Poll: Best Pasta Shape

[StormShaun]

As a result of this post, I am going to go out, get various cheeses, and do just that. I kid you not.

The biggest warning I can give you is...
[HEADING=1]WARNING:[/HEADING] Calories.

If you can accept such a thing, go for it.
It's basically like making macaroni, except with more (and different) cheese and your favourite kind of pasta. (Although from personal experience, I just enjoy the seashells more.)

Boy, I need to make it again some time.

 

[freaper]

I'd say Penne is the safe bet, but Rigatoni with Rag? sauce are pretty delicious, too.

 

[Silence]

Spaghetti

Fusilli are second. Also, they all taste different, that is true.

 

[Grouchy Imp_v1legacy]

It depends so much on what it is I'm cooking at the time, but I usually always have tagliatelle, fusilli, and penne in the cupboard on standby so as to cover most of my usual cooking habits. As far as the poll goes I'll plump with tagliatelle as a proper ragu is one of my all-time favourite feel-good meals.

 

[DefunctTheory]

As a result of this post, I am going to go out, get various cheeses, and do just that. I kid you not.

The biggest warning I can give you is...
[HEADING=1]WARNING:[/HEADING] Calories.

If you can accept such a thing, go for it.
It's basically like making macaroni, except with more (and different) cheese and your favourite kind of pasta. (Although from personal experience, I just enjoy the seashells more.)

Boy, I need to make it again some time.

Something tells me that trying to warn people about calories in a pasta thread is a lost, fruitless cause.

Speaking of which, I need to go pick up some post Easter lean meats, to ensure that the 6 pounds I gained over the weekend don't stick around. Stupid candy, and bread, and macaroni, and ham, and candied sweet potatoes, and cherry cheese cake...

 

[King of Asgaard]

As of time of writing, Penne, specifically All'Arrabbiata because I love me some spicy goodness.

Spoiler

 

[Fiz_The_Toaster]

No ravioli?

It's like the best one, it has pouches for goodness!

But fine, I'll play your game.

I like fusilli the best since you can do a lot of paste type dishes with them, and they're great for cold pasta. Bow-tie is alright, but not as good as fusilli. I think it's suited the best for meat dishes and a really rich and spicy pasta sauce. Especially sausage dishes.

 

[Silvanus]

No ravioli?

It's like the best one, it has pouches for goodness!

No parcel-type pastas! They're beautiful creations, I'll grant you, but I want a cupboard full of dry pastas I can whip up at a moment's notice with whatever sauces I can make. Them parcel-types are a whole different kettle of pasta.

 

[Fiz_The_Toaster]

No ravioli?

It's like the best one, it has pouches for goodness!

No parcel-type pastas! They're beautiful creations, I'll grant you, but I want a cupboard full of dry pastas I can whip up at a moment's notice with whatever sauces I can make. Them parcel-types are a whole different kettle of pasta.

That's fair. Those types of pasta can finicky little creature, but delicious.

I know the scrunchy pastas like bow-tie and fusilli can be a bit of pain to boil since they have to cooked thoroughly. Otherwise they get crunchy and weird, and that's a waste of good pasta.

What type of sauces do you make? I tend to add meat grease in mine for flavor, and some sugar.

 

[Kinitawowi]

Alfabeto, for the lulz.

 

[Neurotic Void Melody]

Definitely Sea shells...Conchiglie. With a juicy flavoursome sauce and extras, getting the ingredients cupped inside each pasta piece for every mouthful just feels fucking fantastic as it spills out onto the tongue. Bow ties in second place because i find them kinda cute. But in general i'll eat whatever slows down enough for me to catch and digest.

 

[FPLOON]

Dinosaur-shaped! Bonus points for mixing various dino-periods!

Other than that, I refuse to eat pasta with sauce on it unless there's no other way... except if the sauce was cheese-flavored...

 

[Vicarious Reality]

I am torn between rifles and butterflies

 

[MCerberus]

Make some mac and cheese with that and you're gold

 

[beyondbrainmatter]

Pipe rigate! That shit is awesome with tons of mozarella!

 

[StormShaun]

Something tells me that trying to warn people about calories in a pasta thread is a lost, fruitless cause.

Speaking of which, I need to go pick up some post Easter lean meats, to ensure that the 6 pounds I gained over the weekend don't stick around. Stupid candy, and bread, and macaroni, and ham, and candied sweet potatoes, and cherry cheese cake...

Well...
It's ruined my gym exercise, so I may as throw it in there so I might be able to save someone (which I doubt will happen.)

Yet my mind is like a roundabout, and I keep thinking it's worth it and eat it again.
Why do good things always have to come with some kind of consequence!?

Spoiler

Make some mac and cheese with that and you're gold

Holy shit.
I have to try this with my multi-cheese recipe.

[sub][sub][sub]IT'S HAPPENING AGAIN![/sub][/sub][/sub]

 

[infohippie]

I've never been much of a fan of pasta and I find I particularly dislike penne, fusilli, and conchiglie. When I do make pasta, though, I always use fettucine. That and spaghetti seem to be the only ones that don't taste horrible.

 

[Palpatin93]

I love Farfalle... but Fusilli are my all-time favourites. The most easy to eat, and the shape just feels good in the mouth.

 

[MCerberus]

Something tells me that trying to warn people about calories in a pasta thread is a lost, fruitless cause.

Speaking of which, I need to go pick up some post Easter lean meats, to ensure that the 6 pounds I gained over the weekend don't stick around. Stupid candy, and bread, and macaroni, and ham, and candied sweet potatoes, and cherry cheese cake...

Well...
It's ruined my gym exercise, so I may as throw it in there so I might be able to save someone (which I doubt will happen.)

Yet my mind is like a roundabout, and I keep thinking it's worth it and eat it again.
Why do good things always have to come with some kind of consequence!?

Spoiler

Make some mac and cheese with that and you're gold

Holy shit.
I have to try this with my multi-cheese recipe.

[sub][sub][sub]IT'S HAPPENING AGAIN![/sub][/sub][/sub]

What you have to remember with fiori (and wagon wheels) is that they're designed to keep their shape and texture. This makes it a soup/salad noodle, not doing so well when you have thick sauces and meat but for broths and creams, it hold the al dente together better.

So the question is is your recipe a casserole type with lots of cheese solids or is it a stove-top recipe, where you make your sauce stir it in?

 

[StormShaun]

So the question is is your recipe a casserole type with lots of cheese solids or is it a stove-top recipe, where you make your sauce stir it in?

Ah...
It's just Mac n' Cheese with multiple kinds of cheese.

Unless you cook it in a special way, which I might expect would be better than my way.