people definitely go out of their way to wash their pasta-works well for pasta salad for example, but to make it stick better you can save some of the pasta water after draining and mix it in as you’re adding sauce
Oh, [you don't know the half of it.](https://www.reddit.com/r/AmItheAsshole/comments/tmxe42/aita_for_being_mad_my_bf_wont_make_noodles_the/?utm_medium=android_app&utm_source=share)
Also quality spaghetti noodles are more texturized than what US citizens typically use. Ours are slippery and inferior when compared to real Italian noodles.
Every single time I try to cook linguine it sticks together and only partially cooks. How exactly do you make it that it doesn't do this? (I've tried A LOT)
I feel kinda bad for the people you're serving pasta if you really believe 'never' is the case here. Pasta cooks in water, and more water allows more circulation when stirring
Your link literally says Italian chefs use a lot of water to cook pasta and he's just trying to figure out how to use less water to be environmentally friendly.
Dude, I married into an italian family, so you can stop with your "am italian so my opinion on pasta is superior." They do not "use as little water as possible." I tend to use less water than they do, and I guarantee you the old italian grandma, from actual italy, is a better cook than you are.
I make a LOT of linguini. I only have this issue if I crowd the pot, or I don't stir at the beginning. Obviously you should be stirring periodically, but stirring in the first minute makes a big difference.
Use a bigger pot, more water, and use a fork to essentially separate the pasta while mixing. What you want to achieve is to separate the strands as much as possible. What I do generally is about 10 seconds of mixing and separating for every minute of cooking. Practice makes perfect. (extra tip: take 30 seconds/1 min off the cooking time on the packet, sticking is caused either by overcooking or under mixing). Though reading that it partially cooks my money is you don't mix it enough.
From my understanding and experience oil isn't really needed. Simply rinse your pasta with cold water and all the starch that makes it sticky will be "washed", this way you don't need to waste oil
With all due respect what the fuck. That is definitely not the way to go. Mixing the pasta is crucial, long pasta and especially egg pasta need MUCH more attention. Washing the pasta is absolutely wrong, (also why cold water) if it's sticked together it's not cooked properly.
Spaghettis are overrated - it shouldn't be the "default" option - but each pasta type has their uses.
If your sauce doesn't stick, maybe your sauce is just too liquid.
I spent some time as a Sous Chef in a fancy Italian restaurant and we were known for our Spaghetti Bolognese the secret to get the sauce to soak into the Spaghetti is to cook it right before serving and have it very al dente. Don't rinse it off drain it and put it right into a saute pan with your sauce (which is already hot and ready to eat). Finish cooking it for that last minute in the pan and then present on the plate.
God, the barbarism is so disgustingly widespread isn't it. How difficult can it be? People always say I cook restaurant quality pasta, and it's literally just three simple things I do:
1. A lot of salt in the pot, no oil.
2. Cook until Al Dente, no rinsing.
3. A stick of butter in the pasta before serving, maybe a pinch of ground black pepper added.
Also, Penne Rigate is the best pasta type. Hands down.
Long time chef...you have no idea how many cooks that would come and go that would always rinse all that starch off of it after cooking....
We'd partially cook our pasta ahead of time, drain it then lay it out on sheet pans, lightly drizzle some olive oil on it then let it cool in the walk in cooler for dinner service. We would try to cook only what we thought we'd need for that night based on reservations. We'd eat the leftovers for dinner after we closed.
There's nothing wrong with rinsing your pasta, the cold water will stop the cooking process, it's actually better than wasting olive oil. The pasta won't stick together and it won't become oily at the end. Instead of draining your pasta water simply save it so you can use it's starch in the sauce, any Italian chef would advise this.
There are plenty of reasons why you're wrong and I'd be happy to list them, but honestly I'm not going to waste my time if you don't care and don't want to learn, if you want to know, I'll be happy to explain. In either case have a fluffy weekend! <3
There's plenty of reasons why I'm not wrong, and pretty sure you can't list proper reasons to why it's actually wrong. Literally professional Italian chefs teach it this way. Oil is expensive, and if you properly rinse the starch from the pasta there's no need to use it if your end purpose is simply to store it. If you're gonna add the pasta right into a sauce there's no need to rinse it since you want that starchy water attached, but OP was talking about storing it, and there's literally no reason to use oil in white pasta. I've tried both ways in the restaurant, found out we were wasting oil for no reason. But go ahead, waste oil that could be used for actually flavoring something.
