/ck/ - Food & Cooking

[Anonymous No.5711493]

>having linquini with a red sauce

My roommate just did this. He just poured regular old garilcy as red sauce on his linguini. It looked absolutely fucking revolting.

What is wrong with people?

[Anonymous No.5711507]

>>5711493
>underageb& autism: the post

[Anonymous No.5711518]

>>5711493

I like to make macaroni and cheese with spaghetti noodles. Come at me bro.

[Anonymous No.5711522]

I eat linguine with red sauce, deal with it.

[Anonymous No.5711531]

>>5711518
Why wouldn't you just use shell noodles, the end all perfect noodle for literally any sauce?

[Anonymous No.5711534]

>>5711493
What exactly is wrong with eating linquini with a red sauce?

Pasta type doesn't really matter unless your a snob.

[Anonymous No.5711539]

>>5711493
1/10

[Anonymous No.5711540]

>>5711518
I make mac and cheese with spaghetti noodles, with linguini noodles, with angel hair noodles, with fettucini noodles, with shells, with conchiglie, with gigli, with gemeli, with spirali, with rotelle even with penne

And then I have red sauce on any of these, sometimes even a mix of them!

And then? AND THEN? I have white sauce with all of them! And pesto! I'm a mad man, someone stop me!

[Anonymous No.5711545]

>>5711531

Excuse me but that's objectively wrong.

[Anonymous No.5711567]

>>5711534
*you're

[Anonymous No.5711575]

>>5711545
Penne's elongated shape makes it sloppy and likely to make a mess but [spoiler]it's pretty good too I just enjoy shells more

[Anonymous No.5711583]

>>5711493
wut


go to italy m8 everyone does it.....

[Anonymous No.5711588]

>>5711545

eating these with alfredo right now

however he is right, shells are GOAT

[Anonymous No.5711594]

>>5711545
Penne is an absolute failure of pasta, it's a disgrace to the world of wheat that it became as popular as it is. It doesn't slide into the fork like spaghetti or ritagoni because it's too round, it can't be spooned up because it's too long, it can't be hooked like shells unless you angle around to the holes. It refuses to be taken in groups like any decent pasta should, sauce just falls off it, and anything inside it is an unpleasant shock because unlike shells you don't see it coming.

Why does penne exist?

[Anonymous No.5711598]

>>5711594

are you fucking stupid? stab it.

[Anonymous No.5711607]

>>5711598
It deflects the fork! It fights the fork! I shouldn't have to duel my dinner!

[Anonymous No.5711608]

>>5711594
>>5711607
4/10 you're a fucking idiot and your opinions are trash

[Anonymous No.5711614]

>>5711594
ITs my favorite pasta ... the mouth feel and flavor with sauce is excellent.,.. i mean some low level plebs cant even eat pasta with a fork but damn...

[Anonymous No.5711616]

>>5711545

I like to drill holes in them and make a tiny flute to play while I wait for it to cook.

[Anonymous No.5711619]

>>5711493
red sauce on linguini is like the same as with spaghetti, just different consistency, I fail to get it.

Then again I've always seemed to care less than others about consistency of food.

[Anonymous No.5711622]

The GOAT right here

[Anonymous No.5711625]

Undisputed champion of pastas right here

[Anonymous No.5711632]

>>5711598
>>5711608
>>5711614
Fusilli is better than penne. FACT.

[Anonymous No.5711635]

>>5711622
seriously good for nothing except maybe pasta salads

[Anonymous No.5711640]

>>5711635

I dunno I like it when paired up with sausage based pasta dishes.

[Anonymous No.5711666]

>>5711622
>>5711632
literally the two most worthless pastas

[Anonymous No.5711672]

it's unfair to say GOAT because this is in a class of its own but baby let's be honest

[Anonymous No.5711679]

Gemelli master race.

[Anonymous No.5711722]

>>5711493
>red sauce
because tomato doesn't exist where you are?

[Anonymous No.5711753]

>implying pasta isn't a bastardized ripoff of glorious lo mein anyway

dowhutchalike

[Anonymous No.5712556]

>2014
>using anything but activated pasta
>ishygddt

[Anonymous No.5712557]

>>5712556
You activate your's with Dihydrogen Monoxide I hope?

[Anonymous No.5712597]

>>5712557
I'm not culturing vegetables, I'm activating pasta, pleb.

[Anonymous No.5712694]

>God Tier
Tagliatelle
Papardelle
Rigatoni/Tortiglioni
Campanelle

>High Tier
Bucatini
Linguine
Angel hair

>Meh Tier
Fussili
Conchiglie

>Low Tier
Farfalle
Penne
Spaghetti
"macaroni"

[Anonymous No.5712811]

>>5711622
This might be my favourite pasta shell, although I always end up buying rigatoni or fusilli instead. Fuck it, I love all pasta shapes.

[Anonymous No.5712835]

>>5711622
This is the worse pasta shape i ever had the misfortune of using. When the outside parts of the bowtie are al dente the inside is still crunchy. If i cook it until the inside is al dente the outside is mushy. What a worthless shape especially for pasta salads.

[Anonymous No.5712839]

>>5712694
>Spaghetti low tier
I agree. It does not hold sauce as well as flatter shapes like fettucine and linguine. Or even thin spaghetti or angel hair. I only use spaghetti for oil based sauces sometimes.

[Anonymous No.5712854]

>>5712694

boxed penne is the absolute patrician tier when you work in a restaurant. its the only noodle outside of rigatoni(which is too big) that you can quickly eat while still prepping, even shit like orrichete or however you spell that wop shit is too annoying to eat with 1 hand.

[Anonymous No.5713014]

>>5711493
stop liking what I don't like

[Anonymous No.5713058]

I'd like to start off by saying mafalda and strozzapreti are two of the greatest shapes.

And then say OP is a faggot for giving a shit what color sauce was paired with what pasta. It's about consistency you dumb fuck.