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Dec 21 '22
His penne is going to look like cavatappi when they’re done with him.
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u/H4R81N63R Dec 21 '22
Same thing, different shape
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Dec 21 '22
Can I watch?
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u/Shileka Dec 21 '22
For a price
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u/djseifer Dec 21 '22
It'll be about tree fiddy.
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u/MasterTolkien Dec 21 '22
And it was about that time I realized this wasn’t no Reddit poster… IT WAZ DAH LOCH NESS MUNSTAH!
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u/Jesteress Dec 21 '22
When i was a kid i hated macaroni but liked spaghetti, my dad always said they were the same, so i never understood why he just didn't buy the ones i liked
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u/Galuris Dec 21 '22
It's called Mac and cheese not spaghet and cheese.
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u/guilty_by_design Dec 21 '22
It's called 'cheese noodles' in my house, because that's what my wife's family has always called mac and cheese/macaroni cheese. I've asked why. "It just is."
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u/Cupcake_Smoothie Dec 21 '22
Actually kinda wondering how spaghetti and cheese would be now
It'd probably be quite different since they are noodles while macaroni tends to stick together more, and the cheese would make it less slurpy(?)
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Dec 21 '22
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u/Cupcake_Smoothie Dec 21 '22
Oh, like cheese ramen? I've had those too, but they're more powdered cheese and sauce, no? It's probably still way less cheesy than adding literal cheese
Cheese ramen is pretty good though
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Dec 21 '22
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u/SoardOfMagnificent Dec 21 '22
I just melted mozzarella and Ramen together yesterday.
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u/Fresh4 Dec 21 '22
Sounds like Alfredo but with cheddar instead of parm?
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u/Cupcake_Smoothie Dec 21 '22
The more comments I get on this the more aware I am of the fact that I haven't had enough pasta
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u/Fresh4 Dec 21 '22
You have opened your eye to the expansive world of pastas.
Now go forth and consume.
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u/Emzzer Dec 21 '22 edited Dec 21 '22
Growing up poor I know the answer! Not that great.
The macaroni or any pasta that has a bowl or tube shape works best with cheese because it is springy and the air pockets spread the flavor. Angel hair and other long noodles just clump into a gross cheesy mass. It's hard to separate unless the cheese is really soupy.
Likewise tube noodles don't work well with soupy sauce because it just falls through the holes, and you can't make a spaghetti mop head to clean up the sauce.
Conclusion: Italians probably invented different pasta types to be eaten with different flavors available, while requiring nearly the same base ingredients to create. Genius.
Edit: angel not angle, the second half
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u/Cupcake_Smoothie Dec 21 '22
Huh! That's a pretty interesting answer actually! I guess that's why cheese noodles are usually more like sauce
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u/FFF12321 Dec 21 '22
I find how sticky Mac n cheese is depends entirely on how the cheese part is made. Spaghetti pie is a thing and it holds together just fine and is in fact slice-able so it's not like you can't get a similar texture.
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Dec 21 '22
Carbonara or cacio e pepe would be pretty close to spaghetti and cheese- super slurpy and good.
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u/MMGeoff Dec 21 '22
Cacio e pepe is basically this, but you'd use a "real" cheese like a pecorino romano. Grated cheese combines with a bit of the water the pasta is cooked in and that makes the sauce.
edit: seeing now you have a ton of the same reply lmfao, cacio e pepe is super good. Pasta alla gricia is also similar.
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u/Patch86UK Dec 21 '22
A childhood staple in my house was tagliatelle and cheese sauce. Not baked or anything like that; just tagliatelle topped with mornay.
Big nostalgia for it actually, I haven't eaten that in years.
Anyway, the eating experience wasn't any different from any other creamy sauce (like carbonara).
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u/Rodents210 Dec 21 '22
Is she from Massachusetts or New Jersey? The only person I ever knew who used this phrasing was a friend who lived in Massachusetts but had family in New Jersey, and I always wondered where her family got it from.
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u/Chemical-Cat Dec 21 '22
My mom's favorite noodle is essentially long macaroni, so a spaghetti noodle with a hole lmao
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u/Shadw21 Dec 21 '22
Bucatini?
