I had a delicious meal last night of braciole (and will be lunch today).
Do you approve of Giada? I love her show.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/braciole-recipe/index.html
Another way is to decrease the amount of pasta and explore the many wonderful non-pasta Italian dishes such as braseola on a leaf of arugula, drizzled with extravirgin and topped with a thin slice of pecorino Romano. Pure heaven! Have you ever had a cheese called burreto? Boy those people eat well!
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14 Jan 11
Originally posted by scacchipazzoFarfalle, linguini (with pesto!) and penne.
Since the pasta thread appears to have been highjacked with arguments over which language is harder decided to start a new thread.
1. Orecchiette
2. Farfalle
3. Spaghetti
4. Linguini
5. Mafalda
Richard
14 Jan 11
Originally posted by ChessPraxisPasta all aglio et olio would suit you just fine then, except topping it with a nice pecorino romano or grana padano is a must!
I don't eat meat, and very little dairy, so any kind of tomato sauce works for me. I grow tomatoes, then peel and can them. I do miss Alfredo sauce a great deal, I might go off my diet now that I am thinking about it.