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Don’t they all taste the same? I think they actually do. So why do we like one over another? Sometimes we can strongly dislike one and really like another. Like for example some people hate macaroni but really like other pastas. Does the shape of a food play such a powerful role on how much we will like it? I havent unraveled this mystery yet.
if it looks like my shvigger i probably wont go near it.
The shape affects the texture, and how much sauce/ketchup is going to stay on it once you lift it off the plate. Macaroni doesn’t let any cheese on the inside, so you taste the pasta part twice. Texture may not affect flavor, but it does affect perception of flavor.
WIY- That is like asking, “Since we chew food anyway, why can’t some people stand mushed and pulverized food.”
I found that the whole wheat instant noodle soup takes longer to “cook” then the same brand’s regular wheat which makes it more al dante which I like (I used to eat tradition soup noodles “raw”)
Ketchup on pasta is a sacrilege.
Too many frum Jews commit culinary sacrilege, like ketchup on pasta, or mayonnaise on deli.
Different Pastas go with different sauces.
Watch an Italian cooking show or read Lidia Bastianich’s cookbook for more information on how to eat pasta properly.
Ok so now its time to list our favorite pasta dishes fettucine alfredo for me.
the goq: same here!!!!!
My favorite pasta preparation is a rich, Italian meat ragout sugo sauce, done with meat (Italian veal sausage, braciole, meatballs, ribs), and served with parve Parmesan cheese and a parve garlic bread.
i agree with gamanit. like i dont like bow ties because they tend to be hard in the middle, or long penne cuz its hard for me to get it on to my fork 🙂
American macorini and cheese…..
Plus mayonaise iz meant yo go with more things besides deli
Reb doniel, what goes with pasta?
You can go different things.
Marinara sauce (What Italians call gravy) is basic. You can do either meat with this (as I discussed above) with a parve cheese, or you can do pasta with dairy.
Other ideas: Broccoli rabe, garlic, EVOO, red pepper flakes (can add Jack’s Italian sausage for meat, or Pecorino Romano for dairy)
Pasta fazool (either sauce and Cannelini beans, or cannelini beans cooked with garlic, EVOO, parsley, red pepper flakes and vegetable broth with Pecorino)
The list goes on and on.
I enjoy pasta so much that for Pesach, I’ll do zucchini ribbons as pasta, spaghetti squash, and I’ll even make my own pasta and ravioli from a mixture of cake meal, matza meal, eggs, and EVOO.
A rabbi once told me that my having Italian geneaology shows in my culinary tastes and abilities.
rebdoniel: have you ever considered writing a cookbook?
🙂
I should write a cookbook and I’d even love a cooking show.
I can do better than that with my life. It’s a great hobby, though, and I’d maybe do a side business catering or owning a restaurant one of these days.
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