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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

>>21911472
D'patat?

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Do you eat pasta with your cheese?

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How the hell do you get your Cacio e Pepe creamy and not stringy without doing the cornstarch slurry hack that takes up more time and dishes?

>>21913108
not answering with such a pic

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>>21906720
spaghetti has been a staple my whole life and will remain so until I die

>>21906720
spaghetti is for poors.

>>21913108
you all you need is pasta water and pecorino romano

alternatively:
it's stringy because it's fucking spaghetti

>>21913253
You forgot pepper

>>21906762
usually dinner comes before bedtime, so that's ideal

>>21913514
i meant for the sauce emulsion
but yea you're right, otherwise it would be called "cacio senza pepe", i guess

>>21913526
Should it be called cacio e peppe senza pesto?

>>21913533
No, call it macaroni with gravy

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>>21913535

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this is technically pasta

>>21913551
why the alzheimer’s tray?

>>21914320
I forgot

>>21908520
the unclean marinade

I used radiatori in a tomato based sauce today and it didn't go over well texturally with my guests. But my wife and I liked it. What's your opinion?

>>21914978
>it didn't go over well texturally with my guests
elabor8

>>21914996
They weren't used to the shape and it gave them an unpleasant time?

>>21914978
Take a cooking class or two.

>>21916036
ten even, cant hurt for sure
learning to cook before entertaining is usually the way

Take 2 or 3 strips of bacon, slice em up as thin and small as possible, fry em in a pan and toss your cooked noodles in. Whew. It has changed my life.

>>21916318
surely you can do better than that
fry some mushroom wish it, add some thyme/sage, put a bit of cream or chicken stock in after frying them to make a bit of a sauce

>>21916330
also bit of white wine to deglaze before the cream/stock

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>>21916330
>a bit of a sauce
Who says I'm eating noodles without sauce? Putting them in bacon grease is just a different way of buttering my pasta before they go in spaghetti sauce.

Also, mushrooms + a gay creamy sauce makes me want to pic related

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>pasta

>>21908655
My mother is like this. When I make pasta for her it is basically in the first stages of dissolving and she says it is perfect.

>>21916578
For every type of pasta?

>>21906720
I like a good, spicy, garlicky putanesca. I make mine intense, lots of capers, anchovies, garlic and peppers. It'll make you fuck like a randy goat

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>>21906720
Radiatori is the best pasta shape. There can't be any debate about this.

I made spaghetti and meatballs today. I used Trader Joe’s sauce, Trader Joe’s cocktail meatballs, and Trader Joe’s pasta. Everybody loved it, especially my wife’s boyfriend

Love me some rigatoni al ragù bianco.

>>21908430
who? what?

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>>21909273
>quality evoo(be generous)
>garlic or onions on low heat(be generous)
>san marzano tomatoes
>basil(must be fresh) add a tiny bit early on, the rest when its done
>cook for 30 min minimum
also you need to do some heavy salting throughout and a fair amount of black pepper

>>21913108
turn off the heat before you add the cheese sauce anon

from my notes

- Preheat oven ~250C at broiler setting
- In wide baking tray: 90g halved green olives +3 chopped scallions' whites +1 minced garlic clove +200g shrimp seasoned w/ provence herbs +0.125tsp sugar +0.25tsp salt +0.125tsp chili flakes +generous pepper +2tsp anchovy sauce +2tbsp white wine +2tbsp olive oil (coat well), stir, rest 5m
- Have ready: olive oil, 1tsp butter, 3 chopped scallions' greens +1tbsp chopped parsley, 1tbsp lemon juice

- boil 150g dry spaghetti integrali, don't rinse, keep water
- tray in oven upper third 2m
- stir, 2m more
- outside, add pasta, +75ml pasta water +1tsp butter +0.5tbsp olive oil +scallion g. & parsley +1tbsp lemon juice, adjust salt & pepper

>>21919376
>olives
stopped reading right there

>>21919376
saving this one

>spaghetti integrali
sounds like it could be a technical term in italian law making

>>21913095
yes

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Mixed some chilli and crispy pan fried chorizo slices to my tomato base pasta sauce tonight and it made me cum
What else can I add to it?

>>21920617
what pasta did you use?

>>21921605
Just some shell pasta

>>21921716
conchiglioni? what brand?

