/ck/ - Food & Cooking

[Twonk No.6058830]

Does it matter what pasta I use, for instance if I want to make a pasta with zucchini is there a specific shape of pasta that works best? What's the logic behind pasta, are there certain pastas best for certain ingredients/sauces?

[Anonymous No.6058841]

>>6058830
>are there certain pastas best for certain ingredients/sauces?

Basically this. Different pastas have different shapes so they hold sauce to varying degrees. They also have a different texture when you bite into them.

[Anonymous No.6058842]

If you didn't make your authentic «Nozze alla Maggiorana» using only handmade stamping tools hand carved of your own design from Italian cypress wood, you might as well just eat barilla with jarred ragu brand alfredo sauce dumped all over it while stomping on gay people.

[Anonymous No.6058846]

The cool shapes alter the taste.

For instance the spirals make the pasta go faster whereas the bow tie shaped ones cool your pasta.

[Anonymous No.6058848]

There are some rules according to Italian culinary lore, but no one agrees on what the rules actually are.

Some will say ridged pastas are best with proper sauces while smooth ones are best in dry-dressed dishes and so on while others will disagree and might actually say the reverse is true. Some will say small pastas are best suited for use as salads and others will consider this abomination and instead put them in soups. Some will say that filled pastas are to be served in thin soup and never with a sauce while others will serve them either in soups or in broths but never in dry-dressed dishes and a third will say they're only suited for dry-dressing.

In short: no. Do what you want.

[Anonymous No.6058852]

Rotini is the best pasta for pretty much everything use that.

[Anonymous No.6058884]

is this a serious thread? google answers your question at first hit

[Anonymous No.6058901]

>>6058842
>Italian cypress

Everyone knows Lebanese cypress is superior, stay pleb

[Anonymous No.6060085]

>>6058852

See, I think that's cavatappi.

[Anonymous No.6060091]

>>6058852
>>6060085
>not mofalda or strozzapreti

[Anonymous No.6061037]

>>6060091
>not maltagliati or paccheri

I still have wet dreams about some paccheri with cernia (grouper) I had 5 years ago

[Anonymous No.6061433]

>>6060091
strozz is god tier

[Anonymous No.6061436]

>>6061433
>>6060091
Wala!

[Anonymous No.6061499]

>>6058830
Concave ones pick up more sauce, pinched ones have more chewy bits, the large ones are for specific types of dish, but most are just a couple hundred years of people sitting around bored and fucking about with their food.