What’s YOUR favorite?
Found this in my archive & thought I would share.
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Categories: Food Facts
17 Comments
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- Know your pasta noodles!! « Recipes, Recipes, Recipes
- March 11 – “Eat Your Noodles” Day | Foodimentary - a food lover's notebook
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One of my first, and more delightful memories of Italy was sitting at the dinner table with an Italian family and my very limited Italian language skills. During this meal I had translated enough to understand that they were arguing about the difference between paperdelle and tagliettelle and macaroni. What struck me is the energy they put into the debate, serious as if it all was so important – and I kept thinking “I must not understand something because they can’t possibly be arguing over the size of pasta.” Now I know better – they were indeed discussing the width of the pasta, because it is important. 🙂
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I just like to say, “ditalini”. Makes me laugh! Great reference post! Thanks,
Cindy Cindy’s Recipes and Writings
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Anything gluten-free. : )
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My favorite is buckwheat soba noodles:) 🙂 Thanks for a great post:)
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Great reference – love this!
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Orecchiette has always been my favorite!
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I’ve always enjoyed penne w/ lines, but it also depends on the type of sauce being used.
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Amazing!
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My favorite noodles are Udon Japanese noodles. In my humble opinion no other noodle has the quality and taste of this particular type of noodle.
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foreigners friends who use to visit me in Italy, are impressed when we go to supermarkets and see how many kind of pasta exist ahahah
Today i will eat Tagliatelle all’uovo (with egg).
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I’m not sure I could pick just one favourite! It depends what mood I’m in, and what type of sauce I want to make… I suppose it’s not good to be craving pasta at 6:30 in the morning! *makes mental note to visit this blog later in the day*
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Love my pappardelle!
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I had no idea there were so many different types.
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I’ve always loved rigatoni. As a kid I would make a huge mess stuffing meat sauce into them. They were like little cannellonis.
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Cavatappi is my number one, with bucatini being a very, very close second.
Gnocchi and cavatelli rank up there, too.
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