>>21918162
basato

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Spag is world class

>>21909332
Yeah I have no shame lol

And once everyone is served for the day, they set out all the perishable stuff for anyone to take. So some days I'll end up with like 50lbs of bananas

>>21923682
>living the dream
jelly

>>21923682
that chocolate bar looked like the tastiest shit ever

>>21924588
I hope you dip your chocolate bar in poop water too

>>21923682
my autism requires this remade (maybe with AI) into a full luxury setting, same dude same spaghett different everything, like porcelain plates with gold engraving, jacuzzy with luxury everything

Besides milk what do you drink with your pasta?

>>21924666
shut up satan

>>21924666
preferrably some kind of red italy-juice like a pinot noir

>>21924666
Horchata.

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>>21906720
I made this for a potluck. It's gluten free lentil noodles. Came out pretty good. Made the ranch from scratch. As a celiac sufferer noodles are the one outlet thats almost as good as the ordinary version. Every other thing imitating something made with wheat is garbage, so I make a lot of noodles.

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Lentil elbow brocco cheese casserole

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Lentil elbow hamburger helper (with extra turkey chubbe)

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Lentil noodZ and cheeZ

>>21926366
I tried lentil lasagnas and they were ok

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Rice noodle spinch alfredo with hand made meatbol.

>>21926378
Theyre not bad, just a little different. Biggest noticeable impact is the enormous amoubt of fiber that makes you shit bricks.

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Corn and rice flour beef stroganoff

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This turkey tetrazzini is made of some kind of tapioca noodle from an asian market.

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The anti-est anti pasta. Made of beanZ

>>21923682
fuck me this looks so good

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>>21923682

>>21908851
Looking real tasty

>>21914978
Was the sauce thick or thin? It’s not textural but the smaller pasta shapes don’t feel as luxurious or adult, even though the it’s the exact same thing in a different shape

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This is my new favorite pasta shape.

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I have an entire section of my pantry dedicated to boxes of pasta. I have about 20 lbs of spaghetti, 10 lbs of linguini, and 10 lbs of all other kinds of dried pasta (except the stupid useless ones)
I can't stop buying it, even when I have plenty. "WW3 is starting eventually anon! You're going to miss pasta, better buy more just in case!"

why am I like this?

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>>21908604
MOVE THE FUCKING TRAY OVER FOR FUCK SSSSSSSSSSAKE

>>21927247
I would say the sauce was midway, it stuck well to the pasta but it wasn't like gravy. There was cream in pasata to give it a more luxurious texture.

The fastest way to identify a cooklet is when somebody thinks 'al dente' means undercooked. I'm not sure why people have such a difficulty understanding the concept, even some Italians can't seem to get it right.

>>21923682
Looks delicious.

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Step aside every other pasta. The superior shaped nood is coming through.

>>21923682
10/10

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Ziti with 30 dollars worth of boujee cheeses.

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>>21923682

>>21927326
https://www.youtube.com/watch?v=Hwz7YN1AQmQ

>>21927763
I should buy some Hawaii shaped pasta.
>it's just broken pieces

>>21928235
The perfect platform for a spam and coconut milk alfredo

>>21923682
peak american cuisine

>>21923682
WOW

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'lio e 'lio

notwithstanding its strengths it's clearly not as good as this >>21923682 masterpiece.

>>21923682
Kino

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'telli 'ccoli

>>21923682
Mamma mia just like nonna used to make

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Spaghetti. Butter. Parmesan. Allow me a conjecture, you require additional ingredients?

>>21931417
?

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>easy peasy delicious seafood

blend around a cup of lemon juice, 3 tbsp. or so of olive oil, grated parmesan, salt, pepper to taste, and a splash of milk until nice and smooth.
cook spaghetti before al dente and then heat up prepared sauce in sauce pan and heat up, and then incorporate the spaghetti until reaches desired consistency.
I like to add seared shrimp to it, but you can also pair it with steak on the side or chicken

>>21932058
'TELLI 'CCOLI

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>>21931833
too much work. canned for me

>>21932562
This is a crime against cuisine.

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>>21932562
It actually has real butter in it, holy shit. Pure gentile slop otherwise. Though.

>>21906720
is dat dude 4 months or 40?

>>21932787
>Pure gentile slop otherwise
Well yeah, it’s american, what did you expect?

>>21932799
I expected butter flavored seed oil and even more preservatives.

>>21929899
Why is it a meme to drop the ag and o for the name? In Italian the stress is at the beginning of the word and it matters to most to understand what you're talking about. It sounds like you just do oil and oil.

