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I love Angel Hair Pasta. And Linguine. And Regular Spaghetti.
It depends on the sauce usually, as to which one I use.
Any more, I use it just as often as Spaghetti..if not more. I like the lighter feel.
It works well with lighter sauces.
I love Angel Hair Pasta. And Linguine. And Regular Spaghetti.
Quote:
Originally Posted by merv1225
I generally use regular spaghetti, but occasionally I'm in the mood for Angel Hair for a bit of a change.
Ever since I discovered angel hair, I haven't wanted regular spaghetti. And I was never a fan of linguine. When I use a chunkier sauce, I prefer cavatappi.
No, I only like the short pastas, long ones, like angel hair or spaghetti make too much of a mess. But I have known people who really like AH.
Eat what you like.
Your comment interested me. Aren't they all the same, ingredient-wise. Yet, they "taste" quite different. I guess it's texture??
Anyway, I don't have a preference between thin and regular spaghetti but favor both over AH.
DW always bought thin because it cooked in 11 or 12 minutes versus 13/14 for regular. Too long? Not when your home's elevation is 9000'. It's still a little stiff after eight minutes.
I'm in my 50s and even back in the day, old school Italian restaurants in the NYC area used "pasta" on their menus. They were divided into antipasto, pasta and secondi sections on the menu. Within the pasta section, the individual dishes specified which type.
Unlike in Italy, each portion was very large, so it's not common to order multiple courses because the pasta dishes are entree-sized, and the meat entrees frequently are served with a side of pasta anyway.
It's true that people didn't say "We're having pasta for dinner" when they were serving spaghetti and meatballs at home, but the term wasn't completely unused.
I'm in my 50s and even back in the day, old school Italian restaurants in the NYC area used "pasta" on their menus. They were divided into antipasto, pasta and secondi sections on the menu. Within the pasta section, the individual dishes specified which type.
Unlike in Italy, each portion was very large, so it's not common to order multiple courses because the pasta dishes are entree-sized, and the meat entrees frequently are served with a side of pasta anyway.
It's true that people didn't say "We're having pasta for dinner" when they were serving spaghetti and meatballs at home, but the term wasn't completely unused.
No, you are right, and I think I alluded to that in my earlier post. "Old school Italian restaurants" would very likely have been the ones who used the term "pasta".
I grew up 30 miles outside of Manhattan, and while people think of New Jersey as heavily Italian because of TV shows and movies, where I lived there hardly were any Italian people. I was a teenager before I ever knew someone whose mother made their own sauce, and the reaction was like, "WHY on earth would you make spaghetti sauce? It comes in a jar!"
When I was fifteen, my piano teacher took me to hear an oratorio at St. Bart's. This would have been 1973.
We went for Italian food afterward, at a restaurant in the city, a little place on a side street. That was the first time I ever had real Italian. It just wasn't a thing out in the burbs yet. I remember I had no idea what anything on the menu even was, but I ended up with stuffed shells and I have loved them ever since!
I like "thin" spaghetti...but not so much Angel Hair.....although, I'll eat almost any pasta!
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