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| what is your favorite pasta shape? |
| elbows |
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3% |
[ 1 ] |
| shells |
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19% |
[ 5 ] |
| spaghetti |
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7% |
[ 2 ] |
| bow-tie |
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3% |
[ 1 ] |
| ziti |
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7% |
[ 2 ] |
| linguine |
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7% |
[ 2 ] |
| fettucine |
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15% |
[ 4 ] |
| rotini |
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7% |
[ 2 ] |
| other |
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26% |
[ 7 ] |
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| Total Votes : 26 |
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Diana X2
Joined: 06 Jan 2008
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 Posted: Sat May 31, 2008 6:55 am Post subject: pasta poll |
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i know true pasta-lovers will say that there are too many variables, or "it depends on what it's with..." ie, homestyle mac and cheese, marinara, clam sauce, out of the box kraft mac and cheese, alfredo, pesto, primavera...etc... each dish has its own special corresponding shape. but to make it easier, please be completely black and white about it-- if you had to choose ONE pasta shape to have for the rest of your life, which would it be?
edit: can't believe i forgot penne. yes, should definitely be one of the options....
note: tortellini, ravioli and lasagna don't count, they're in a different category.
Last edited by Diana X2 on Sun Jun 01, 2008 6:22 am; edited 3 times in total |
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Stormy
Joined: 10 Jan 2008
Location: Here & there
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| Posted: Sat May 31, 2008 6:59 am Post subject: |
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| What's the twistie one called? |
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peppermint
Joined: 13 May 2003
Location: traversing the minefields of caddishness.
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| Posted: Sat May 31, 2008 7:18 am Post subject: |
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| I can't say I've got a favorite shape, but pasta tastes better when it's not macaroni shaped for some reason |
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flakfizer
Joined: 12 Nov 2004
Location: scaling the Cliffs of Insanity with a frayed rope.
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| Posted: Sat May 31, 2008 8:42 am Post subject: |
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| Stormy wrote: |
| What's the twistie one called? |
Not a Seinfeld fan, I guess. |
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Vancouver
Joined: 12 Dec 2006
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| Posted: Sat May 31, 2008 10:51 am Post subject: |
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| i can't choose. It's either Linguine or Cavatappi for me. Cava for casserole like dishes, and linguine for the long noodle type |
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Dances With Wolves
Joined: 06 May 2008
Location: A galaxy far, far away!
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| Posted: Sat May 31, 2008 8:03 pm Post subject: |
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| Stormy wrote: |
| What's the twistie one called? |
Those are rotini. |
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Big_Bird
Joined: 31 Jan 2003
Location: Sometimes here sometimes there...
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| Posted: Sat May 31, 2008 8:13 pm Post subject: |
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| I chose shells, because I like the way that the soya mince sauce I make gets caught up inside them. I saw shells and went "Yum." But if I had to choose one particular type of pasta to eat every day, I would go with tagliatelle. |
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Gopher
Joined: 04 Jun 2005
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| Posted: Sat May 31, 2008 8:22 pm Post subject: |
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| Big_Bird wrote: |
| I chose shells, because I like the way that the soya mince sauce I make gets caught up inside them. I saw shells and went "Yum." But if I had to choose one particular type of pasta to eat every day, I would go with tagliatelle. |
Mmm. You sound like a good cook. |
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ultra
Joined: 09 Nov 2007
Location: Book Han Gook Land Of Opportunity
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| Posted: Sat May 31, 2008 8:23 pm Post subject: |
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| Stormy wrote: |
| What's the twistie one called? |
My twistie one is called Fusilli number 48.
I like the way the seafood and fresh zuchini and onions and green peppers in the sauce I made cling to it.
I'm eating pasta for lunch.
Last edited by ultra on Sat May 31, 2008 8:26 pm; edited 1 time in total |
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Dome Vans
Guest
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| Posted: Sat May 31, 2008 8:24 pm Post subject: |
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| Dances With Wolves wrote: |
| Stormy wrote: |
| What's the twistie one called? |
Those are rotini. |
It's Fusilli. |
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Dome Vans
Guest
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| Posted: Sat May 31, 2008 8:30 pm Post subject: |
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Bow-tie = Farfalle (which is Italian for Butterfly)
Shell = Conchiglie (Which means shell)
Spirals = Fusille (means rifle)
A bit surprised not to see penne down there. Probably the best pasta to have in a cold salad, absorbs the flavour of the vinaigrette very well.
