Pasta shapes

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  • Pasta shapes
  • Premier Icon kayak23
    Subscriber

    I mean proper pasta shapes. Why are there so many? I mean, what possible difference does a slight change in shape make when it’s drenched in Dolmio?

    JulianA’s Composer or Pasta thread showed normal spaghetti, then another type the same, except hollow. What for?

    It’s all the same taste Innit….
    I must be a pasta heathen… 🙂

    _tom_
    Member

    I think different types hold the sauce and stuff better.

    Premier Icon wiggles
    Subscriber

    Spaghetti is just pasta that is awkward, anything you can stab with a fork is acceptable

    Shells definitely hold the sauce better.

    docstar
    Member

    I like the Peppa Pig shapes by Heinz myself, tried the crosse and Blackwell sponge bob squarepants shapes once and they were stinking, gave them to the dog and he had to lick his back end to get the taste out of his mouth!

    deadlydarcy
    Member

    There’s no Alphabetti in that picture. 🙁

    Premier Icon maccruiskeen
    Subscriber

    indeed – shape and surface area are about how thick/thin/piquant/mild the sauce is. Some of the shapes are just different ways of achieving the same ends though, so theres a aesthetic and regional element as well as some variations to do with the machinery used to make it

    DrP
    Member

    tried the crosse and Blackwell sponge bob squarepants shapes once and they were stinking

    Completely agree.
    As does my lad.
    One of the worst ‘tinned pasta things’ ever….

    DrP

    daftvader
    Member

    I got some bike shaped pasta for Christmas…..
    What sauce for….?

    sharkattack
    Member

    Nurburgring pasta anyone?

    Premier Icon kayak23
    Subscriber

    daftvader – Member
    I got some bike shaped pasta for Christmas…..
    What sauce for….?

    650B-uitoni?
    Brings the tagliatelle alive…

    Premier Icon wiggles
    Subscriber

    What forks for bike shape the pasta?

    brakes
    Member

    Fusili is my favourite for bolognese type sauces.
    Farfale for cold pasta and in salads.
    Don’t really like conchigli much apart from with cold tuna mayo when carb loading.
    Spaghetti or linguini preferably for a bit of theatre.

    Slogo
    Member

    these are my favourite!

    pasta shapes

    I mean proper headset standards. Why are there so many? I mean, what possible difference does a slight change in size make when it’s drenched in grease?

    andyl
    Member

    tried the crosse and Blackwell sponge bob squarepants shapes once and they were stinking, gave them to the dog and he had to lick his back end to get the taste out of his mouth!

    Brilliant!

    Premier Icon seosamh77
    Subscriber

    Texture, prefer plain old spaghetti myself.

    Premier Icon Bez
    Subscriber

    Ah, tomaso, I was about to post that myself. Got my copy sitting just next to me – a combination of graphic design and pasta nerding; I bought it on sight 🙂

    daftvader – Member
    I got some bike shaped pasta for Christmas…..
    What sauce for….?

    mint?

    Premier Icon Cougar
    Subscriber

    Why are there so many? I mean, what possible difference does a slight change in shape make when it’s drenched in Dolmio?

    Because “drenching in Dolmio” is something we do. We’d be skinned alive (and made into interesting shapes) if we did that in Italy.

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