/ck/ - Food & Cooking

>>18979181
When you are poor and have to eat spaghetti and nothing else all your life you have to make it a bit more interesting with more variation. It's poor mans cope for not having many different ingredients.

>>18979181
So your autistic child can scream and shout when they get anything except for shells

>>18979181
Before unification of Italy there were like 20 regions with different dialects of Italian, different cultures and cuisines, and pasta shapes.
Modern Italian cuisine is s mixture of that.

>>18979181
for me, it's the pappardelle

>NO MOM I SAID I WANTED PENNE NOT ZITI
>MAMA MIA

>>18979181
different textures and sauce-retaining abilities

>radiatori
Bullshit.

>>18979252
so there is a discernible difference between ziti, penne and rigatoni in sauce carrying ability

>>18979194
>italy
>not many ingredients

>>18979352
nah not really with those types they're pretty much the same

>>18979366
OMG HOW FUCKING COOL ARE YOU

>>18979366
Watch out guys, this cunt has a box of Barilla

Farfalle is the shittiest pasta.

>>18979364
not in the past no. commoners couldn't afford

>>18979352
well yes. ziti is lisce (smooth) whereas penne isn't. rigatoni is larger so has a larger surface area and has deeper ridges than penne and thusly will retain more sauce than the other two. in terms of sauce retention potential, rigatoni > penne > ziti

>>18979443
lisce pastas such as ziti are more typically used for cheese-heavy dishes or thick, creamy dishes such as alfredo or the ever popular baked ziti as the smooth texture contrasts more appropriately with the cheese or cream sauce
at the end of the day the differences are very minute and don't really matter unless you're min-maxing your dishes. just pick your favorite shape really

>>18979181
Because regionalism. Same reason there are like 60 different dumpling shapes and names. Call the whatever the fuck you want, it's a stupid dumpling.

>>18979181
>All these pastas with fancy Italian names that describe them
>Shell
Just, why?

>>18979366
Kek

>>18979181
I like the wheels

>>18979181
>Best Tier
Spaghetti
>Great Tier
Acini di pepe
Linguine
>Good Tier
Rotini
Angel Hair
Tagaliatelle
Fettuccine
Ziti
Orzo
Penne
>Meh Tier
Elbows
Lasagne
Rigatoni
Tortellini
Orecchiette
>Gay Tier
Campanelle
Gemelli
Fusilli
Riccioli
Cavatappi
Farfalle
Pappardelle
>Stupid Tier
Manicotti
Ravioli
Rotelle
Radiatori
Shell
Rocchetti

>>18979993
conchiglie is too difficult for dum dums who can't even spell aluminium.

>>18979993

>>18979181
What's the difference between tagliatelle, fetuccine and linguine? All my life I have always called that type of pasta tagliatelle.

roccheti looks kinda fun :^)

>>18979366
Did he pack a dry noodle at the end to use as a filter

>>18980033
>italian detected
How did they know

>>18980031
Living in your head rent-free

>>18979181

Because diversity unironically is our strength

>>18979181
Missing two of the best ones

Fuck your list

>>18979410

True generally, but nothing beats the texture of bow-tie pasta in cold pasta salad, they are even slightly better than fusilli in this dish

For everything else they are terrible, also impossible to scoop up and portion out

>>18979181
Missing three of the best ones

Fail

>>18980100
That is the joke.

>>18979181
>hey those fggots in that gay little city over there make their noodles look like dicks, fuck that we are going to make our noodle look like little wheels that way everyone will know our noodles are the best

>>18980266
it really do be like that lmaoooo fr

>>18980121
Because when you talk at your monitor you move your hands too much

do not forget the fagottini.

>>18979181
>Acini di pepe
Dumb frogposter

>>18980025
>no trofie
Is that an exclusively dry pasta list?

>>18979428
Nigga, commoners /grew their own food/ and traded with each other for what they didn't, you absolute fucking retard.
Why the fuck do you think Italy has the tradition of "the cuisine of the poor" (IE la cucina povera)?

>>18979181
variety is the spice of life

>>18979181
radiatori isn't real

>>18979364
That's right.

>>18980607
is this bait?
pre-industrialized cottage farming = everyone constantly hungry.

>>18980025
I’m glad you invalidated yourself at the start of the list so I didn’t have to read the whole thing.

Spaghetti, fettucine, elbows, fusilli, shell and penne are the best.

When I was younger, I'd just boil a plate full of that shit, drop a piece of butter in there to melt and eat it, adding ketchup once there's 1/3rd left.

Nowadays, I eat pasta maybe once or twice a month, it just makes you feel all bloated and awful.
Getting older, carbs just fucking wreck your body.

