Pasta: Difference between revisions

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[https://www.seriouseats.com/staff-favorite-pasta-shapes by The Serious Eats Team 1/4/21 serious eats]

Yup, 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!

=====A New Way to Cook Pasta? | The Food Lab=====

[https://www.seriouseats.com/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab by J. Kenji López-Alt 12/1/24 serious eats]

My wife and doorman have got a pretty sweet deal. All they have to do is nothing, and they get hot, fresh food delivered to them several times a day. Of course, they do have to be content with eating, say, fried chicken and nothing else for a month as I test a recipe, and of course there's the never-ending supply of burgers, but all in all, they've pretty much got it made.

So you can imagine my surprise the other day when I walked into the kitchen and saw my wife cooking, and my even greater surprise when I realized she was cooking pasta—in our smallest pot—at a simmer. The water was barely covering the noodles as she stirred them to keep them submerged.

Pasta: Difference between revisions

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@@ Line 56: / Line 56: @@
 [https://www.seriouseats.com/staff-favorite-pasta-shapes by The Serious Eats Team 1/4/21 serious eats]
   Yup, 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!
+=====A New Way to Cook Pasta? | The Food Lab=====
+[https://www.seriouseats.com/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab by  J. Kenji López-Alt 12/1/24 serious eats]
+ My wife and doorman have got a pretty sweet deal. All they have to do is nothing, and they get hot, fresh food delivered to them several times a day. Of course, they do have to be content with eating, say, fried chicken and nothing else for a month as I test a recipe, and of course there's the never-ending supply of burgers, but all in all, they've pretty much got it made.
+So you can imagine my surprise the other day when I walked into the kitchen and saw my wife cooking, and my even greater surprise when I realized she was cooking pasta—in our smallest pot—at a simmer. The water was barely covering the noodles as she stirred them to keep them submerged.