>>21932845
'a 'he 'zzo 'tai 'cendo?

>>21932870
What are you even talking about

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>>21932789
yes

>>21932845
It started by making fun of people who refer to pizza as "za." So Chicago pizza became 'go 'za. Then folx started doing it with other foods. I don't know why I'm spoonfeeding a newfag right now THOUGH. Or something.

>>21933082
'ick on 'eck

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>spaghetti again

>>21932996
see you understand perfectly

>>21933140
'cado on the 'log

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'telli 'selli
the 'selli 'auce was way to 'ick

>>21934976
That looks like a 'op of 'it.

>>21934983
'ould 'bably 'ee a 'oc if your 'it 'ooks 'ike 'at

>>21919224
Why do Shitalians do that gay finger thing?

>>21926366
Are you an Australian ginger girl?

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Carbonara
Simple as

>>21908378
If I was already like that and eat more pasta, will that reverse it?

>>21926388
now that's what I'm talking about!

I need a bombass sauce for tortellini. Any suggestions?

>>21935300
no

>>21935300
Tortellini en brodo is pretty nice if something simple is fine

>>21937064
that's not a sauce retard-kun

Eat pasta
Run fasta

>>21931833
Yeah, I do actually
>Add a can of 'chovies to the butter, let it brown
>Sautee some mushrooms, shallot and garlic in the mixture
>While the pasta cooks, cook off some white whine in the vegetables and throw in steamed broccoli until it's hot
>NOW you're ready to mix in your pasta and incorporate the cheese
Tradcore alfredo sauce is just melted parm. I like the taste of parm but it gets old.

im trying to lose weight but all i want to eat is mac n cheese and linguini alfredo. pasta is the worst.

>>21939736
you wrote pasta is the best wrong

>>21935009
why does the cheese look like that? my pecorino/parmesan does never look like that

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Will never forget the carbonara I had from a Sicilian family in Connecticut. They put in all kinds of different pasta shapes. We don't speak anymore, though.

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What about pasta when it's like this?

>>21940765
is that from macedonia?

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>>21923682
and I love my little dog and my doggy loves me
gonna cherish my dog under the green bay trees
little dog goes bow wow
little hen goes cluck cluck
little pig goes mm mm
little duck goes quack quaack
little guinea podderaaack
and my rooster goes
COOOOCKA DOOODLE DOOOOOO DOODLE DOOO DOODLE DOOOO

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shrimp status?

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I eat pasta with ketchup.

Now what?

I tried using cream of mushroom soup for my pasta chicken fricassee instead of doing it from scratch and I feel like I'm now at a crossroads in my life.

>>21940765
yes?

>>21906762
Cooking your noodles al dente lowers the glycemic index of the noodles, could also switch to something like whole grain noodles.

>>21941537
never tried that but i eat scrambled eggs with ketchup and its perfect

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>>21906720
My carbonara. Its my favorite pasta. Grabdma used to cook ot for me a lot

>>21906720
can i get some tomata sauce recipes? i dont even know what else you can do.

i make

ton of onions slow cooked.
add some mushrooms(optional) and garlic
in a different pan bake ground beef till its a bit crispy.
put it with the onions
add pepper, salt
add cans of diced tomato's
add a big can of very thick tomato paste
add a bit of dried cayenne, oregano, basil.
cook a pack of pasta and either mix or serve separate.

>>21941537
it's actually weird how it changes the taste in unexpected ways. Like kd and ketchup. Wtf is happening

>>21942378

Penne alla vodka

>>21942378
>diced tomatoes
>adding tomato paste towards the end
>adding oregano and basil at the same time
Try google

>>21943375
>Try google
What?

>>21943396
Google will probably tell you to use only whole San Marzano tomatoes. You can use whatever you want, there may be a difference, it's not worth the price to me. I use crushed.

It will tell you to add the paste toward the beginning and cook it for deeper tomato flavor. This I do, costs nothing, is noticable, is easy to try and judge for yourself.

If you're using dried herbs that guy is an idiot and you can add both fairly early on. For fresh you want the oregano earlier and the basil right at the end.

Do what you want with that info, I could be wrong, you do you. All I'd add is to try some alcohol (wine) at the end of the onions mushroom cooking, let it reduce some to not mess with your consistency, then proceed as normal, or as you see fit.

>>21943413
Ok

>>21923682
Simply perfection.