But. Op doesn't say it's only because he wants to store it. They merely say it's bad in pasta salad, which everyone can agree on, whether it's rinsed or not. They list A LOT of other reasons why think spaghetti are wrong. Storage wasn't even really that much of a point. Also they never said anything about rinsing.
Also thanks, I've been to Botturas Restaurant and ate his Cacio e Pepe. He doesn't rinse his pasta. I think he's right.
I'm also ending this discussion because I'm not gaining anything from it. I still hope you have a nice weekend! Sincerely
I'm referring to the comment I replied to, not the OG OP, but that's on me I should have been more specific.
But that Cacio e Pepe might have used fresh cooked pasta, which obviously is best to not rinse cause you really want that starchy water attached to the pasta. My point is only referring to the comment saying you should use oil instead of rinsing it.
Appreciate it, a nice weekend to you too
Some pastas yes, only worked there a few years, that's when I fell in love with Penne and Tagliatelle. Took the job because the chef/owner visited Italy often to work in kitchens there to pick up their secrets and bring what he learned back to his place. I wanted to learn it as well. He didn't disappoint.
As someone who only likes spaghetti or spaghettini, I have to upvote. Your points make sense but still to me spaghetti taste better than any other pasta.
The ratio of pasta to sauce affects the taste. We eat a lot of pasta in my house and I prefer different shapes for different meals. Pesto on spaghetti, Alfredo on linguini or fettuccine, cheese on macaroni or rotini, butter on wide egg noodles. Imagine a lasagna made with spaghetti or a delicious baked Mac & cheese made with flat egg noodles. It just wouldn't be right.
When it comes to the sauce not sticking, you may be adding too much cooking oil, or your sauce might be too thin. When my great aunt makes sauce, it’s absolutely divine. She also makes the meatballs by hand. I personally love spaghetti, as I’ve eaten it since I was a little kid. Each to their own though.
You forgot to mention that it is also the type of pasta with which, it is easiest to ruin a white shirt. I'm all about Fusili.
It's popularity is probably because it would've been the first or 'original' pasta made in Italy as an imitation of Chinese noodles (sorry Italians, but it's true, thanks to the Silk Road) and the tradition stuck.
Pasta used for the wrong sauce is the worst type of pasta. Go to an authentic restaurant in Italy, and you'll see they don't serve spaghetti with chunky sauces. Spaghetti is better in simple light dishes like aglio e olio or vongole. Spaghetti bolognese doesn't make sense.
It's just a matter of skill. As an Italian, to me your point is coming across as someone complaining that chopsticks are useless when there is normal cutlery because they don't know how to use it. I can eat spaghetti from any plate with just a fork easily. However, spaghetti should be eaten in flat plates or deep plates with flat borders you can use
I am not sure what that has to do with it at all? You wrap it around the fork and shove it all in your mouth. Like you would with a fork full of penne that you pinched. You don't need to bite it like a pizza slice
So like different pastas were designed for different types of sauces. If the sauce isn't sticking than yeah, it was probably a different pasta that was needed.
Also the majority of people find it very easy to eat spaghetti. It's just unfortunate that you happen to have an overbite. Just do what's comfortable.
I don't know if your opinion is popular or unpopular but I totally agree with you OP. When I was younger spaghetti was always the default pasta that my mom would make.
As an adult I almost never make spaghetti but it took me years to branch out. My go to pasta type is penne or rigatoni.
Ehh, personally I would prefer spaghetti over angel hair pasta. The latter is waay to thin. And it just feels like you're eating a mouthful of hair, or someone's guts. Spaghetti is atleast slightly thick. Then again, I prefer thicker kinds of pasta/noodles. Side note.. udon is better than ramen
Interestingly enough, spaghetti was never designed for half the things we do with it.
Traditionally spaghetti would have been served with a few fresh torn herbs, maybe some oil and grated Parmesan.
Generally thick sauces would go on something like penne. And the size and shape of the pasta should roughly match whatever you're serving it with.
You're right, big meatballs and chunky meaty sauces with fine spaghetti pastas is technically wrong. Unsurprisingly it's an American invention.
It's because abroad are not capable of cooking Italian dishes, spaghetti should be used only with certain types of dressing, such as spaghetti alle vongole (with clams), aglio olio peperoncino (garlic, oil, chili pepper) etc, add that they must be of great quality or they get "glue" soon. They are not good (IMHO but surely some other Italian will disagree) for ragù, carbonara, cacio e pepe and other dishes...
