Practical, Affordable, Satisfying, Tasty, Always Use this thread to post your pasta dishes and discuss pasta
>>21906720spaghetti, penne and tagliatelle cover every single possible use case.any other kind of pasta is a straight downgrade
>>21906722objectively wrong but okay
>>21906722>Use caseJust eat the protein pills already, saddo
>>21906720I love pasta but it makes me super tired after from the carb crash :(
>>21906762Lol
>>21906762>carb crashno such thing
How feasible is it to make your own pasta dough and to just make orechiette or tagliatelle on a regular basis? Is it cost effective including the time it takes? Does the reduced cooking time help?Is it it better than dry pasta? Is the middleway to buy fresh pasta in the store and how do I know that is good quality?
>>21907101if you are asking this, you were never meant to do it, just give up and eat your slop.
>>21907105Thank you, very helpful.
no worries, remember the answer next time you start asking a million minute questions like a retardo again instead of you know, actually doing it and learning in the process.
I love posta so much guys
the worst pasta is the types that resist getting on your fork like farfalle, penne, fusilli, rigatoni, conchigliebest pasta is spaghetti, tortellini & gnocchi.
>>21907101I mill my own flours, including potato flour for gnochi, and make all pastas from scratch. All sourced from true organic farms (mostly Amish).Once you get in rhythym, it's not apprciably more trouble.t. 20 years of this not including extruded pastas, which is about 7 years
>>21907194LOLYou don't know how to use a fork. All the pastas you listed are eminently forkable.
pasta tastes bad unless it's a wagon wheel
making a chicken fett for dinner because im too lazy to cook something technical today
>>21907308pic?
>>21906720pasta makes you fat and bald like the pic in op
>>21906720me mum's laz. simple as.
‘bonara for me the best drunk sloppa
>>21908393for me it's 'lio e 'lio
>>21906720Ricardo Lopez liked puskettees?
anyone have good pasta salad recipei want to make something for work that i don't have to microwave
>>21908457yes
>>21907308>chicken feeti tried them for the first time last week and it was genuinely one of the most disgusting things i've ever eaten, and i eat my own boogers
>>21908472it's because they walk where they poop but don't wash their feet so they are full of poop, i think
>The hero we never knew we neededReceived my chinky 'telli 'chine today.Shit slaps.
>>21908596Now I am become death, destroyer of worlds.
You know what I'm saying it. I don't like al dente pasta. I boil my spaghetti for 20 minutes.
Penne, Alfredo, Bratwurst, Brussels, Shrooms & Fresh Garlic.a quick but high satisfaction dinner.
>>21908464Douchebag>>21908457It's honestly so easy anon, this is a fine base: https://tastesbetterfromscratch.com/italian-pasta-salad/Adjust to your liking. I fucking hate olives and do not include them.Other come meat salads can be good though, I used to leave a pyrex full of tuna, chicken, or egg salad in the work fridge and a loaf bread in the cabinet to just make the sandwiches at work.
One of my favorite fixins
>>21908883
>>21908890Why canned chicken?
>>21908899Everything in the pic was free from the local food bank
can i ask for some tips on marinara sauce? if im making a ragu or something (i.e. meat sauce) then it tastes perfect as cooking it with the meat mellows it outif i try to do marinara sauce in the same way on its own then it has a very intense tomato flavor, it seems over the top and doesnt taste great, not sure about ways to make it nicer
>>21908913gd. i wish my eldery mother basically in poverty wasnt too proud to actually go to food banks. the food there is so completely legit. boomers are hopeless
>>21909273add a bit of sugar and a tiny bit of red wine vinegar. food chemistry is weird and i didnt understand it for decades
>>21909334i do use red wine vinegar already but havent tried sugar
>>21909336also, are you making the sauce scratch? are you using whole tomatoes? you should remove the skins from tomatoes when making sauce. they can taste far too tomatoey and at the same time resist breaking down completely, which complicates most sauce presentations. There are a couple tomato sauce styles that specifically incorporate tomatoes with their skins, but they're usually cherry tomatoes, and not as powerful and acidic as a result.
>>21909339i usually use canned or passata so I think its no skin, maybe i should try with fresh ones instead
>>21909345addu tomatu paste-u baka-san
>>21909345Passata is basically already perfectly balanced sauce for pizza. If you're using it for pasta and don't like it, maybe you're used to nontraditional tomato sauces which is completely fine. Things to add are kinda limited though, culturally there are some variations, but you can try:evaporated milk,sweetened condensed milkherbs (oregano, basil, thyme)olive oilsugar (already mentioned in earlier post)otherwise, simmering with meat and letting the flavor change over time is a good option if you don't mind blasting away the fresh tomato flavor altogether (a long simmered tomato sauce wont have any fresh tasting tomato flavor by the end of it, so what you could do is reserve like 1/4 of the sauce, cook down 3/4s of it for a day, and then add back the 1/4 'raw' sauce at the end to balance the flavor)
>>21907181We're the same fr fr
>>21906762You just haven't eaten enough.
homeade nyochhi
>>21911472What sauce? I was thinking of making some for tonight but haven't settled on the sauce yet.
