Comments on: Which Sauce For Which Pasta? /cooking/which-sauce-for-which-pasta/ Zester Daily Fri, 22 Dec 2017 00:40:15 +0000 hourly 1 https://wordpress.org/?v=4.5.12 By: Joy Rosal-Sumagaysay /cooking/which-sauce-for-which-pasta/#comment-1214287 Tue, 05 May 2015 14:49:43 +0000 /?p=59368#comment-1214287 🙂 I used to when I was a kid. Filipinos, young and old, love this sauce for pasta. Guess I’m different (but only with pasta). Proud of our rich Philippine heritage.

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By: Julia della Croce /cooking/which-sauce-for-which-pasta/#comment-1211442 Sun, 03 May 2015 17:49:40 +0000 /?p=59368#comment-1211442 Well Joy Rosal-Sumagaysay, that’s a new one! You didn’t say whether you like it?

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By: Joy Rosal-Sumagaysay /cooking/which-sauce-for-which-pasta/#comment-1210470 Sun, 03 May 2015 01:22:14 +0000 /?p=59368#comment-1210470 Amazing! Thank you for this informative and entertaining article Ms. Julia. In the Philippines, we generally know only two: spaghetti–in banana catsup sauce with hotdogs and ground pork and macaroni– in the same bright red, sweet sauce, the dish called baked mac but never baked at all!

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By: Julia della Croce /cooking/which-sauce-for-which-pasta/#comment-1065286 Mon, 12 Jan 2015 00:58:25 +0000 /?p=59368#comment-1065286 Hello JILL SHNAYER,

I suspect you are referring to fresh tagliatelle? I will have to write an article on fresh pasta and sauces as well. This story addressed only dried pasta, but you will be able to find factory made pasta secca called “tagliatelle al’uovo,” that is, semolina flour and egg pasta in dried form, easily. They aren’t the same as fresh pasta, but they are quite good. Traditionally, the dried egg tagliatelle are matched with butter-based sauces, and sauces containing cream.

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By: Phyllis@Oracibo /cooking/which-sauce-for-which-pasta/#comment-1065283 Mon, 12 Jan 2015 00:56:40 +0000 /?p=59368#comment-1065283 What a great lesson! And of course, every time I see a shape I don’t have, well you know…home it comes, you should see my “collection”! I often use Marcella’s Essentials list for reference. Italians know their pasta…so I trust their suggestions! Julia this post is bound to become very useful for a lot of folks! Happy pasta eating! I’m always happy when eating pasta!

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By: C.C. Fridlin /cooking/which-sauce-for-which-pasta/#comment-1065282 Mon, 12 Jan 2015 00:56:34 +0000 /?p=59368#comment-1065282 Thanks Julia! Interesting article. I’ve seen some of this in the past….around my house, we occasionally get it right – my wife prefers the Farfalle (regardless of sauce) and the daughter loves the “Wagon Wheels.” Always tastes great even if we don’t match it correctly…..

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By: Julia della Croce /cooking/which-sauce-for-which-pasta/#comment-1065275 Mon, 12 Jan 2015 00:53:03 +0000 /?p=59368#comment-1065275 GENE VRICELLA, Unfortunately, many pasta makers don’t export many of the more unusual shapes because people don’t buy them. I know of a few manufacturers of the highest quality artisanal pasta who do bring in all kinds of shapes besides the commonly know ones. They include Rustichella d’Abruzzo, Benedetto Cavalieri, Del Verde, and Faella. There are others as well. If you are not near food specialty stores that carry them, you can find trenne (same as trenette) and trofie on line at such retailers as Market Hall Foods in Oakland CA, Gustiamo in Bronx, NY, Ritrovo in Seattle, and DiPalo Selects in NYC, Corti Brothers in Sacramento CA, and Zingerman’s in Ann Arbor MI. You may also find paccheri, which I find in NYC. That one isn’t as well known as the first two you mention.

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By: Jill Shnayer /cooking/which-sauce-for-which-pasta/#comment-1064996 Sun, 11 Jan 2015 20:18:06 +0000 /?p=59368#comment-1064996 What about my favorite tagliatelle ?

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By: Gene Vricella /cooking/which-sauce-for-which-pasta/#comment-1064825 Sun, 11 Jan 2015 17:52:47 +0000 /?p=59368#comment-1064825 This was a fascinating history of pasta shapes. Grazie mille!
What can you tell us about these shapes I have seen in Italy: trennette (Liguria), trofie (Puglia), paccheri (Basilicata)? I can’t seem to find any of these here in the States.
❤️

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By: Julia della Croce /cooking/which-sauce-for-which-pasta/#comment-1063901 Sun, 11 Jan 2015 02:59:06 +0000 /?p=59368#comment-1063901 Marian, your mother was onto something. Little did she know that “wheels,” “rotelle” in Italian (aka “route”), were designed for ricotta sauces or combined tomato and ricotta sauces; also for other thick cheese sauces and ragù (meat sauces). The idea, of course, is that the bits of sauce become caught in the spokes. Some artisanal manufactures make not only rotelle, but also “rotelle media” (medium wheels). Benedetto Cavalieri in Puglia, one of the finest artisanal pasta makers, invented “rotelle pazze” (“crazy wheels)–these are twice the depth of regular rotelle, a bit like mountain bike wheels. I watched the “crazy wheels” being made from bronze dies at the Cavalieri pasta factory in Lecce just a few months ago, where Mr. Cavlieri proudly informed me that they had invented the shape.

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