What's your Noodle?

[LadyS]

Serious discussion:

1. What are your favorite pasta noodle shapes?

2. Any you don't care for?

3. Favorite pasta dishes?

4. If you were a pasta noodle, which one would you be?

 

[LadyS]

1. I like me some thick spaghetti, rotini, ziti, tripolini, orzo, fusilini, and messinesi.

2. Not a fan of most of the stuffed pastas (don't like stuffed anything really), rigatoni, cavatappi, fettuccine, or penne.

3. I don't really have a favorite, but anything homemade and baked and best.

4. I'd probably be a linguine, long and able to wrap myself around stuff, but stretched thin because life's made me that way.

 

[Aneka]

spagetti, farfalle, gnocchi, penne, rigatoni

...and the stuffed ones
In Italy: You've already shown us the various types and shapes of Italian stuffed pasta. Astonishing. I doubt most Italians know all of them.
In Russia they are pelmeni.
In Germany they are Maultaschen.
In Turkey they are manti.
People around the globe seem to love stuffed pasta/ noodles. Did I forget something?

 

[Gerald Wilgus]

1. Do I need to choose? OK then. Angel Hair, with Manicotti (Ricotta, Parmesan, with chopped Spinach and Proscuitto), a close second.

2. Love 'em all.

3. Spaghetti Aglio e Olio. Lobster Fra Diavalo. Baked Manicotti. Tonkatsu Ramen. (added) I nearly forgot those kings of dumplings, Pierogi. We will have some Mushroom & Kraut Pierogi for dinner tonight with lambchops.

4. Udon.

 

[Aneka]

Oh favorite pasta dishes:
tagliatelle secoe
spagetti all'amatriciana
pasta with zucchini and pine nuts

 

[Tom]

I like a german variety best, called Spatzle. They are rough, hand rolled and thicker.

 

[Aneka]

I like a german variety best, called Spatzle. They are rough, hand rolled and thicker.

View attachment 72266

Yes, how could I forget Spätzle
with cheese and roasted onions.

They are a quick but not easy way to make noodles: You scrape tiny pieces of dough from a cutting board right into a pot of boiling water. Handmade Spätzle come in irregular shapes.

 

[Gerald Wilgus]

I like a german variety best, called Spatzle. They are rough, hand rolled and thicker.

View attachment 72266

I do Spatzle by dripping the batter through a colandar into boiling water.

 

[Aneka]

I do Spatzle by dripping the batter through a colandar into boiling water.

Clever and foolproof way. I need to try that one out.

 

[Suzette]

I like udon. Have you ever seen a Japanese chef make udon? Absolutely fascinating!

That funghetti looks fun too

 

[Raggamuffin]

Ed

 

[MyLifeAsAnAspie]

And I like how one my favorite foods has spawned a major world religion, Church of the Flying Spaghetti Monster (FSM for short). Fusilli if I had to pick, Caserecci is growing on me though.

 

[Gerald Wilgus]

I like udon. Have you ever seen a Japanese chef make udon? Aboslutely fascinating!

That funghetti looks fun too

No, I have not. But I enjoy it in a rich, clear, mushroom broth made with Porcini, and Morels and serve it with Udon, Enoki, and sliced pork.

 

[Suzette]

This is actually a Chinese chef making noodles but it is the video I was thinking of!

 

[watersprite]

1. Ravioli (swoon)
2. orzo (also swoon)
3. Linguini (with garlic & clams)
4. Dischi (in homemade minestrone)

I try to stay away from wheat, but it has a way luring me back.

@Tom my mama used to make that too. If there were any leftovers, next morning we’d have them warmed up in butter with a little cinnamon sugar. She used 2 spoons to make them. “Messerspitzen” she said. I think it means little bits of dough. (?)

 

[Gerald Wilgus]

This is actually a Chinese chef making noodles but it is the video I was thinking of!

You would like the documentary, Ramen Heads, which follows Osamu Tomita making his Tsukemen Ramen, a very thick base made for dipping. I have a goal of eating some at his shop.

But for wonderful entertainment, try the film, Tampopo. It is deliciously funny in a way that the Japanese can only pull off.

 

[Suzette]

You would like the documentary, Ramen Heads, which follows Osamu Tomita making his Tsukemen Ramen, a very thick base made for dipping. I have a goal of eating some at his shop.

But for wonderful entertainment, try the film, Tampopo. It is deliciously funny in a way that the Japanese can only pull off.

Perfect timing! I needed a good suggestion. Thank you!

 

[Crossbreed]

I like rotini.*
Macaroni gives me gas.
I am okay with spaghetti, but it is harder for my daughter to manage.

*There are probably others I would like, too, but our grocery store doesn't carry all of the choices given in the OP.

 

[Gerald Wilgus]

1. Ravioli (swoon)
2. orzo (also swoon)
3. Linguini (with garlic & clams)
4. Dischi (in homemade minestrone)

I try to stay away from wheat, but it has a way luring me back.

@Tom my mama used to make that too. If there were any leftovers, next morning we’d have them warmed up in butter with a little cinnamon sugar. She used 2 spoons to make them. “Messerspitzen” she said. I think it means little bits of dough. (?)

I always have uses for left over pasta or rice at the next day's lunch. Some in my family never eat leftovers! Their loss, since they will never know the way flavors in a stew, soup, or chili, "marry" when a day or two has passed: plus they don't cook, so why would I trust their tastes?

 

[Aspychata]

Love Chinese flat wide noodles. Like the cellophane noodles in spring rolls, and Filipino pansit noodles. Angel hair is perfect. Right now l can buy spaghetti with 13 grams of protein - perfect. Also like ramen noodles and freshly made Chinese noodles. My daughter and l like a fried egg on top of ramen noodles.