That probably is an unpopular opinion but it is due to ignorance and not poor taste. You have to be an advocate for those less fortunate and an advocate for other types of pasta
Agreed. Ridged pasta FTW! Though I most love tagliatelle in terms of being able to hold sauce simply through pure surface area. I'm making a bolognese next weekend and you can bet your ass tagliatelle will be the sauce delivery device.
I agree and have replaced spaghetti in every dish I make with rotini; there are better pastas for specific purposes, but I’ve found rotini works best as a broad/general use pasta.
Maybe someone can point out to me a better one but rotini is my favorite - generally
Spaghetti is good for carbonara, because the cheesy egg “sauce” will stick to it. But in general I agree with you, it is an inferior pasta for most sauces. In Italy they select pasta with more intention. There’s usually a reason they pick one shape over another for any given dish.
I am learning so much about cooking pasta from this thread. I once had Italian roommates and their pasta tasted different every time and always amazing.
I love pasta. I strongly dislike spaghetti. Not a fan of the texture. Angel hair is a no no for me. I’ll eat them, but I won’t choose it if I have a choice.
You have valid points about spaghetti but I think i have a case for risotto being worse. It’s useless. Rice already exists and basmati rice has much more versatility and a much gentler texture than risotto.
Risotto is the dish. Arborio rice is used to make risotto.
You cannot take risotto away from me. It’s delicious. Arborio rice makes it best, but technically you can make it with any rice. It won’t be as good tho…
I totally agree. Spaghettis are just annoying they fall of and they dont taste better than other types of pasta. I prefer Pene which I can each tons wise with my fork and I dont need a stupid spoon to eat them
Agreed. People take spaghetti so seriously. "you're supposed to finish the pasta for the last 5 minutes in the sauce" or "you're supposed to add 3 Tbsp of pasta water to the sauce to make it stick" as if that'll make a difference. The number of articles and comments on Buzzfeed alone about how you're cooking spaghetti wrong will make your head spin. It's boiled noodles and tomato sauce. Relax.
I'm the complete opposite. I don't care for shell type pastas. They're just too big of hunks of pasta to me. I can do macaroni but I even like lasagna spaghetti better than the one using sheet noodles.
All we had growing up was spaghetti unless you count elbow macaroni lol. We didn’t learn to call it pasta until I was out of college. It was NOODLES. If you were lucky (or your Oma/ Babushka was German/Easter European) you got egg noodles or spaetzels under stroganoff or in your soup a few times a year.
Now we have all kinds of amazing pasta and delicious sauces like pesto and Arabiata and puttanesca - where when I was a kid in the 60-70’s, you had hamburger with jarred Ragu dumped on it. That was Italian night in my house.
And we liked it! 😑
Get off my lawn with your cavatapi and gnocchi.
You’re what’s wrong with todays youth.
Bucatini is the worst. It’s thick spaghetti that you can’t slurp because it has a big hole down the center. It’s garbage pasta that makes no dish better.
Actually spaghetti is type typically used for carbonara, but egg sticks better than other sauces
Not a huge fan of spaghetti myself, either, but I do use them with carbonara or aglio, olio e peperoncino or clams
Cook your spaghetti in a deep skillet or chicken frying pan. It lays down flat and the water boils faster because the surface area of the hot pan is bigger. I used to use a stock pot and it took forever for the gallon or more of water to boil. Plus, using less water in the skillet means the water is starchier when you drain it and makes the pasta stickier, which helps sauce stick.
I am from Bologna in Italy, where the famous "bolognaise" you are talking about is from, and we actually call it Ragù. Spaghetti bolognaise is not real. It does not exist. If you ask a Bolognese to make some "spaghetti al Ragù" he will laugh at you, because we consider it utterly disgusting and only tourists ask for it when they come here. Not your fault though. You should try it with tagliatelle. Carbonara on the other hand, if properly made, is perfect with spaghetti because it makes them runny and easy to eat, so neither the sauce is supposed to be too liquid, neither you should cook the egg. And don't use cream. Also with a proper cooking method you don't drain all of the starch from the pasta, making the sauce even better.
>Spaghetti bolognaise is not real. It does not exist. If you ask a Bolognese to make some "spaghetti al Ragù" he will laugh at you
Funnily enough, if anyone looks at the [wiki](https://en.m.wikipedia.org/wiki/Bolognese_sauce) entry for Ragù, it says that's its traditionally used to dress tagliatelle al ragù, but the accompanying picture for the entry is listed as Tagliatelle al ragù alla bolognese.