>>21943413
i add the sauce and herbs as early as possible though.

i need to cook the onions for a long time and then brown the garlic a bit. then i can add the herbs and tomato parts.
same reason i bake the meat in a separate pan. so it can get a bit crispy.

so you put in your sauce, and then add raw onions and garlic and meat?

>>21946164
OK

>>21906722
i liek shells, they're a fun shape
:)

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>>21946956
MOTHERFUCKER I ASK YOU.

DO YOU PUT YOUR ONIONS AND MEAT RAW INTO YOUR SAUCE?

im going to test out adding sriracha sauce to my bolognese tonight, wish me luck lads!

>>21947749
I understand thank you

>>21947749
I might do it with onions, depending on the sauce I want
raw meat would be a bit crazy though

>>21948429
Oh ok

>>21948429
okay good. i was going crazy about trying to imagine what that guy was doing.

>>21906720
Only pasta I like is ravioli and lasagna. The rest is just carbs with tomato sauce.

>>21940446
nta, my guess is hand-grated on a a block that is humid or unrefrigerated for some reason.

>>21942340
Good carbonara should glisten like that, would eat

>>21949471
OK

>>21940470
love ur pic collage/layout style. i got a playlist cover through on spotify with the same motif
also, looks delicious. i had some amazing pasta in italy, now i dont know if i'll ever be back.

>>21931417
Makes me think of an anal prolapse, if you sliced it off and fried them up.

>>21940765
is that lasagna bread?

>>21952455
Ok

>>21908457
Did you find one?

>>21952455
that's 'go 'za

>>21906720
Lentil Pasta. An excellent Vegan Dish.

>>21906720
Linguini>Fettuccini>Spaghetti

>>21926392
She strogan me off til I beef?

>>21906720
lasagna is probably the best, but quite frankly, fuck ricotta cheese. Fucking ruins it doesn't it. You need a tight sauce and a semi-hard cheese if you want to produce a firm lasagna that fucks.

>>21913551
I recently made shells in alfredo with butter, heavy cream, monterey jack and parm and it was great. dont be a fucking snob. chili flakes, s&p optional

>>21956639
>homegurl never had cannelloni

>>21956639
where did you get the idea that lasagne need ricotta

>>21957245
It’s a flyover thing.
Flyover is a state of mind.

>>21957245
Probably Campania. . .

>>21957425
I've never heard of it, my nan always made it with parmesan and bechamenl

>>21957462
Now you have. . .

>>21906722
True

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>>21952907
>>21956144

>>21907181
Terry Davis teeing off with Tony Soprano and Elon in the cart?

People say food is so expensive now but you can make great pasta for yourself / family for like $1 a serving. Nothing quite like a mound of angel hair, Ragu and some parm, and knowing it barely costs more than a buck.

But then why the fuck is the same dish like $20 at a restaurant?

>>21959247
OK

>>21923682
i'm speechless

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Idk what the fuck I'm doing

>>21960010
Nice. What's your pasta roller?

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>>21960022
I have two Imperia 038 rollers. We do extruded pastas as well out of large floor standing extruders. On is a Pasta Roma from the 80s, and the other is a newer machine we bought as a back up when this one gives out. Can't remember the brand, I've had too many wines.

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>>21960022
I run an Italian restaurant. All pasta, bread, pizza dough, sauces, etc... from scratch. It's a pain in the ass and I've been working 60 hrs a week for nearly 3 years, but it's very rewarding and I'm paid well so can't complain too much.

>>21960797
>>21960815
Very nice anon, i'm jelly of those toys.
Looks delicious btw.

Spicy vodka pasta may be a TikTok meme, but it's genuinely pretty good, especially if you serve it with some Italian sausage.

>>21961844
>Spicy vodka pasta may be a TikTok meme
i didn't know

>>21960815
I wish I could handle that physically. I miss restaurant work. Never even got into a fancy place that did everything from scratch either

What's the point of eating spaghetti when linguine are 100x better?

>>21963461
>spaghetti
for me, it's bucatini

geev good sos recip no tomat pl0x,

>>21931417
looks like worms
>>21952359
or like this

>>21965968
Yeah it was the first time trying the cavatelli maker. Since then I’ve learned to make the snake smaller so the cavatelli come out smaller, and that there are three spots where you insert the snake to make the indentations. Those we’re straddling both sides.

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Got a new toy today in hopes of one day achieving this >>21923682 level of comfyness.