>>21911496dried basil, lemon, cream, parm
>>21911512>no cream or parm in fridgefuggg :-DDD
>>21911472D'patat?
Do you eat pasta with your cheese?
How the hell do you get your Cacio e Pepe creamy and not stringy without doing the cornstarch slurry hack that takes up more time and dishes?
>>21913108not answering with such a pic
>>21906720spaghetti has been a staple my whole life and will remain so until I die
>>21906720spaghetti is for poors.
>>21913108you all you need is pasta water and pecorino romanoalternatively:it's stringy because it's fucking spaghetti
>>21913253You forgot pepper
>>21906762usually dinner comes before bedtime, so that's ideal
>>21913514i meant for the sauce emulsionbut yea you're right, otherwise it would be called "cacio senza pepe", i guess
>>21913526Should it be called cacio e peppe senza pesto?
>>21913533No, call it macaroni with gravy
>>21913535
this is technically pasta
>>21913551why the alzheimer’s tray?
>>21914320I forgot
>>21908520the unclean marinade
I used radiatori in a tomato based sauce today and it didn't go over well texturally with my guests. But my wife and I liked it. What's your opinion?
>>21914978>it didn't go over well texturally with my guestselabor8
>>21914996They weren't used to the shape and it gave them an unpleasant time?
>>21914978Take a cooking class or two.
>>21916036ten even, cant hurt for surelearning to cook before entertaining is usually the way
Take 2 or 3 strips of bacon, slice em up as thin and small as possible, fry em in a pan and toss your cooked noodles in. Whew. It has changed my life.
>>21916318surely you can do better than thatfry some mushroom wish it, add some thyme/sage, put a bit of cream or chicken stock in after frying them to make a bit of a sauce
>>21916330also bit of white wine to deglaze before the cream/stock
>>21916330>a bit of a sauceWho says I'm eating noodles without sauce? Putting them in bacon grease is just a different way of buttering my pasta before they go in spaghetti sauce. Also, mushrooms + a gay creamy sauce makes me want to pic related
>pasta
>>21908655My mother is like this. When I make pasta for her it is basically in the first stages of dissolving and she says it is perfect.
>>21916578For every type of pasta?
>>21906720I like a good, spicy, garlicky putanesca. I make mine intense, lots of capers, anchovies, garlic and peppers. It'll make you fuck like a randy goat
>>21906720Radiatori is the best pasta shape. There can't be any debate about this.
I made spaghetti and meatballs today. I used Trader Joe’s sauce, Trader Joe’s cocktail meatballs, and Trader Joe’s pasta. Everybody loved it, especially my wife’s boyfriend
Love me some rigatoni al ragù bianco.
>>21908430who? what?
>>21909273>quality evoo(be generous)>garlic or onions on low heat(be generous)>san marzano tomatoes>basil(must be fresh) add a tiny bit early on, the rest when its done>cook for 30 min minimumalso you need to do some heavy salting throughout and a fair amount of black pepper
>>21913108turn off the heat before you add the cheese sauce anon
from my notes - Preheat oven ~250C at broiler setting- In wide baking tray: 90g halved green olives +3 chopped scallions' whites +1 minced garlic clove +200g shrimp seasoned w/ provence herbs +0.125tsp sugar +0.25tsp salt +0.125tsp chili flakes +generous pepper +2tsp anchovy sauce +2tbsp white wine +2tbsp olive oil (coat well), stir, rest 5m- Have ready: olive oil, 1tsp butter, 3 chopped scallions' greens +1tbsp chopped parsley, 1tbsp lemon juice- boil 150g dry spaghetti integrali, don't rinse, keep water- tray in oven upper third 2m- stir, 2m more- outside, add pasta, +75ml pasta water +1tsp butter +0.5tbsp olive oil +scallion g. & parsley +1tbsp lemon juice, adjust salt & pepper
>>21919376>olivesstopped reading right there
>>21919376saving this one>spaghetti integralisounds like it could be a technical term in italian law making
>>21913095yes
Mixed some chilli and crispy pan fried chorizo slices to my tomato base pasta sauce tonight and it made me cumWhat else can I add to it?
>>21920617what pasta did you use?
>>21921605Just some shell pasta
>>21921716conchiglioni? what brand?
>>21918162basato