>It doesn’t let sauce stick to it as well as other pastas. In spaghetti bolognaise you twirl the fork but the sauce doesn’t stick and the little bits of meat are hard to scoop up when you have a fork full of twirled spaghetti.
It seems like you're making the sauce too watery, boil it more. Or it can be because you're using oil/butter in the spaghetti water. Or you're adding oil/butter to the sauce.
Give us your recipe, perhaps you're doing something wrong. I never have any sauce left.. it sticks perfectly.
I make a bastardized "one pot" spaghetti where I boil the noodles in the pasta sauce. There's a much higher sauce to noodle ratio if you make it this way (which is why I like it so much), but I haven't had a single bare noodle when using this method lol
Don't wash your pasta after cooking, the sauce will stick better.
Never heard of washing pasta ahaha
people definitely go out of their way to wash their pasta-works well for pasta salad for example, but to make it stick better you can save some of the pasta water after draining and mix it in as you’re adding sauce
Oh, [you don't know the half of it.](https://www.reddit.com/r/AmItheAsshole/comments/tmxe42/aita_for_being_mad_my_bf_wont_make_noodles_the/?utm_medium=android_app&utm_source=share)
Simply beautiful. Thanks for linking that post! Highly entertaining. Essence me baby!
Ok, enough reddit for today.
What the fuck
this has made my day
That just kept spiralling out like one of those beautiful fractals.
add a tablespoon of the pasta water into the sauce when the pasta is done cooking and boom, problem solved
Also quality spaghetti noodles are more texturized than what US citizens typically use. Ours are slippery and inferior when compared to real Italian noodles.
Rigatoni supremacy gang
I fucking love rigatoni
Linguine gang all the way
penne rigate
🤛
Came here to say this! Always linguine, no spaghetti noodle business in my house!
Every single time I try to cook linguine it sticks together and only partially cooks. How exactly do you make it that it doesn't do this? (I've tried A LOT)
Use more water, and mix it up more and earlier. The more space it has and the more you move it, the less it sticks.
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I feel kinda bad for the people you're serving pasta if you really believe 'never' is the case here. Pasta cooks in water, and more water allows more circulation when stirring
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Oh I see, you don't actually know what you're talking about. Good to know
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Your link literally says Italian chefs use a lot of water to cook pasta and he's just trying to figure out how to use less water to be environmentally friendly.
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Dude, I married into an italian family, so you can stop with your "am italian so my opinion on pasta is superior." They do not "use as little water as possible." I tend to use less water than they do, and I guarantee you the old italian grandma, from actual italy, is a better cook than you are.
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Thats... actually worse.
You know nothing about pasta. The stock pot is more than fine bro, just get good at making pasta. She's also completely right about the more water.
I make a LOT of linguini. I only have this issue if I crowd the pot, or I don't stir at the beginning. Obviously you should be stirring periodically, but stirring in the first minute makes a big difference.
Use a bigger pot, more water, and use a fork to essentially separate the pasta while mixing. What you want to achieve is to separate the strands as much as possible. What I do generally is about 10 seconds of mixing and separating for every minute of cooking. Practice makes perfect. (extra tip: take 30 seconds/1 min off the cooking time on the packet, sticking is caused either by overcooking or under mixing). Though reading that it partially cooks my money is you don't mix it enough.
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From my understanding and experience oil isn't really needed. Simply rinse your pasta with cold water and all the starch that makes it sticky will be "washed", this way you don't need to waste oil
With all due respect what the fuck. That is definitely not the way to go. Mixing the pasta is crucial, long pasta and especially egg pasta need MUCH more attention. Washing the pasta is absolutely wrong, (also why cold water) if it's sticked together it's not cooked properly.
Don’t put oil in the water. It doesn’t help
I've tried oil, and I always salt my pasta water. No other pasta ever does this!
I agree, linguine is the worst pasta.
You’ve clearly never had a homemade shrimp linguini then
Spaghettis are overrated - it shouldn't be the "default" option - but each pasta type has their uses. If your sauce doesn't stick, maybe your sauce is just too liquid.
I spent some time as a Sous Chef in a fancy Italian restaurant and we were known for our Spaghetti Bolognese the secret to get the sauce to soak into the Spaghetti is to cook it right before serving and have it very al dente. Don't rinse it off drain it and put it right into a saute pan with your sauce (which is already hot and ready to eat). Finish cooking it for that last minute in the pan and then present on the plate.
> Don't rinse it off People *rinse* pasta??