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>have this
>sausage links
>tomato paste
>vegetable oil
Anything else I should get to liven up my first attempt, or should I keep it basic?

>>21969144
>my first attempt
?

Anybody tried sourdough pasta?

>can of tomato soup
>grate some cheese
>pasta of your choice, usually spaghetti or rigatoni
love my slop, simple as.

>>21969252
Is there something that needs clarifying? It will be my first attempt at cooking pasta.

>>21969364
>It will be my first attempt at cooking pasta
Yes. This part in particular is confusing. Are you Sentinelese or maybe a 5yo?

>>21969364
What's your sauce going to be? Or are you just eating boiled pasta with sausage? Buy a jar of sauce to liven it up. Maybe cheese? You've never boiled pasta before? Do you have any concerns?

>>21969375
>What's your sauce going to be?
Just basic ass tomato sauce made using tomato paste and oil. Plan is to mix together rather than top the pasta.
>You've never boiled pasta before?
Not counting ramen noodle packs nearly a decade ago, no.
>Do you have any concerns?
Just how much seasoning to use. That always trips me up when cooking anything. I tend to under season as I know I can just add more later.

>>21969379
Ah we can help here. Salt your pasta water. Taste it before it starts boiling so you don't burn yourself, but the water should "taste like the sea." Make sure what salt you use is fully dissolved before tasting and adding pasta. Stirrrr.
For the sauce, taste as you go. There's no way to tell if it's under/over seasoned without tasting it. Start with just salt. Once it's to your liking, then experiment with other things (basil, Italian seasoning, etc). Your sausage is going to introduce some salt/seasoning, so taste and adjust.
Start there, that's enough for your first time.

>>21969321
When i tried making my own sauce the first time I used way too much tomato juice and hardly any actual tomato pulp, and no tomato paste either. It ended up being essentially tomato soup with beef, carrots, and onions. Kind of thought it was ruined but with spaghetti in it and also dipping some home-made bread into it, it tasted really rather good and was an overall enjoyable experience, though I don't intend to recreate it anytime soon.

>>21906720
I make a mean putanesca. It'll make you able to fuck like a goat. Lots of garlic, peppers, capers and anchovies. Salty, spicy, garlicky, potent. Gives you energy to fuck your way through a covenant of nuns

>>21941507
fuck yeah imma make some shrimp tortellini this weekend

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>red onion
>4 garlic cloves
>fennel seeds
>big chilli
>parsley
>s&p
>parmesan

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Accidentally bought pork mince instead of beef&pork. Oh well. Extra breadcrumb on top

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>>21970322
brown town

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>>21970326
best sauce in a jar

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>>21970330
De-australianed

Does anyone have a list of rare pastas and their applications in italian cuisine?

Going to make Cacio e Pepe tomorrow with some DeLallo spaghetti I found in my cupboard. Got a big brick of pecorino from Costco. Looking forward to it!

>>21970377
yes

has anyone tried spaghetti tacos from icarly? its lowkey amazing.

>>21971365
no

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>>21906720
mmm macaroni and cheeese

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The heat of the egg cooks the pasta.

>>21959398
Stupida fackin post

>>21913202
kino

>>21971502
There was a bee on your hat

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>>21970377
I'll post images and descriptions of 3 rare pastas I found: Trofie
Short, twisted, tapered pasta from Liguria (Genoa), hand-rolled with a distinctive spiral and slight ridges. Legendary for pairing with basil pesto, as the shape traps the sauce perfectly; traditionally made by fishermen's wives.

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>>21972357
Pì Fasacc'
Rare stuffed pasta from Lombardy, resembling wrapped or swaddled infants. Filled with cheese and folded uniquely, offering a rustic alternative to standard ravioli.

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And finally:
Andarinos
Tiny, hand-rolled spiral fusilli from Sardinia. Labor-intensive small coils; used in local dishes for their delicate chew.

can this thread hit the bump limit already
I am sick and tired of whatever this phenotype of a man is flashbanging me every time I open the catalog

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>>21972440
>doesn't know how to hide threads

>>21972675
I am interested in the content of the thread retard

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>>21972761

>>21972440
Hi

>>21906722
I like rotini. When I was a kid I used to squish them longways and pretend it was a mini pasta burger.

>>21975933
>pretend
it actually IS a mini pasta burger

Is ramen pasta?

>>21971446
Justa lika nona useda to makeah