Pasta lovers...favorite shapes, sizes, uses? (mushrooms, healthy, tomato, vodka)

[greatblueheron]

Pastas are so versatile. Besides the usual spaghetti, what are your favorites and how do you use them? I use whole wheat most of the time....for creamy sauces & hot dishes or bakes I like penne, ziti, linguini....for cold salads: bow ties, small shells, orzo & rotini. And, you cannot NOT like alphabets...!

The colored pasta with veggie powders I like but not sure they actually have a significant amt. of the veggie? anyone know? and how to prevent loss of color when cooking?

[Scott94]

I like all the shapes and sizes, but I'm more picky on the sauces that accompany them. Love alfredo and marinara, but I can't stand meat sauce (even though I like meat otherwise).

[maggie2101]

The ones I use the most are shells for a macaroni casserole, spaghetti, linguine for carbonara, and rigatoni for pasta w/Italian sausage and vodka cream sauce. I also love pappardelle (ribbon) for use with dishes like Stroganoff.

[SXMGirl]

Pappardelle is my favorite, especially with Sunday gravy. I also like angel hair, rigatoni, and ravioli with different fillings, and DH likes penne. I don't like regular spaghetti unless I make homemade and I don't like tortellini. I agree with Scott~~don't like meat sauce, but I put meatballs, pork chops, and sausage in my gravy.

[greatblueheron]

Hmmm..the ribbon pasta I have yet to see....sounds interesting! Most of the shapes I enjoy are the ones that stay al dente and have as one poster said "a bite"..soft or mushy pasta is wrong & just plain inedible

I admire those who make their own, I just am not interested anymore...but I ldo love splurging on fresh....that is when I like ravioli and tortellini!

Originally Posted by maggie2101

The ones I use the most are shells for a macaroni casserole, spaghetti, linguine for carbonara, and rigatoni for pasta w/Italian sausage and vodka cream sauce. I also love pappardelle (ribbon) for use with dishes like Stroganoff.

[maggie2101]

Honestly, I love any pasta and could eat it with just butter and salt for any meal every day. When I was a broke 20 something I would cook up some pasta, add a can of tomato sauce, a sprinkle of garlic salt, and a bit of butter and I was good.

[greatblueheron]

I agree....usually when I fix some I try to make enough to keep in the refrigerator for a few days...but sometimes I just end up eating it with the butter and salt when it is still warm.....


Like you, in my 20s: come home from work, saute a box of fresh mushrooms in real butter and place over hot pasta. Done. And good, too!

Originally Posted by maggie2101

Honestly, I love any pasta and could eat it with just butter and salt for any meal every day. When I was a broke 20 something I would cook up some pasta, add a can of tomato sauce, a sprinkle of garlic salt, and a bit of butter and I was good.

[DubbleT]

Conchiglioni, or giant shells, stuffed with various mixtures and baked.
Usually stuffed with Italian sausage, ricotta cheese, and spinach, held together with eggs and breadcrumbs, topped off with a tomato basil sauce. But sometimes we mix it up with whatever might be handy in the kitchen, mushrooms, onions, etc.

[Sweet*Tea]

Love all pasta but my favorites are fettuccine, spaghetti, penne, and bow ties.

[jasper12]

I love pasta, and can make tons of yummy things with it...but alas, it is on my "Do Not Buy" list at the store. It just puts too much weight on me. Why are all the cheap foods so unhealthy?