>>18980033
conchiglia

>>18979181
Manicotti, tortellini, and ravioli can be filled. Rotini and similar twists are the best for holding shape and sauces when cold. lasagna is just unironically calling the equivalent of full sheets of pasta for layering a casserole the same name as the casserole dish. spaghetti, angel hair, linguini etc. are the best for consistency, farfalle is the pasta god-king of pasta with its texture contrast so desired by actual chefs with no downsides. everything else is an inferior choice but at least the attempt was made.

>>18981131
It is, I buy it sometimes and it is really great for sauces with small bits of meat and other stuff since it sticks in all the shapes

>>18979181
Line up looks good. Hope Italy actually qualifies for the WC this time.

>>18979181
I'd like to see how some of the weirder ones are made.

What's with all the hate for farfalle?
It's one of my favorites, tell me why I'm wrong.

>>18984221
Farfalle is hated because it sincerely thrashes the entire competition and suggests a reason for other pasta to be non-existent except for the few niche cases.
If someone's a fanboi of a particular pasta because that shape gives them nostalgia for that time as a child when they had their cherry popped, which honestly is the source of most traditions of everything Italian, you might understand why this is upsetting for them.
Truly free from the cages of tradition, quality chefs, such as myself, believe in the final solution in eliminating other pasta types and embracing the farfalle master race. They always hate you for being right.

>>18979226
It's hard to tell from the shitty picture, but penne has ridges while ziti doesn't. The ridges in penne give it a greater surface area for better sauce adherence. That's why penne alla vodka is common while ziti alla vodka is not.

>>18984307
you don't get better sauce adherence. the ridges do nothing for the sauce, it's too heavy. on the other hand, your tongue can feel the difference with ridges vs. no ridges. and finally, looks are important, and penne just looks more interesting than ziti

Why ravioli snd tortellini are considered pasta? They are dumplings, completely other league.

>>18979366
Never used rotini as joint filter before.
Obvious, really.

>>18984462
>Dumplings
Are irrelevant. There are cappelletti, tortelli, tortellini, agnolotti, ravioli, ndunderi and tortelloni. Everything else is food for fashion victims.

>>18980031
>conchiglie is too difficult for dum dums who can't even spell aluminium.
The irony of this post is hilarious. It's spelled aluminum retard

>>18979364
Have you never actually followed a recipe made by an average Italian person for a dish? Spoiler: they're boring as FUCK because guess what? It's just fucking peasant food. Just pop on over to that Vincenzo's Plate asshole's (that pretty much bases his entire fucking life/career on MUH AUTHENTIC ITALIAN recipes) website or youtube page. The majority of it is like 3-4 ingredients that take like 5 minutes to make because hurrrr there's not much ingredients. Cool bro, authentic is great and all but the people who originally made the recipe were mud farmers and surprise surprise! It's like eating the food equivalent of nodding off to sleep because it's boring as fuck.

>>18986026

guidofag here. Maybe it's because we're americanized but this is exactly true. Don't get me wrong my mom is a fucking excellent cook (and my in-laws agree so it goes beyond my own bias). And guess what? literally like 3 or 4 different ingredients to make everything pop. 80% of it is olive oil (copious amounts) and garlic salt. I'm not sharing the other 20% because they'll tie me up by my feet or something idk

>>18986026
>Vincenzo's Plate asshole's (that pretty much bases his entire fucking life/career on MUH AUTHENTIC ITALIAN recipes)

Not wrong but his roast of Gordon Ramsay's horrible pasta dish was funny as fuck

>>18984268
Only faggots and niggers like farfalle

>>18984702
Both are acceptable spellings, you mongoloid.

>>18986026
Uncultured burger spotted. The whole philosophy behind Italian cuisine is high quality ingredients and letting them shine, hence the simplicity. I get why you'd think otherwise, but I'm sorry to inform you that the subhuman-tier chicken Alfredo you're used to get from Olive Garden is not Italian cuisine, so your opinion is effectively worthless, partly because of your troglodyte mindset but also because of your fried tastebuds from a lifetime of Kraft mac and cheese.
Don't feel bad, however. Being born into a cultural dead end isn't your fault, although being ignorant is.

>>18986204
Meds

>>18986233
this

>>18984154
>>18979181
Radiatori is an Eldritch Apastanation.

>>18986233
>subhuman-tier chicken Alfredo
You're right that chicken Alfredo is an American dish. I bet you don't know how to make it though.

You're basic knowledge of Americana is Olive Garden and not much else. That's sad. The original version of chicken Alfredo is quite good, undeniably good even. Food culture in the US is more than just the shittiest most prolific foods that you heard about or whatever and that proliferate for reasons outside of quality.

I'm just wondering... could you even post a real Alfredo pasta recipe? Be honest and don't google it.