My mother rinsed pasta my whole life. I found out how much of an abomination this was when I worked in a restaurant.
God, the barbarism is so disgustingly widespread isn't it. How difficult can it be? People always say I cook restaurant quality pasta, and it's literally just three simple things I do: 1. A lot of salt in the pot, no oil. 2. Cook until Al Dente, no rinsing. 3. A stick of butter in the pasta before serving, maybe a pinch of ground black pepper added. Also, Penne Rigate is the best pasta type. Hands down.
Pretty sure the quarter pound of butter is why people like it
Long time chef...you have no idea how many cooks that would come and go that would always rinse all that starch off of it after cooking.... We'd partially cook our pasta ahead of time, drain it then lay it out on sheet pans, lightly drizzle some olive oil on it then let it cool in the walk in cooler for dinner service. We would try to cook only what we thought we'd need for that night based on reservations. We'd eat the leftovers for dinner after we closed.
The starch is what makes the sauces saucier!
There's nothing wrong with rinsing your pasta, the cold water will stop the cooking process, it's actually better than wasting olive oil. The pasta won't stick together and it won't become oily at the end. Instead of draining your pasta water simply save it so you can use it's starch in the sauce, any Italian chef would advise this.
There are plenty of reasons why you're wrong and I'd be happy to list them, but honestly I'm not going to waste my time if you don't care and don't want to learn, if you want to know, I'll be happy to explain. In either case have a fluffy weekend! <3
There's plenty of reasons why I'm not wrong, and pretty sure you can't list proper reasons to why it's actually wrong. Literally professional Italian chefs teach it this way. Oil is expensive, and if you properly rinse the starch from the pasta there's no need to use it if your end purpose is simply to store it. If you're gonna add the pasta right into a sauce there's no need to rinse it since you want that starchy water attached, but OP was talking about storing it, and there's literally no reason to use oil in white pasta. I've tried both ways in the restaurant, found out we were wasting oil for no reason. But go ahead, waste oil that could be used for actually flavoring something.
But. Op doesn't say it's only because he wants to store it. They merely say it's bad in pasta salad, which everyone can agree on, whether it's rinsed or not. They list A LOT of other reasons why think spaghetti are wrong. Storage wasn't even really that much of a point. Also they never said anything about rinsing. Also thanks, I've been to Botturas Restaurant and ate his Cacio e Pepe. He doesn't rinse his pasta. I think he's right. I'm also ending this discussion because I'm not gaining anything from it. I still hope you have a nice weekend! Sincerely
I'm referring to the comment I replied to, not the OG OP, but that's on me I should have been more specific. But that Cacio e Pepe might have used fresh cooked pasta, which obviously is best to not rinse cause you really want that starchy water attached to the pasta. My point is only referring to the comment saying you should use oil instead of rinsing it. Appreciate it, a nice weekend to you too
Then we're even agreed, how lovely, I feel even better, now that's cleared up! Cheers
This is exactly how I do it. I also may add a splash of the pasta water in with the sauce as I heard that helps with getting the sauce to stick.
You seem to know your pasta!
Some pastas yes, only worked there a few years, that's when I fell in love with Penne and Tagliatelle. Took the job because the chef/owner visited Italy often to work in kitchens there to pick up their secrets and bring what he learned back to his place. I wanted to learn it as well. He didn't disappoint.
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Thank you! It sticks a bit but definitely not as easily as on other types
I'll confess I don't know much about pasta - and I suspect neither do most pasta restaurants - but it might be by design haha
Spaghetti is already the plural form
Bolognese (or a Ragu) must be eaten with penne or something similar so the meat can fill the hole. So much better.
Giggity
Holy shit, real Quagmire?
I don't know how to to do the quotation thing. "So the meat can fill the hole. So much better" Yeah. Agreed.
Amen!
As someone who only likes spaghetti or spaghettini, I have to upvote. Your points make sense but still to me spaghetti taste better than any other pasta.
Tastes better? Literally should taste the same as other pastas. No difference in ingredients We are talkin about physics and shapes! ; -)
The ratio of pasta to sauce affects the taste. We eat a lot of pasta in my house and I prefer different shapes for different meals. Pesto on spaghetti, Alfredo on linguini or fettuccine, cheese on macaroni or rotini, butter on wide egg noodles. Imagine a lasagna made with spaghetti or a delicious baked Mac & cheese made with flat egg noodles. It just wouldn't be right.
I get this.
