Best Pasta

[BeBMan]

Pasta > pizza - FACT!
(though I have to admit pizza is , and I eat it more often than pasta).

I'm too lazy for a poll and the obligatory banana pasta.

Let's just have some flame war about the best pasta, ok?

First decision is to establish what's generally superior: Spaghetti, Maccaroni, Farfalle and what not....

Then - what recipe specifically? Spaghetti Bolognese? Carbonara? Etc, etc.....

Discuss

[BeBMan]

So noone here likes pasta. Fine, I can deal with it

*mumbles something about pasta-hating aggressors*

[alva]

It's not so much what is the best pasta but what is the best pasta for the job.
Mainly, whether the dish has a lot sauce or not (in which case, spirelli is better than tagliatella.).

In general, I prefer classic spaghetti as I don't really like thick pasta, though I do want - a will only eat - them very al-dente.

[SlowwHand]

Angel hair.

[b etor]

i just had velveeta. then my dad said he was going to grill angus burgers AFTER i ate. gahhh.

[SlowwHand]

Angus McPhearson?

[b etor]

pshhh no. angus young!

[SlowwHand]

I never liked him anyway. Go ahead and eat him.

[b etor]

i liked him lots

[Japher]

I like anything spicy from pad thai to penna puntanesca

I really like tubular pastas more than string pastas, and I'm not a big fan of bakes (i.e. lasagna), though my wife is.

I like red sauces, but they must contain sausage. I love a good alfredo and pesto. However, if you can make a great spicy pasta dish without tomatoes or cream than you can have my heart.

Generally, I put red pepper flakes on my pasta.

[Peter Triggs]

Japher, here's one of my favourite pasta recipes:

Spaghetti con aglio, olio, e peperoncino

Also known as Spaghetti with Garlic, Oil, and Peperoncino (Chile Pepper).

This is one of those recipes that restores my faith in Italian food. It's so simple, yet so completely satisfying that it makes me blissful. Infusing the oil with the heat of the peppers and the warmth of garlic makes the pasta sublime, especially when you grate a bit of parmesan cheese atop.

Good god, do I love Italian food.

1 lb. spaghetti
1/4 cup olive oil
4 cloves garlic, peeled
1 peperoncino, dried or fresh
1/4 cup chopped Italian parsley
2 teaspoons red chile pepper flakes (optional)
Boil the spaghetti as per instructions on box.

While the pasta is cooking, place 1/4 olive oil into skillet and bring up to medium heat. Add the garlic and peperoncino and allow to brown. Lower heat to a simmer and continue cooking until the pasta is done.

When the pasta is complete drain it completely. Remove the garlic and peppers from the heated oil, and replace it with the pasta and parsley. Coat throroughly and then season with chili flakes, salt and pepper.

Serves 4 to 6

I just chop up 4 or 5 chile peppers and omit the flakes.

http://www.accidentalhedonist.com/index.php/2006/06/14/spaghetti_con_aglio_olio_e_peperoncino

[Jon Miller]

in general I like pasta a lot better

I quit eating it for a while, because it is high in carb and not much other stuff, I found a pasta (processed, but oh well) that was 20% protien, and have that occasionally now though.

Barilla Plus, I think. It tastes fine also, not too weird (although I do always eat it with sauce).

JM
(I just find a healthy ready prepared red sauce to eat with it, since that is easy and reasonably healthy, I think)

[SlowwHand]

Why does parsley exist? To what purpose?
Get that off my plate, it's in the way.

[Drake Tungsten]

Parsley

[SlowwHand]

Yeah, right. Along with sage, rosemary and thyme?