Pasta: Difference between revisions

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[https://www.americastestkitchen.com/articles/7008-how-to-make-pasta-by-hand by Andrea Geary 2/4/23 AMERICA'S TEST KITCHEN]

This was the first question I put to Katie Leaird, a former America’s Test Kitchen editor and current food writer and pasta-making instructor who studied her craft in Italy. Without hesitation, she replied: “Because fresh pasta is a completely different food.” The texture of a fresh noodle, she insisted, is chewy in a way that’s impossible to replicate with one that’s been dried.

=====Our Favorite Pasta Shapes=====

[https://www.seriouseats.com/staff-favorite-pasta-shapes by The Serious Eats Team 01/4/21 serious eats]

up, the Serious Eats staff is a little obsessed with pasta (just look at our Starch Madness tournament!). While we'll eat just about any kind of pasta (except angel hair), there are some shapes we turn to time and again, for their ability to hold onto sauce, for their perfect chew, or simply because they inspire in us some sense of comfort, whether it's rigatoni with its ridges, the long strands of bucatini or linguine, or the gyre-like cavatappi. Of course, there are some of us who can't choose a favorite shape—can you blame us?—and we love them all (except angel hair). Nevertheless, we have opinions, because we always have opinions; really, we have more opinions about pasta than we know what to do with. So we decided to share some of the why's and wherefore's of our most loved pasta shapes. Do you have your own personal favorite? Do you think any of us—gasp!—are wrong? Let us know in the comments!

Pasta: Difference between revisions

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@@ Line 23: / Line 23: @@
 [https://www.americastestkitchen.com/articles/7008-how-to-make-pasta-by-hand by Andrea Geary 2/4/23 AMERICA'S TEST KITCHEN]
   This was the first question I put to Katie Leaird, a former America’s Test Kitchen editor and current food writer and pasta-making instructor who studied her craft in Italy. Without hesitation, she replied: “Because fresh pasta is a completely different food.” The texture of a fresh noodle, she insisted, is chewy in a way that’s impossible to replicate with one that’s been dried.
+=====Our Favorite Pasta Shapes=====
+[https://www.seriouseats.com/staff-favorite-pasta-shapes by The Serious Eats Team 01/4/21 serious eats]
+ up, the Serious Eats staff is a little obsessed with pasta (just look at our Starch Madness tournament!). While we'll eat just about any kind of pasta (except angel hair), there are some shapes we turn to time and again, for their ability to hold onto sauce, for their perfect chew, or simply because they inspire in us some sense of comfort, whether it's rigatoni with its ridges, the long strands of bucatini or linguine, or the gyre-like cavatappi. Of course, there are some of us who can't choose a favorite shape—can you blame us?—and we love them all (except angel hair). Nevertheless, we have opinions, because we always have opinions; really, we have more opinions about pasta than we know what to do with. So we decided to share some of the why's and wherefore's of our most loved pasta shapes. Do you have your own personal favorite? Do you think any of us—gasp!—are wrong? Let us know in the comments!