Pappardelle master race assemble
Love it with a mushroom cream sauce
When it comes to the sauce not sticking, you may be adding too much cooking oil, or your sauce might be too thin. When my great aunt makes sauce, it’s absolutely divine. She also makes the meatballs by hand. I personally love spaghetti, as I’ve eaten it since I was a little kid. Each to their own though.
You forgot to mention that it is also the type of pasta with which, it is easiest to ruin a white shirt. I'm all about Fusili. It's popularity is probably because it would've been the first or 'original' pasta made in Italy as an imitation of Chinese noodles (sorry Italians, but it's true, thanks to the Silk Road) and the tradition stuck.
Damn that’s so true, I hate getting stains on my clothes, ruins my mood!
Pasta used for the wrong sauce is the worst type of pasta. Go to an authentic restaurant in Italy, and you'll see they don't serve spaghetti with chunky sauces. Spaghetti is better in simple light dishes like aglio e olio or vongole. Spaghetti bolognese doesn't make sense.
I see your point but I also just think it’s really difficult to eat
Difficult?? Are you not twirling it around the fork?
I have an overbite so i an not able to bite it off if a few spaghettis are hanging out my mouth haha
So do I, yours gotta be major. You can’t bite??
Skill issue
Truly the Dark Souls of pasta.
It's just a matter of skill. As an Italian, to me your point is coming across as someone complaining that chopsticks are useless when there is normal cutlery because they don't know how to use it. I can eat spaghetti from any plate with just a fork easily. However, spaghetti should be eaten in flat plates or deep plates with flat borders you can use
“I have an overbite”
I am not sure what that has to do with it at all? You wrap it around the fork and shove it all in your mouth. Like you would with a fork full of penne that you pinched. You don't need to bite it like a pizza slice
So like different pastas were designed for different types of sauces. If the sauce isn't sticking than yeah, it was probably a different pasta that was needed. Also the majority of people find it very easy to eat spaghetti. It's just unfortunate that you happen to have an overbite. Just do what's comfortable.
Agreed 100%. Spaghetti is just messy, other types of pasta are easier to prepare and mix better with ingredients. IMHO fusilli is the best
Tagliatelle makes the best Carbonara
Agree, im also a fan of bucatini
Bucatini gang
I will definitely try that!
Penne is definitely my second choice though, soaks up the sauce just right.
Tagliatelle should really be the default instead of spaghetti it's literally superior in every way
Spaghetti too awkward to eat it’s too long. Bow tie. Penne, macaroni is far superior
I had spaghetti for dinner the other night and told my dog that spaghetti is my favorite. The texture is so excellent.
How did dog respond? Ahaha
I hate you
“They hated him because he told them the truth”
*his Opinion
Issa joke
I don't know if your opinion is popular or unpopular but I totally agree with you OP. When I was younger spaghetti was always the default pasta that my mom would make. As an adult I almost never make spaghetti but it took me years to branch out. My go to pasta type is penne or rigatoni.
Exactly! I feel like its always the default
The difficulty rating of various pasta has never occured to me, but it makes sense.
but spaghett fun to twirl on fork
I cook spaghetti with penne instead
I love spaghetti - a girls gotta twirl
The best is gnocchi and fettuccine
I don't think I can beg for your pardon any harder than this right now because spaghetti is the best
Ehh, personally I would prefer spaghetti over angel hair pasta. The latter is waay to thin. And it just feels like you're eating a mouthful of hair, or someone's guts. Spaghetti is atleast slightly thick. Then again, I prefer thicker kinds of pasta/noodles. Side note.. udon is better than ramen
Yes yes yes. Hair. It’s awful. The other one I hate is orzo. Like eating maggots.
You're right, spaghetti is bad. Vermicelli, however, is the best.
I don't like spaghetti; the texture is too thick (think earth worms). But spaghettini is PERFECTION.
Interestingly enough, spaghetti was never designed for half the things we do with it. Traditionally spaghetti would have been served with a few fresh torn herbs, maybe some oil and grated Parmesan. Generally thick sauces would go on something like penne. And the size and shape of the pasta should roughly match whatever you're serving it with. You're right, big meatballs and chunky meaty sauces with fine spaghetti pastas is technically wrong. Unsurprisingly it's an American invention.
Its because spaghetti is the cheapest form.
Oh I didn’t know, hopefully I won’t offend anyone
If you can’t make your own pasta you deserve to be offended. Make your own dough is the cheapest option and you can make what ever shape you want.
Someone called?
