Spaghetti
this post was submitted on 03 Jan 2025
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How dare you
Angel hair. Undercooked, undercooked, overcooked.
angel hair (Capelli D'Angelo) is fresh pasta to be had with a broth, so it shouldn't may too much possible to have it undercooked or matter too much if it's slightly overcooked.
Gnocchi is an abomination.
My spouse made whole wheat flour gnocchi once. Absolutely horrible.
How dare you?!? lol but have you tried garbanzo gnocchi?
Probably either rotini or rigatoni, neither of which seem to be very durable and nothing's sadder than broken pasta
I hate you too.
Bucatini, they are so needlessly hard to pick up for almost no gain over Spaghetti. Same for some Linguine that want to untwist from your fork and try to splatter you with sauce.
elbow macaroni
Tagliatelle, and all thick noodles, bleurgh
Any kind small enough to be inconvenient to eat with a fork.
Buccatini. Still good, but its basically spaghetti with a weirder texture.
Best: Ziti, fusilli, fetucchine, ditalini, macaroni, mezze rigatoni, small/medium shells, pipe rigate, cut spaghetti, orzo, cavatapi on a good day
Worst: Rotini, acini di pepe, rotelle, farfalle, angel hair, cavatapi on a bad day
Ziti and rotini are the polar opposites for me. Can't stand rotini, actively seek ziti out at all times.
I also hate rotini. But love ziti. I don't know why but yes I agree. Acini de pepe is for soup.
Honestly most Italian noodles suck. Weird shapes or too thin. I prefer Lanzhou lamian, daoxiaomian, or Hefen
Spaghetti in particular is the worst and rarely even okay tasting
Orecchiette
Slippery little bastards fall off the spoon or scoot out from under a fork when you try to spear them.
Orecchiette is one of my favourite shapes. What brand do you buy and what kind of sauce do you combine it with?
Under no circumstances you should be boiling pasta for more than what indicated or it risks becoming too soft.
Probably Barilla, I haven’t bought it in a while but if we do buy pasta it’s usually that brand. Yeah, I do all the cooking and pasta is generally not an issue as far a doneness goes. Sauce? Varies. Alfredo, pesto, or some variant on red sauce.
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And I can never cook them right! For some reason, even if I cook them for twice as long as the package instructions say, they're still tough and gluey!?!
Yep, the time between done and mush is pretty narrow.
None? They're noodles. You put sauce or whatever on them. The shape doesn't matter. I'm honestly confused as to why there are so many; if the ingredients are the same they all taste alike.
Texture, ability to handle more or less sauce with each bite.
Ricearoni
Dual vector foil.