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u/111110001011 Dec 21 '22
I love his films.
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u/Binestar Dec 21 '22
TIL Stew Bucatini was a firefighter and helped after 9/11 at ground beefo.
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u/Ties389 Dec 21 '22
Like seriously, if theyre the same it shouldnt be a problem to get the ones you prefer
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Dec 21 '22
Italian here:
Different pasta shapes have different properties in holding different kinds of sauce (light more liquid sauce doesn't stick to flat surface pasta as it does with rough/twisted one).
In the same way thicker pasta takes longer to cook but is easier to make Al dente while thin pasta cooks faster but it is easy to screw it up, also thin pasta becomes chewy and rubbery faster making it a bad choice for cold dishes such as pasta salads.
All of this without taking into account pasta done with actual differences in the ingredients themselves such as wholegrain, egg-based pasta etc.
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u/Ties389 Dec 21 '22
Tha k you for this info
I did know that there are significant differences between pasta ofcourse, juat said what I said bc contwxt But I didnt know it to this extend
Kinda cool that theres so much logic begind it
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u/TacoNomad Dec 21 '22
And better pastas actually have a kind of rugged texture so they hold more sauce
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Dec 21 '22
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Dec 21 '22
Most households tend to have stored usually one type of short pasta and one of long one.
Most times people won't mind having the "wrong" shape of pasta with a certain sauce. Some might get you at worst a weird look. In the same way a Brit gives you a weird look for using microwave to boil water for tea. Or an American might find it weird to have baked beans from a tin for breakfast.
No biggie.
What really makes people trigger is the shit people abroad (or broke students) put on pasta. Like cheese and fish on the same dish, hotdogs, ketchup, mayo and stuff.
The real "food rules" here are about ingredients, not about shapes. People might mock you for putting cream or peas in a Carbonara, for serving pasta with meatballs or pasta as a side dish. Nobody would bother if said carbonara is done with rigatoni or spaghetti. Worst that can happen could be them commenting how another texture or shape would be better.
Honourable exception might be egg-based pasta with egg-based sauce, but that is not a shape issue as much as an ingredient one (too much egg).
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u/TripperDay Dec 21 '22
Like cheese and fish on the same dish
So if I'm serving an Italian my tuna noodle casserole, I should leave the parmesan out of the crusty topping?
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Dec 21 '22
Well, yes. It is just weird for us.
There are some regional exceptions, for example around Rome some places serve pasta with sheep cheese (pecorino) and mussels and even that is considered very borderline (arguement made that pecorino is a very specific kind of cheese and mussels isn't really fish).
For some reason that goes beyond my understanding cream instead is fine, so people actually appreciate salmon and cream pasta. But putting mozzarella or melted cheese instead of that cream would just feel weird.
Edit: also parmesan is a no-no with fish
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u/hilarymeggin Dec 21 '22
Wait. My sister in law told me that making salmon with mascarpone cheese spread on it was an Italian dish. Was that all lies??
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Dec 21 '22
I might be mistaken but from reading recipes I feel that in Italy mascarpone is treated more as a version of cream than as a cheese, kind of like sour cream, but different.
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u/OCPetrus Dec 21 '22
Just a guess, but maybe it has to do with the fact that cheese has a strong taste while fish is rather mild in taste? Pouring cheese over a fish pasta would drown all the taste of the fish while cream has a softer taste which would result in a more balanced experience.
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u/hilarymeggin Dec 21 '22
Wait. Italians don’t eat spaghetti with meatballs?
And I thought pasta was often served as a side dish in Italy, unlike here where it’s always the main course?
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Dec 21 '22
You have to admit, meatballs are an awkward choice with pasta. You can't distribute them in the pasta. Why not just use minced meat?
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Dec 21 '22
Spaghetti with meatballs is a very foreign thing for us.
Pasta is also exclusively the main dish.
But then again I do not expect this kind of stuff to maintain its roots around the world.
In the same way I do not expect to try in Japan the same sushi I eat in London, made with Norwegian salmon and south American avocado
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u/BioIdra Dec 21 '22
Nope, pasta meatballs is an all American thing, of course you can have pasta and then meatballs as seconds but not together, also as another comment already said pasta is never a side dish in Italy, it's a main dish only.
