Best pasta shape

[asthmaticeog]

[jobycom]

1. Nothing more fun than long, skinny worms!

[asthmaticeog]

2. I guess it depends on the task.

OK, got that one out of the way...

[TheProphetess]

29. ..

:spray:

[blitzen]

3. Fusilli lunghi bucatini.....I'd suggest a porcini and ham sauce...mmmm

[LSK]

4. stuffed

I might actually make some cheese stuff ravioli tonite.

:9

[yvr girl]

5. depends on the sauce and the dish in question

more shapes the better, I say.

[Tektonik]

6. Radiatori

it's simply the best pasta to use w/ creamy sauces :9

[Connonym]

21. that is my particular favorite

I suspect it's the mouth feel of biting down on it that I like

[terrya]

7. Small, medium tubes

[GOPisEvil]

8. Short answer: it depends on many things. My favorite is ziti.

My baked ziti will kick the ass of any baked ziti out there. Ask anyone who's tried it. :9

[bicentennial_baby]

9. Ahem...recipe?

:D

[GOPisEvil]

10. My Four-Cheese Baked Ziti

1 lb. ziti rigate
5 cups tomato sauce
3 cups ricotta
2 cups shredded mozzarella (plus some fresh mozzarella to dot the top)
1/2 cup grated Parmaggiano Reggiano
3/4 cup grated Romano

Cook the pasta al dente. Combine everything else except the Parm in a bowl. Then add the pasta when it's cooked. Pour into a greased baking dish (9x13). Spread the Parm over the top and also dot the top with some mozzarella. Bake in a 350 degree oven 30-40 minutes until the top is golden, brown and delicious.

You can play with the 4th cheese. Sometimes I use asiago.

[bicentennial_baby]

11. Magnificent! Thank you so much!

:woohoo:

:pals:

[GOPisEvil]

14. You are welcome.

Hope you and the hubster like it. Hope all of that goes well for ya. :)

[bicentennial_baby]

17. And thank you for that!

We're very happy! And, I'm gonna make this for "Meat-Free Night" next week! :woohoo:

:)

[Contrary1]

35. Try this one using orichette.

1 pound Pasta shells, cooked
1/4 cup Olive oil
12 ounces Broccoli florets, steamed
2 teaspoons Garlic, minced
1/4 cup Green onions, sliced thin
1 cup Fresh mushrooms, sliced
2 teaspoons Fresh parsley, chopped
Parmesan cheese, grated

BECHAMEL SAUCE
1/4 cup Flour
1/4 cup Butter or margarine
1 quart Milk
2 teaspoons Chicken bouillon cubes, mashed

Directions:
1. BECHAMEL SAUCE-Melt butter in a 2-qt saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm.


2. Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" pieces. Reserve. Heat a large saute pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saute pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sauteed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.

[asthmaticeog]

16. See, now this is what I was hoping for.

Either a flamewar or some new recipes.

[BarenakedLady]

23. That sounds yummy!

I think I'll make that for dinner tomorrow.

Thanks!

:hi:

[TommyO]

25. Simple and yummy!

Mine is very similar, of course I never actually measure the ingredients.

[Inchworm]

26. -yoinks- recipe

Thanks!

:hi:

[Richard Steele]

12. Spiral, of course. Nothing holds red sauce like spiral! nm

[Deja Q]

13. I like the pasta you can buy at "Fantasy Gifts"

:hide:

[SarahB]

15. We usually go with either ziti or penne.

Whatever's on sale. :shrug:

[CatholicEdHead]

18. Angel Hair

[Auggie]

20. Yep. Angel hair.

[Shell Beau]

19. I prefer vermicelli for my spaghetti!

[TommyO]

22. I went with spiral, gemelli is my favorite, and is nice and spirally.

[PeaceNikki]

28. I dated a Gemelli in high school. He had gorgeous eyes.

<<<sigh>>>

[fudge stripe cookays]

24. Gotta love farfalle!

I mean...little bowties. How can you not love a pasta that's already dressed for dinner? :P

[mcscajun]

27. Gimme dat Rigatoni!

With my own very special pasta sauce and broiled Italian sweet sausage: YUM!

[Madspirit]

30. You can TRULY buy Texas-shaped pasta here in Austin...n/t

[asthmaticeog]

31. I'm disappointed by the lack o'love for orichette.

It holds its shape in soups beautifully. A little butter after you drain it and any sauce you want to throw its way clings marvelously.

While I voted for cavatelli (for similar reasons, and it seems I'm alone) I didn't want lovely, lovely orichette to go unheralded in this thread. x(

[Contrary1]

34. I took care of it...

I love orichette. And, you are right, it does hold its shape beautifully. Now, I am gonna have to have some.

[deepthought42]

32. All of the above?

I'm a pasta addict! *drools* It doesn't help that I'm really hungry as I haven't had lunch yet... Off to lunch!

[Deep13]

33. Whatever one has no gluten.

'Cuz I can't eat macaroni anymore.:mad:

[Flaxbee]

36. farfalle! plus, it's fun to say

far-fall-ay