Which spaghetti is the best type of pasta?

[mik]

Whilst it can be a challenge for a lasagne, and occasionally a farfalle or conchiglie are nice, all intelligent people are aligned that spaghetti (and variants of same) is the king of pasta. Long live the spaghetti.

The fact that it’s a bastard to serve, and includes an element of clothing/face splatter danger during the consumption process just adds to the experience.

[Swervin_Mervin]

Tagliatelle obvs.

[DeskJockey]

I agree with your detailed, thorough and correct analysis. However, in order for it to be universally adopted as scientific fact you need to convince supermarkets to stock larger packs. We currently buy the 3/5 kilo bags and they don't sell the king of pasta (for good reason I'm sure) like that.

[Mito Man]

Tagliatelle obvs.

Yep bought fresh from the fridge in supermarkets. Thick enough where it’s easy to eat with a fork too.

[Carlos]

Tagliatelle obvs.

Yep bought fresh from the fridge in supermarkets. Thick enough where it’s easy to eat with a fork too.

Yes

[mik]

This still gets use in chateau mik. Fast and convenient (but clean the bastard immediately after use)

Edit: I have no idea why this is now a “short”

https://youtube.com/shorts/1WeeNiQotWI?feature=share

[ZedLeg]

includes an element of clothing/face splatter danger during the consumption process

Simple solution

[Swervin_Mervin]

Tagliatelle obvs.

Yep bought fresh from the fridge in supermarkets. Thick enough where it’s easy to eat with a fork too.

Ewww no. Too flabby.

Dried only. Proper egg pasta as well.

Like wot Italians actually eat

[dinny_g]

Linguine - obviously

But do let it steam for a good 4 or 5 mins before putting it on the plate (of course, if you’re not combining with the sauce before serving)

[jamcg]

My wife eats like a child. Like she wears more than she eats so I only buy short pasta

[Pete_]

I got a pasta roller / cutter a couple of years ago, must start using it again.

Homemade >dried>store bought 'fresh'

[duncs500]

Spaghetti is great, but linguine is the pinnacle.

My missus likes to get the gf stuff, which makes pasta buying more challenging. Of all the strange variations she favours the Doves Farm brown rice spaghetti isn't actually too bad, also don't mind the buckwheat penne that Sainsburys sells. Both have acceptable levels of flavour and texture.

[dinny_g]

Yeah, the nipper likes the a wholewheat Penne but white linguine is his absolute fav.

Might get the past maker out this weekend and make some fresh

[240PP]

My mrs is Italian so has some strong opinions on this.

When I cook pasta I boil the water in a kettle first. This is apparently all kinds of wrong and the water MUST be boiled in the pan. What difference it makes is anybody's guess.

She also grassed me up to her Dad for dipping my pizza crust in ketchup.

[mik]

She also grassed me up to her Dad for dipping my pizza crust in ketchup.

Yo gonna get whacked

[Swervin_Mervin]

My mrs is Italian so has some strong opinions on this.

When I cook pasta I boil the water in a kettle first. This is apparently all kinds of wrong and the water MUST be boiled in the pan. What difference it makes is anybody's guess.

She also grassed me up to her Dad for dipping my pizza crust in ketchup.

at all of that.

Tbf I boil the water in the pan these days, but then I love being able to select "POWAAARRRR" mode on the induction hob, listen to to the hum of the induction coil going full pelt, and seeing the water boil in what is franky an absurdly quick time.

[mik]

Tbf I boil the water in the pan these days, but then I love being able to select "POWAAARRRR" mode on the induction hob, listen to to the hum of the induction coil going full pelt, and seeing the water boil in what is franky an absurdly quick time.

I use the kettle for no good reason - and yes the “boost” mode on our induction hob is amazing - I get pissed off when you have several rings(?) in use and it isn’t therefore available.

[Jobbo]

Spaghetti, but the proper stuff which needs boiling for 12 mins, not the quick cook. I used to be a fan of vermicelli because it comes in birds nests so is easy to measure when dry, and it cooks incredibly quickly. Also used to love tagliatelle but I think it suits creamy sauces more than tomatoey ones. Now tend just to use good spaghetti because it works with proper carbonara (i.e. no cream), my homemade bolognaise sauce or just with some really good pesto and parmesan (and a couple of tbsps of the pasta water). Other than sheets of lasagne it's the only dried pasta I keep in the house now.

Like Mike, I don't rate fresh pasta. It's almost soft enough to eat before you cook it so it's never going to be al dente once boiled.

[jamcg]

My mrs is Italian so has some strong opinions on this.

When I cook pasta I boil the water in a kettle first. This is apparently all kinds of wrong and the water MUST be boiled in the pan. What difference it makes is anybody's guess.

She also grassed me up to her Dad for dipping my pizza crust in ketchup.

Buy some of this- no need to boil anything granted you may end up in a&e though

[duncs500]

Tbf I boil the water in the pan these days, but then I love being able to select "POWAAARRRR" mode on the induction hob, listen to to the hum of the induction coil going full pelt, and seeing the water boil in what is franky an absurdly quick time.

Yep, this. Our kettle seems to get caked in limescale, so I prefer to boil in the pan and it hardly takes longer than the kettle.