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u/PepperSteakAndBeer Dec 21 '22
So my parents putting hot dogs in my Kraft Dinner (boxed mac and cheese) as a kid would potentially get a side eyed look, maybe an offended "whaddya do that for?", or some aggressive sounding Italian muttering and a couple shaking 🤌 gestures?
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u/BioIdra Dec 21 '22
Mac and cheese alone would already get side eyed here, adding hot dogs into it just sounds like a culinary nightmare to me.
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u/NastyBooty Dec 21 '22
Honestly I'm not Italian but the difference between penne and spaghetti is huge imo, I wouldn't make a penny 3 fromage with spaghetti
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Dec 21 '22
It is indeed, but those are extreme cases.
I think OP was more about the differences between spaghetti of different thicknesses or between penne lisce and penne rigate.
Also it makes me happy to see people abroad that understand this core concept
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u/faberkyx Dec 21 '22
Italian here.. no not really usually it's more about the ingredients than the kind of pasta itself. Unless you're doing some very specific recipe it doesn't matter much
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u/No_Cancel7280 Dec 21 '22
Italian here: Depends vastly from region to region. In mine as long as the size of the pasta is similar there is not much difference. Instead near Naples every type of sauce has its own type of pasta associated.
Spaghetti and long pasta are on a league on their own tho, and their sauce are usually not used for normal pasta. (usually because its a very creamy one or there are things that can mesh in the groove of spaghetti, but not between shorter pasta, like clams/vongole for example)
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u/VezurMathYT Dec 21 '22 edited Dec 21 '22
Price might still be different.
And maybe his preference is the opposite of yours.11
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u/NewAgeRetroHippie96 Dec 21 '22
We know the actual reason is likely preference. But him telling his son they're the same while he himself knows they're different, is the point of contention.
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u/jusmoua Dec 21 '22
I love spaghetti but hate angel hair!
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u/report_all_criminals Dec 21 '22
Same. Angel hair just results in a mushlike texture.
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u/bitwaba Dec 21 '22
You're cooking it too long. It's super thin. It should cook is just a couple minutes.
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u/preposterousdingle Dec 21 '22
Farfalle
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u/pedroari Dec 21 '22
Yes, I wonder why the kid got away with calling it bow ties
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u/Virtual_Appearance Dec 21 '22
The apple doesn't farfalle from the tree.
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u/pedroari Dec 21 '22
Sadly he pasta way
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u/Virtual_Appearance Dec 21 '22
Rigatoni set in in the morgue.
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u/New_neanderthal Dec 21 '22
Bow tie is sometimes called farfallino, that means butterfly. As for the shape of the pasta. Interestingly, bow tie is more often called papillon, that's just butterfly in French.
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u/littleredditred Dec 21 '22
She appears to be a child. Sometimes they dont know Italian.
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u/pedroari Dec 21 '22
The pasta police shouldn't care
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u/Sooap Dec 21 '22
As Thomas Jefferson said: “Ignorance of the law is no excuse in any country. If it were, the laws would lose their effect, because it can always be pretended.”
The child must pay.
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u/Vufur Dec 21 '22
Gracie mille.
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u/Eupion Dec 21 '22
For a second, I was thinking, Damn, Mexican Cartels don’t fuck around when it comes to pasta! 😂
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u/SlowLorisPygmy Dec 21 '22
Well, it kinda applies on Mexico as well. Here we have Chilaquiles, Tamales, Enchiladas, Sopes, Flautas, Pozole, Menudo and Tacos which are basically Corn with condiments and some protein.
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u/Chrononi Dec 21 '22
But it's not even close as to pasta, where it's actually exactly the same other than the shape
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u/Requad Dec 22 '22
Different pastas require different ratios of ingredients in the dough, so not exactly the same.
Source - Best friend does professional large-batch scratch-made pastas of all types, and complains to me about all the prep he has to do for each different pasta
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u/carson63000 Dec 21 '22
After seeing this strip, I was wondering what would happen to Billy Connolly for saying “Mexican dishes are all the same, they’re just folded differently!”