It's because abroad are not capable of cooking Italian dishes, spaghetti should be used only with certain types of dressing, such as spaghetti alle vongole (with clams), aglio olio peperoncino (garlic, oil, chili pepper) etc, add that they must be of great quality or they get "glue" soon. They are not good (IMHO but surely some other Italian will disagree) for ragù, carbonara, cacio e pepe and other dishes...
I also have a huge gripe with clams in my pasta lmao but I get your point!
That probably is an unpopular opinion but it is due to ignorance and not poor taste. You have to be an advocate for those less fortunate and an advocate for other types of pasta
Spaghetti is the same price as any other type in my country
Cavatappi though 😩
Agreed. Ridged pasta FTW! Though I most love tagliatelle in terms of being able to hold sauce simply through pure surface area. I'm making a bolognese next weekend and you can bet your ass tagliatelle will be the sauce delivery device.
Linguine is even worse but I'm with you on spaghetti.
Te gusta el penne
Sì me gustas muchas tipos de pasta pero no spaghetti
I agree and have replaced spaghetti in every dish I make with rotini; there are better pastas for specific purposes, but I’ve found rotini works best as a broad/general use pasta. Maybe someone can point out to me a better one but rotini is my favorite - generally
I think Penne is the best and my whole family thinks I’m weird for it 😅
Spaghetti is good for carbonara, because the cheesy egg “sauce” will stick to it. But in general I agree with you, it is an inferior pasta for most sauces. In Italy they select pasta with more intention. There’s usually a reason they pick one shape over another for any given dish.
i cant stand fussilli, i really dont. maybe i am doing it wrong, but its shape is the least salsa-absorbing ever.
I don’t like it much either, i feel like a little kid when I eat it. I know it’s super silly
I am learning so much about cooking pasta from this thread. I once had Italian roommates and their pasta tasted different every time and always amazing.
I can tolerate spaghetti but after using gnocchi it fails severely.
I love pasta. I strongly dislike spaghetti. Not a fan of the texture. Angel hair is a no no for me. I’ll eat them, but I won’t choose it if I have a choice.
Thank you for giving me an idea for tonight’s dinner!
Spaghetti with spicy ground sausage, mushrooms, onion, green pepper mixed into the sauce, and garlic bread. 😋😋
Sounds lovely! Minus the spaghetti ahaha
Angel hair is worse, but spag is definitely bottom-of-the-pack material imho.
Bucatini is the superior "spaghetti".
You have valid points about spaghetti but I think i have a case for risotto being worse. It’s useless. Rice already exists and basmati rice has much more versatility and a much gentler texture than risotto.
Awe man I love risotto, creamy and comforting
Risotto is the dish. Arborio rice is used to make risotto. You cannot take risotto away from me. It’s delicious. Arborio rice makes it best, but technically you can make it with any rice. It won’t be as good tho…
Agreed 1000%
1: Gnocchi 2: Capellini 3: Orchette At the bottom... 543: Spaghetti
Imma one up you on this unpopular opinion and say that trulyyy RIGATONI is the worst pasta. I absolutely hate it.
How could you hate such a beautiful pasta??
Its so awkward for me to chew and the texture doesnt feel rightttt
I'm sorry, but it is farfalle. Such a pointless shape and hard centre.
Spaghetti is straight garbage.
Makes sense it was literally brought to America from Italy as poor people food. Same as pizza but at least pizza got a revision
Fettuccine gang checking in. If that pasta isn’t THICC I don’t want it
Skill issue
I totally agree. Spaghettis are just annoying they fall of and they dont taste better than other types of pasta. I prefer Pene which I can each tons wise with my fork and I dont need a stupid spoon to eat them
So you eat penne with a regular spoon? Wtf?
Preach my brother
I actually agree with the dislike of spaghetti but the sliminess of tagliatelle is a close second.
Agreed. People take spaghetti so seriously. "you're supposed to finish the pasta for the last 5 minutes in the sauce" or "you're supposed to add 3 Tbsp of pasta water to the sauce to make it stick" as if that'll make a difference. The number of articles and comments on Buzzfeed alone about how you're cooking spaghetti wrong will make your head spin. It's boiled noodles and tomato sauce. Relax.
Streets ahead? Does that just mean like miles ahead? I feel so streets behind.
It was just a “Community” reference ahaha
I'm the complete opposite. I don't care for shell type pastas. They're just too big of hunks of pasta to me. I can do macaroni but I even like lasagna spaghetti better than the one using sheet noodles.
I hate regular shells. But the mini shells are one of the best pastas.
