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/ck/ - Food & Cooking

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21124080 No.21124080 [Reply] [Original]

what's the point of those retardedly big pasta shapes? They never cook properly, they start to fall apart even when the inside is still undercooked.
I received a pack of pic related for Christmas and they kinda suck.

>> No.21124082

>>21124080
for bakes
i make ricot stuffed shells with those

>> No.21124117

>>21124082
paccheri are basically the same, and they're usually prepared like normal pasta (not stuffed and baked in a casserole).
I don't think pasta should be that big.

>> No.21124145

>>21124080
imagine the amount of sauce in one of the shells though, when you stuff the entire thing in you'are'mouth. BASED

>> No.21124149

>>21124145
Imagine it's a congealing cream sauce with chunks of ham hock, peas, and cold half-cooked slimy tomatoes.

>> No.21124155
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21124155

>your little pussy belongs to me

>> No.21124170

>>21124149
sounds amazing

>> No.21124196
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21124196

>>21124080
that's funny OP, I got gifted pasta by the same brand for Christmas but a different shape.
yours I would probably try to stuff like first reply suggested.

>> No.21125727

They're made to get filled in sugo, either ragu or other stewed sauces, like fish caciucco. Also, you're supposed to eat them al dente.