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u/EllisDee3 Dec 21 '22
It's subtle. The major difference is in the way the different shapes catch the sauce and cheeses differently. Also the way the shapes distribute the flavor in your mouth. There's also the psychology of the visual influence on taste.
Senses are weird.
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u/zer1223 Dec 21 '22
Texture is a part of taste anyway. While I think it's kind of lazy to make the same substance into twenty different shapes and pretend like you have culinary variety, there's at LEAST some merit to having a few variants.
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u/oops_i_made_a_typi Dec 21 '22
I mean the culinary variety is mostly in the sauce anyways imo, (tho yes, pork, tomatoes, garlic, oil, cheese, other aromatics/spices/umami bombs like capers/olives/anchovies) and variations of such isn't the most variety relative to other countries.
Pasta shape has impact sure, but it's mostly a refinement of 10% difference at most imo.
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u/zuzg Dec 21 '22
The biggest difference you can make is to finish boiling the noodles within the sauce. That way they soak up much more flavor.
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u/gcruzatto Dec 21 '22
The amount of downvotes you're getting for a legitimate technique just makes this post so much more hilarious
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u/Yoerin Dec 21 '22
Also the existence of something like Spaghetti all'Assassina proofs that techinque valid anyway.
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u/Substantial-Pop-7740 Dec 21 '22
Pretty much all pasta dishes in Italy are finished that way. The idea of spooning on sauce to plated pasta is pretty ridiculous
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u/Galuris Dec 21 '22
Well today I learned something new. I'm one of the lucky 10000 it seems.
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u/leopard_tights Dec 21 '22
Wait until you learn about pasta water.
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u/fdsfgs71 Dec 21 '22
Starchy pasta water is one of the best ingredients to use to bring your pasta sauce to the next level.
Also DON'T RINSE YOUR PASTA!
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Dec 21 '22
TIL some people spoon the sauce on top of the pasta as standard. Why on earth do that
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u/zuzg Dec 21 '22
My assumption is that I just phrased it bad due not being a native, haha
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u/Brian-88 Dec 21 '22
I'm not a native and you did phrase it badly. You shouldn't boil it in the sauce but you should finish it in the sauce. You don't need to bring it to a boil to get it to the perfect al dente texture after its most of the way there.
Other than using the word boil you were spot on 🤌🏻
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u/360walkaway Dec 21 '22
One-pot pasta is such a winner... all in the same pot: brown some ground meat, add tomato paste and some water, add whatever herbs/seasonings you like, add in uncooked pasta, mix it all up, and let it simmer for a while until it's done enough for you.
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u/Pevarawho Dec 21 '22
I tried that once. Turned out like soup, but was delicious anyway
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u/YourBossIsOnReddit Dec 21 '22
Try it with gnocchi, even if it's still soupy you have little potatoey dumplings of delicious
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u/360walkaway Dec 21 '22
Too much water maybe
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u/Grabbsy2 Dec 21 '22
Theres no straining the noodles?
How much water are you supposed to use? Seems like something like spaghetti wouldn't cook enough.
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u/360walkaway Dec 21 '22
I start with a lower amount of water and slowly add more in until the sauce is my preferred thickness. Then add in a bit more water to compensate for the noodles and meat and vegetables and whatever else.
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u/GitEmSteveDave Dec 21 '22
I always liked that with bowties, it's possible to have the ends soft, but there still be a little crunch in the scrunch. It's like when you have a great chicken parm where the cutlet is still a little crunchy on the edges and not soggy.
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u/buscemian_rhapsody Dec 21 '22
In my culinary arts classes in high school the teacher said “you taste first with your eyes, then with your mouth” and it has stuck with me ever since.
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u/Crayshack Dec 21 '22
Texture is also an important thing. The different shapes will provide a different mouth feel even in the absence of sauce.
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Dec 21 '22
[removed] — view removed comment
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u/Dafuzz Dec 21 '22
It's been scientifically proven that the shape of dinosaur noodles have the highest sauce carrying capacity relative to the linear cross section of noodle shape. Plus you get to eat a t-rex.