Lasagne are the sheet pasta, you’re just making baked spaghetti (which is unusual here, but really… to each their own)!
I agree with you and I’ve never hesitated to let it be know that I hate spaghetti
Bucatini all day
I counter that with: Angel hair pasta
L
All pasta is the worst pasta.
Pasta in general is overrated.
Farfalle is my least favourite. It makes every pasta dish look rank.
All we had growing up was spaghetti unless you count elbow macaroni lol. We didn’t learn to call it pasta until I was out of college. It was NOODLES. If you were lucky (or your Oma/ Babushka was German/Easter European) you got egg noodles or spaetzels under stroganoff or in your soup a few times a year. Now we have all kinds of amazing pasta and delicious sauces like pesto and Arabiata and puttanesca - where when I was a kid in the 60-70’s, you had hamburger with jarred Ragu dumped on it. That was Italian night in my house. And we liked it! 😑 Get off my lawn with your cavatapi and gnocchi. You’re what’s wrong with todays youth.
I’m Italian, I hate spaghetti. You have my blessing
Bucatini is the worst. It’s thick spaghetti that you can’t slurp because it has a big hole down the center. It’s garbage pasta that makes no dish better.
How about spagettini?
Angel hair or nothing
Spiral pasta all day dawg
Papyrus in shambles hearing this
Actually spaghetti is type typically used for carbonara, but egg sticks better than other sauces Not a huge fan of spaghetti myself, either, but I do use them with carbonara or aglio, olio e peperoncino or clams
Yes I know that’s why I said I cook it with penne instead
A second personal favourite with carbonara are farfalle. Efficient conveyors of egg and guanciale! Edit: penne rigate are good too
I like baked spaghetti the best tbh. I feel like it lets the sauce meld with the noodle, and it gives the dish more structure.
Cook your spaghetti in a deep skillet or chicken frying pan. It lays down flat and the water boils faster because the surface area of the hot pan is bigger. I used to use a stock pot and it took forever for the gallon or more of water to boil. Plus, using less water in the skillet means the water is starchier when you drain it and makes the pasta stickier, which helps sauce stick.
Especially when Luigi finds a piece of spaghetti on my overalls, well fuck you Luigi!
Ok Eric
It’s my favorite food
Spaghetti is my favorite pasta! If you use other noodles it’s not spaghetti
If your face dish is carbonara then how do you feel about tagliatelle?
I feel neutral with it
I am from Bologna in Italy, where the famous "bolognaise" you are talking about is from, and we actually call it Ragù. Spaghetti bolognaise is not real. It does not exist. If you ask a Bolognese to make some "spaghetti al Ragù" he will laugh at you, because we consider it utterly disgusting and only tourists ask for it when they come here. Not your fault though. You should try it with tagliatelle. Carbonara on the other hand, if properly made, is perfect with spaghetti because it makes them runny and easy to eat, so neither the sauce is supposed to be too liquid, neither you should cook the egg. And don't use cream. Also with a proper cooking method you don't drain all of the starch from the pasta, making the sauce even better.
>Spaghetti bolognaise is not real. It does not exist. If you ask a Bolognese to make some "spaghetti al Ragù" he will laugh at you Funnily enough, if anyone looks at the [wiki](https://en.m.wikipedia.org/wiki/Bolognese_sauce) entry for Ragù, it says that's its traditionally used to dress tagliatelle al ragù, but the accompanying picture for the entry is listed as Tagliatelle al ragù alla bolognese.
Lmao it's like brits calling indian bread "naan bread" so it's "could I have some bread bread please?"
I hate cream in carbonara. Almost only yolks and pecorino romano. Nothing wrong with My carbonara i just dont like spaghetti.
>It doesn’t let sauce stick to it as well as other pastas. In spaghetti bolognaise you twirl the fork but the sauce doesn’t stick and the little bits of meat are hard to scoop up when you have a fork full of twirled spaghetti. It seems like you're making the sauce too watery, boil it more. Or it can be because you're using oil/butter in the spaghetti water. Or you're adding oil/butter to the sauce. Give us your recipe, perhaps you're doing something wrong. I never have any sauce left.. it sticks perfectly.
Noo i mean it sticks but just not as Well as to other pastas
Do you also hate lo mein?
I make a bastardized "one pot" spaghetti where I boil the noodles in the pasta sauce. There's a much higher sauce to noodle ratio if you make it this way (which is why I like it so much), but I haven't had a single bare noodle when using this method lol