It really depends on how I'm feeling. If I want to be able to eat my pasta with a spoon then conchiglie. Most of the time I go for the strand pasta like spaghetti. When I worked as a chef then linguine and Tagliatelle were always the favourites. The most popular being:
Linguine served with Basil oven baked salmon in a saffron sauce with hand peeled crayfish tails. |
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Dances With Wolves
Joined: 06 May 2008
Location: A galaxy far, far away!
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| Posted: Sat May 31, 2008 9:21 pm Post subject: |
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| Dome Vans wrote: |
Bow-tie = Farfalle (which is Italian for Butterfly)
Shell = Conchiglie (Which means shell)
Spirals = Fusille (means rifle)
A bit surprised not to see penne down there. Probably the best pasta to have in a cold salad, absorbs the flavour of the vinaigrette very well.
It really depends on how I'm feeling. If I want to be able to eat my pasta with a spoon then conchiglie. Most of the time I go for the strand pasta like spaghetti. When I worked as a chef then linguine and Tagliatelle were always the favourites. The most popular being:
Linguine served with Basil oven baked salmon in a saffron sauce with hand peeled crayfish tails. |
http://www.barillaus.com/Home/Pages/Rotini.aspx |
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Stormy
Joined: 10 Jan 2008
Location: Here & there
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| Posted: Sat May 31, 2008 9:29 pm Post subject: |
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| Dome Vans wrote: |
Bow-tie = Farfalle (which is Italian for Butterfly)
Shell = Conchiglie (Which means shell)
Spirals = Fusille (means rifle)
A bit surprised not to see penne down there. Probably the best pasta to have in a cold salad, absorbs the flavour of the vinaigrette very well.
It really depends on how I'm feeling. If I want to be able to eat my pasta with a spoon then conchiglie. Most of the time I go for the strand pasta like spaghetti. When I worked as a chef then linguine and Tagliatelle were always the favourites. The most popular being:
Linguine served with Basil oven baked salmon in a saffron sauce with hand peeled crayfish tails. |
Alrighty I bow to your expertise & voted other (meaning fusille). Just a question though....your linguine sounds delicious but what exactly is meant by hand peeled crayfish tails? Is there another way to peel them? |
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Dome Vans
Guest
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| Posted: Sat May 31, 2008 9:52 pm Post subject: |
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| Dances With Wolves wrote: |
| Dome Vans wrote: |
Bow-tie = Farfalle (which is Italian for Butterfly)
Shell = Conchiglie (Which means shell)
Spirals = Fusille (means rifle)
A bit surprised not to see penne down there. Probably the best pasta to have in a cold salad, absorbs the flavour of the vinaigrette very well.
It really depends on how I'm feeling. If I want to be able to eat my pasta with a spoon then conchiglie. Most of the time I go for the strand pasta like spaghetti. When I worked as a chef then linguine and Tagliatelle were always the favourites. The most popular being:
Linguine served with Basil oven baked salmon in a saffron sauce with hand peeled crayfish tails. |
http://www.barillaus.com/Home/Pages/Rotini.aspx |
Arguing the same argument here.
http://en.wikipedia.org/wiki/Fusilli
That's the thing you could probably come up with your own pasta just by making it a millimetre different from any of the others, or add something new to it.
| Quote: |
| what exactly is meant by hand peeled crayfish tails? Is there another way to peel them? |
Machine peeled. Generally if they are hand peeled you will get a better product because of the way they are peeled, as opposed to a machine doing it. Also they can be more selective if you have somebody doing it by hand. If you spend all day doing it then you'll probably be able to tell what's good and what's not. A machine can't do that as well. Maybe it's just a selling gimmick. It's in a niche now on menus along with 'line caught' fish. Nice to see that people will pay a little more for a more superior product. |
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makemischief
Joined: 04 Nov 2005
Location: Traveling
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| Posted: Sun Jun 01, 2008 12:08 am Post subject: |
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| Penne is tops for me. Without a doubt. |
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