What is the best pasta-XXX substance?

[youthere]

Include preferred topping please. My personal favorite is/are the wide Thai rice noodles with basil and broccoli.

[yellowcanine]

1. Those are all pastas. No "-like" about it.

[youthere]

15. aww geez...

better now?:silly:

[Shell Beau]

2. Those are all types of noodles.

But you added cheese to macaroni which makes it better than a regular noodle. I like alfredo, spaghetti sauce, Parmesan cheese sauce. Anything Italian really!

[tjwmason]

10. Macaroni are not noodles and neither is lasagna

They are all types of pasta.

[Shell Beau]

13. Isn't pasta noodles?

http://tn.essortment.com/pastatypes_pnk.htm

[tjwmason]

16. Certainly in England noodles means long and thing

In fact mostly it seems that noodles means oriental food - the noodles one gets in Chinese cooking are made in a different way to spaghetti.

[Shell Beau]

18. Oh, I see! Over here (at least in the south)

we call all pasta noodles!! But pasta is in fact the correct term. That is what I meant when I said noodle!!


:)

[Theres-a]

3. Millet

[MissMillie]

4. Fettuccini

I like the wide noodles.

[ET Awful]

8. Mmmmmm fettuccini . . . . . slurrrrrp

Especially when smothered with chicken picatta :)

[SIU_Blue]

5. Penne Rigate

or however you spell it...delicious

[Nicholas D Wolfwood]

6. Other: Gnocchi

[Jessica]

12. Mmm ...

Recently had some w/ a gorgonzola cream sauce & toasted walnuts.

It was ridiculously good.

[tedoll78]

7. Breaded & toasted ravioli.

Filled with ground beef or chicken.

Covered in a garlic alfredo sauce.. mmm..

[KyndCulture]

9. Cheese tortellini with alfredo mushroom sauce.... mmm mmm

[DanCa]

11. Chef boy ardee ravolio

If it's good enough for fonzie on christmas its good enough for us. Cmon who didnt cry when they saw that.

[Magrittes Pipe]

14. Sweet potato gnocchi with butter, spring peas, and ginger...

...or tagliatelli with a real ragu Bolognese.

[DanCa]

17. Never had bolognese what's it like?

[Magrittes Pipe]

19. Lots of leftover meat -- pork, beef, veal...

...all mixed up with extra-virgin olive oil, wine, tomato paste, and cream. It's not a marinara-consistency sauce -- the liquid clings to the meat, which in turn clings to the pasta. Mmmmm.

[SOteric]

20. Campagnelle, with a roasted red pepper sauce,

sweet vermouth and big, succulent scallops,

or gnocchi in beurre noisette and fresh sage,

or multi-coloured sfloglia, with a gorgonzola cream sauces, bits of pear and Poire Willaim, topped with crushed, toasted hazelnuts,

or pickled ginger wonton, stuffed with crab rangoon and swimming in a lovely sweet and sour plum beurre blanc,

or handmade thai opal basil ravioli, stuffed with prawns and a spicy modified pesto,

or lemon orzo, with Kalamata olives, feta cheese, a red wine vinaigrette, chunks of English cucumber and a hefty dose of garlic and oregano,

or....this list can go on for quite a while. Love me some pasta. Love me some noodles. Could write poetry to dumplings.

[Commie Pinko Dirtbag]

21. Other: Capeletti

Odd. All google hits on "capeletti" are from Brazil. Does this pasta only exist here?

[youthere]

22. It looks a lot like tortellini.

[progmom]

23. Scandalous pasta?

:wow:

I have never heard of XXX pasta before.

[ZombieNixon]

24. I'm not into pasta porn.

It's blasphemy to us FSMers.

[Patiod]

25. With puttenesca or double-mushroom red sauce

Mmmm...whores or mushrooms.....

[chaska]

26. ZITI!!! ZITI, dammit!

[noonwitch]

27. Cheese and sausage-stuffed mannicotti served in a cream sauce

I made it on Saturday for dinner. I got the recipe from "Southern Living" magazine last year. It is yummy.

[Canuckistanian]

28. Radiatore

With a carbonara sauce.

[NMMNG]

29. Ricotta cheese ravioli in tomato sauce, with parmesan on top

:9

[WCGreen]

30. Eggs, sausage, peppers, garlic, oregano,onions

and mozzarella all scrambled together with what ever pasta is left over....

[hippywife]

31. I love all pastas!

I love linguini with Thai Peanut Sauce.

Carabba's serves an incredible pasta side dish called Cavatappi Americiano! Spiral shaped tubes with a light tomato sauce with pancetta in it! Yum!! (I know I shouldn't eat there because it belongs to Outback except for two stores in Texas that the original proprietors own but it's the only Italian restaurant in Oklahoma I find I can eat at because I am Italian.)

Any pasta, especially rigatoni, with my homemade sauce.

[newyawker99]

32. It's a toss-up between lasagna and ravioli.

:-)

[hyphenate]

33. I like penne

(short tubes with ridges), rotini (the curly-cue ones) and shells (which hold a lot of sauce).

As for sauce, I make my own. I like a sauce with green peppers and onions chopped fine, with no meat. I add a dash of basalmic vinegar to the sauce just before I turn it off, and it gives it a rich flavor.

If I'm in a restaurant, I prefer plain marinara sauce or white clam sauce.

[Commie Pinko Dirtbag]

34. *Insert tasteless joke here*

[GrpCaptMandrake]

35. Angel Hair

for either a red or a cream sauce. It's so delicate and yet has the ability to pick up sauce better than either a thick spaghetti or even a vermicelli

[Meatwad]

36. I love ravioli!

:bounce:

[-..__...]

37. Penis Pasta

http://www.bacheloretteparties.com/penpasininsi.html

"Penis Pasta increases in size when cooked! That means more bang for your buck.

Penis Pasta is made from the finest durum wheat, and gives a zest to any bachelorette party dish! There are two Raunchy Recipes on the back: Big Balls With Steamy Sauce and Penis Pasta, and the Hot Spicy Toss (a quicky in the microwave!).

Each box has a net weight of 8.8 ounces (250g), and serves approximately 5 people."

[radwriter0555]

38. Try this: little Fried Cheese raviolis! Holy CRAP these suckers are DELISH

and so, so very easy to make! The hardest part, I have to imagine, is finding the little raviolis to fry up!

But if you're lucky enough to stumble across fresh mini raviolis filled with Roqueforte Cheese (they usually come in little sheets) try this recipe for the most delicious little appetizer or snack EVER.

Buy a tray of those little fresh made mini cheese raviolis. Not the dried ones in a box. Check places like Whole Foods or real delis or gourmet markets. Or make your own, if you're real adept.

Heat up a small sauce pan with a couple teaspoons of olive oil, medium heat. Non-stick is best for this.

Keep the raviolis chilled, they seperate easier if the pasta is cold;

When the pan is heated, toss the little tuckers in there and let them saute up, moving them around to keep them from burning. Toss in as many as you can manage, perhaps a dozen at a time to get a feel for it.

If you're good at pan tossing, move them around like that, but a pair of tongs will turn them over with a gentle touch. You only need about 4-5 minutes total for a gold brown finish with a sizzle, don't over-cook them, turn onto a plate and serve immediately...

SO easy, so amazing wonderful. My daughter begs for them EVERY DAY.