15 Jan 11
Originally posted by Very RustyDifferent shapes absorb sauces differently. Different shapes work for different recipes, hence a broad tagliatele evolved into lasagna. Since it is impossible to stuff spaghetti tortellini came into being, and ravioli, canneloni, shells, etc. Smaller pastas like ditalini work with soups where larger pastas would not. Pastas heavy on cheese are better made with zitti than long shapes. Orechiette is fantastic with creamy sauces. Papardelle works with heavy meaty sauces like ragu. Even Mac and cheese would be wird with a long pasta, but wonderful with elbows, shells, farfalle, etc.
To me their all the same!
15 Jan 11
Originally posted by scacchipazzoLet me try again.
Different shapes absorb sauces differently. Different shapes work for different recipes, hence a broad tagliatele evolved into lasagna. Since it is impossible to stuff spaghetti tortellini came into being, and ravioli, canneloni, shells, etc. Smaller pastas like ditalini work with soups where larger pastas would not. Pastas heavy on cheese are better ma ...[text shortened]... ac and cheese would be wird with a long pasta, but wonderful with elbows, shells, farfalle, etc.
They all taste the same~!
15 Jan 11
Originally posted by jbacaHere' s a decent recipe: http://allrecipes.com//Recipe/bolognese-sauce/Detail.aspx
orichete I know its misspelled--- does anyone have a good bolognese recipe
I would advice not to use orechiette with this recipe, but instead any long pasta like linguini, spaghetti, fetuccini.
15 Jan 11
Originally posted by Very RustyI dare you to make lasagna with bucatini! Of course it depends on the sauce. Ravioli are incomparable and cannot be subsitituted for in a recipe calling for ravioli. Can't make a pasta salad with lasagna, but fusilli and similarly shaped pastas work. Try stuffing a pepper with spaghetti instead of orzo. Good luck! Although pasta is pasta, made the same from the same grain shapes influence absorbency, texture, stuffability, bakeability and so on. Additionally regional differences account for the varying shapes available.
Well maybe not,depending what you put in with them I guess.
15 Jan 11
Originally posted by scacchipazzoOk, you win! 😉
I dare you to make lasagna with bucatini! Of course it depends on the sauce. Ravioli are incomparable and cannot be subsitituted for in a recipe calling for ravioli. Can't make a pasta salad with lasagna, but fusilli and similarly shaped pastas work. Try stuffing a pepper with spaghetti instead of orzo. Good luck! Although pasta is pasta, made the same ...[text shortened]... eability and so on. Additionally regional differences account for the varying shapes available.
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15 Jan 11
Originally posted by scacchipazzoGarlic? Basil? Harumph. Never. Origano, not original, but ok. A touch of cinnamon and clove adds flavour - they're not original either, but they definitely work. The mushrooms can, to good effect, be replaced with chopped chicken liver, or left out altogether if your beef is good. But the worst thing about that recipe: an hour of cooking. One hour? Make that two at the very least. If three, so much the better.
Here' s a decent recipe: http://allrecipes.com//Recipe/bolognese-sauce/Detail.aspx
I would advice not to use orechiette with this recipe, but instead any long pasta like linguini, spaghetti, fetuccini.
And no, ragù alla Bolognese does not go with spaghetti. Tagliatelle or fettucine, yes. Spaghetti, no. Except in England, where the sauce is made with 4 parts tomato ketchup and 1 part fatty beef mince and the result is called Spagg Ball.
Richard
15 Jan 11
Originally posted by Shallow BlueMarinara has nothing to do with shellfish! PLain old tomato sauce. Pesto works well with shrimp. Pesto combined with tomato sauce is heaven!
Pesto with shellfish? What an odd combination. No, I never tried it, but... well, it just sounds weird.
Richard
15 Jan 11
Originally posted by Shallow BlueSpagg ball sounds awful indeed. Ketchup? Yikes! No way ketchup touches any sauce of mine or any shape of pasta! Gross!
Garlic? Basil? Harumph. Never. Origano, not original, but ok. A touch of cinnamon and clove adds flavour - they're not original either, but they definitely work. The mushrooms can, to good effect, be replaced with chopped chicken liver, or left out altogether if your beef is good. But the worst thing about that recipe: an hour of cooking. One hou ...[text shortened]... arts tomato ketchup and 1 part fatty beef mince and the result is called Spagg Ball.
Richard