In Italy, pasta is serious business.
And there's even Science behind some of the discussions - like what style of Penne is the best, for taste and other reasons?
Lisce, the smooth kind? Or Rigate, the more common one with ridges on its surface?
Get your Penne fix from this Quartz article.
https://qz.com/1811768/coronavirus-lockdown-ignites-an-old-italian-debate-its-about-pasta-of-course/
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@design_RG As someone who ate pasta inbetween breast feeding sessions growing up I can attest to this. The slightest difference in pasta shape makes **all** the difference int he world. Linguine and Fettuccine are completely dissimilar in my mind and one can not replace the other in most dishes.
@freemo I am a huge Fettucine fan, and wish I could find the wider ones here in Canada. Difficult, we have many styles of pasta but one size fits all Fettucine, Argh.
I find it makes for a tasty plate of pasta always. Other people prefer other pasta styles, some like Spaghetti, which I find tends to taste watery in comparison. Less Bite into the thin pasta strands.
@design_RG For me fettuccine only belongs in certain dishes.. namely alfredo dishes or seafood dishes with thin red sauces :)
@freemo Ah, I think you have a much more educated and refined palate than mine, as I am not from an Italian background.
I have been enjoying simple Al Sugo sauces lately, homemade with store bought Italian Passata tomato sauces. A little garlic and onion, quick sautee on oline oil, then add the passata. Makes for a lignt and enjoyable sauce.
Used to make heavier Bolognese sauces, thicker, with ground beef and seasonings, but haven't been using much meat at all lately. And now the passata sauce feels nicer, even scooped on plain bread it's a delight.
@design_RG My sauces require 8 hours and a human sacrifice to complete. When im done you will have little red dots all over the walls and ceiling too :)
@design_RG Depends, you can make a fine sauce from canned tomatoes if you get a good quality tomato. From scratch is better but also takes longer than that too make because it needs to boil down by half.
@freemo Oooooh. 😛
Must be tasty, I assume you are starting with plain tomatoes, not canned products. Cleaning up all those splatters, though... Afff.