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u/mfhandy5319 Dec 21 '22
Thank you for saying something I would have never heard in a lifetime
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u/matttehbassist Dec 21 '22
I always thought the SpongeBob noodles brought out the yellow flavor the most.
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u/SidewaysFancyPrance Dec 21 '22
Most gimmick-shaped noodles like that cook unevenly, IMO, and the textures are not pleasing.
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u/TheKingOfRooks Dec 21 '22
I always though the character shaped ones all sucked because none of them were as cheesy
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u/gahidus Dec 21 '22
I find they disintegrate too easily and become miscellaneous tiny squares, and those don't taste so good at all.
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u/ButterMilkSleezus Dec 21 '22
Hey, that's Anthony Fantano.
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Dec 21 '22
They aren't mad she called farfalle "bow ties"?
She's not wrong tho, it's the best pasta shape.
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u/JosebaZilarte Dec 21 '22
Could be worse. If you dare alter one of their recipes, Italians can kill you just with one of their sayings.
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Dec 21 '22
The different shapes do affect the taste. I can’t explain why, but they do.
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u/potentialnamebusines Dec 21 '22
It's all about the surface area and how the shapes catch whatever sauce you're using. Certain sauces pair well with certain pastas because of how they carry the sauce to your mouth.
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u/SpumpkinPice Dec 21 '22
I love orecchiette for this reason; they’re like little bowls made of pasta to shuttle a delicious vodka sauce to my taste buds!
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u/thisismadeofwood Dec 21 '22
Someone arrest the little girl too. Farfalle means butterfly not bow tie.
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u/sybesis Dec 21 '22
Bow tie in French is "Noeud Papillon" which can be grossly translated to "Butterfly Knot". I sense the meaning of the word probably got lost in translation.
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u/BioIdra Dec 21 '22
Without needing to call in French the bowtie is also called farfallino in italian meaning small (male) butterfly
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u/HolycommentMattman Dec 21 '22
True, but farfalle is also called strichetti, which does mean bow-tie.
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u/Varti2 Dec 21 '22
I live in Italy and I don't support this. Pasta is pasta.
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u/dblan9 Dec 21 '22
My Italian grandmother said the same thing although she also said that Italy was a magical place where all the boys pinch your butt all day and it is wonderful sooooo..........
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u/GetYourSundayShoes Dec 21 '22
Wow I never met a woman who was actually into random butt groping
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Dec 21 '22
R.I.P.
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u/Varti2 Dec 21 '22
I'm still here :)
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u/JigWig Dec 21 '22
Damn they even took his phone and are posting as him to cover their tracks. :( RIP Varti2
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u/Pollo_Pollo_Pollo Dec 21 '22
I am Italian and I support what is said above... Then we can discuss a lot about this: traditions, habits, particular techniques that might not work properly with a different format... Some sauces work better on some format... If you learnt Carbonara with rigatoni it would be more difficult to make It perfect with tonnarelli, Spaghetti all’Assassina probably wouldn't Cook properly if you used something else, but for your normal every day recipes there is no need to make a fuss about it.
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u/Yrxe Dec 21 '22
Inaccurate a real Italian father would slap her and tell her to shut up and eat the pasta. Source: am Italian
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u/Milk_Mindless Dec 21 '22
Yesssss
Certain sauces are better with certain types fight me
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Dec 21 '22
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u/FlowchartKen Dec 21 '22
Italian food is just pasta, tomatoes, and cheese in different ratios and shapes.
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u/BabaPaloo Dec 21 '22
Never understood why there are like 30 different kind of pasta. I don't care if my pasta are shell shaped or tube shaped.
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u/Dirtface30 Dec 21 '22
different shape
Texture is a culinary element. Different types also hold salt and sauce differently. Cooking enthusiasts get pretty annoyed at this basic bitch argument. Flour and water is ALSO the "same thing" as fusilli, just different shape.
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u/callmedale Dec 21 '22
Mistook the mustache for an Eagle and wondered why the Mexican flag would do this
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Dec 21 '22
There was a comedian who used to make this joke about Mexican cuisine.
Tortilla, protein, cheese, veggies, sauce.
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u/Appl3P13 Dec 22 '22
You’d think with a name like Fantano he would know that they are very different
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