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>>21906720
spaghetti, penne and tagliatelle cover every single possible use case.
any other kind of pasta is a straight downgrade

>>21906722
objectively wrong but okay

>>21906722
>Use case
Just eat the protein pills already, saddo

>>21906720
I love pasta but it makes me super tired after from the carb crash :(

>>21906762
Lol

>>21906762
>carb crash
no such thing

How feasible is it to make your own pasta dough and to just make orechiette or tagliatelle on a regular basis? Is it cost effective including the time it takes? Does the reduced cooking time help?
Is it it better than dry pasta? Is the middleway to buy fresh pasta in the store and how do I know that is good quality?

>>21907101
if you are asking this, you were never meant to do it, just give up and eat your slop.

>>21907105
Thank you, very helpful.

no worries, remember the answer next time you start asking a million minute questions like a retardo again instead of you know, actually doing it and learning in the process.

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I love posta so much guys

the worst pasta is the types that resist getting on your fork like farfalle, penne, fusilli, rigatoni, conchiglie

best pasta is spaghetti, tortellini & gnocchi.

>>21907101
I mill my own flours, including potato flour for gnochi, and make all pastas from scratch. All sourced from true organic farms (mostly Amish).

Once you get in rhythym, it's not apprciably more trouble.

t. 20 years of this not including extruded pastas, which is about 7 years

>>21907194
LOL
You don't know how to use a fork. All the pastas you listed are eminently forkable.

pasta tastes bad unless it's a wagon wheel

making a chicken fett for dinner because im too lazy to cook something technical today

>>21907308
pic?

>>21906720
pasta makes you fat and bald like the pic in op

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>>21906720
me mum's laz. simple as.

‘bonara for me
the best drunk sloppa

>>21908393
for me it's 'lio e 'lio

>>21906720
Ricardo Lopez liked puskettees?

anyone have good pasta salad recipe
i want to make something for work that i don't have to microwave

>>21908457
yes

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>>21907308
>chicken feet
i tried them for the first time last week and it was genuinely one of the most disgusting things i've ever eaten, and i eat my own boogers

>>21908472
it's because they walk where they poop but don't wash their feet so they are full of poop, i think

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>The hero we never knew we needed
Received my chinky 'telli 'chine today.
Shit slaps.

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>>21908596
Now I am become death, destroyer of worlds.

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You know what I'm saying it. I don't like al dente pasta. I boil my spaghetti for 20 minutes.

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Penne, Alfredo, Bratwurst, Brussels, Shrooms & Fresh Garlic.

a quick but high satisfaction dinner.

>>21908464
Douchebag

>>21908457
It's honestly so easy anon, this is a fine base: https://tastesbetterfromscratch.com/italian-pasta-salad/

Adjust to your liking. I fucking hate olives and do not include them.
Other come meat salads can be good though, I used to leave a pyrex full of tuna, chicken, or egg salad in the work fridge and a loaf bread in the cabinet to just make the sandwiches at work.

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One of my favorite fixins

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>>21908883

>>21908890
Why canned chicken?

>>21908899
Everything in the pic was free from the local food bank

can i ask for some tips on marinara sauce? if im making a ragu or something (i.e. meat sauce) then it tastes perfect as cooking it with the meat mellows it out
if i try to do marinara sauce in the same way on its own then it has a very intense tomato flavor, it seems over the top and doesnt taste great, not sure about ways to make it nicer

>>21908913
gd. i wish my eldery mother basically in poverty wasnt too proud to actually go to food banks. the food there is so completely legit. boomers are hopeless

>>21909273
add a bit of sugar and a tiny bit of red wine vinegar. food chemistry is weird and i didnt understand it for decades

>>21909334
i do use red wine vinegar already but havent tried sugar

>>21909336
also, are you making the sauce scratch? are you using whole tomatoes? you should remove the skins from tomatoes when making sauce. they can taste far too tomatoey and at the same time resist breaking down completely, which complicates most sauce presentations. There are a couple tomato sauce styles that specifically incorporate tomatoes with their skins, but they're usually cherry tomatoes, and not as powerful and acidic as a result.

>>21909339
i usually use canned or passata so I think its no skin, maybe i should try with fresh ones instead

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>>21909345
addu tomatu paste-u baka-san

>>21909345
Passata is basically already perfectly balanced sauce for pizza. If you're using it for pasta and don't like it, maybe you're used to nontraditional tomato sauces which is completely fine. Things to add are kinda limited though, culturally there are some variations, but you can try:
evaporated milk,
sweetened condensed milk
herbs (oregano, basil, thyme)
olive oil
sugar (already mentioned in earlier post)
otherwise, simmering with meat and letting the flavor change over time is a good option if you don't mind blasting away the fresh tomato flavor altogether (a long simmered tomato sauce wont have any fresh tasting tomato flavor by the end of it, so what you could do is reserve like 1/4 of the sauce, cook down 3/4s of it for a day, and then add back the 1/4 'raw' sauce at the end to balance the flavor)

>>21907181
We're the same fr fr

>>21906762
You just haven't eaten enough.

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homeade nyochhi

>>21911472
What sauce? I was thinking of making some for tonight but haven't settled on the sauce yet.

>>21911496
dried basil, lemon, cream, parm

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>>21911512
>no cream or parm in fridge
fuggg :-DDD