If looking to keep the general spaghetti form, bucatini can’t be beat.
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MycoBro@lemmy.world 10 months agoDon’t just talk shit. Tell me what (and where) pasta I should be eating, goddamnit.
Ikelton@lemmy.world 10 months ago
thiccdiccnicc@sh.itjust.works 10 months ago
I find fettuccine a better use in every way if your dish requires straight pasta (not a huge fan of angel hair). Rotini is the shit when you have a sauce that is chunky but I also use it in mac and cheese - whenever I can really. Honorary mentions to cavatappi and penne as they do a great job of soaking up that sauce with their crevices. Them saucy crevices.
Along the east, rice noodle vermicelli is fantastic, much preferred to any angel hair any day when you can use a rice noodle. Kuey Teow noodles (flat noodles) I can gorge my weight on when prepared correctly. And do not overlook a good egg noodle in a killer broth.
threelonmusketeers@sh.itjust.works 10 months ago
Penne gang represent!
thorbot@lemmy.world 10 months ago
My guy, cavatappi or die
KevonLooney@lemm.ee 10 months ago
Please. The superior rigatoni looks down on your petty bickering.
laurelraven@lemmy.blahaj.zone 10 months ago
I meh at your fettuccine and counter with the far superior linguini
sudneo@lemmy.world 10 months ago
There are various types of “spaghetti”, from the thin ones to quite thick, then vermicelli, spaghetti quadrati, spaghetti alla chitarra etc…Definitely you can’t replace spaghetti with fettuccine in all instances, IMHO.
That said, I am team vermicelli (which are thicker). But spaghetti from a good pasta brand (for supermarket stuff, say Rummo, Liguori) are just another thing compared to the Barilla stuff.
MycoBro@lemmy.world 10 months ago
Bet