Now I’m thinking the tiny bowties would be good in pasta salad or lentil salad, the latter of which I often add quinoa or bulgur to, but the bowties would add visual appeal.
3 Likes
I saw De Cecco radiatori in WF today (labeled as “New”), and got some to replace the five year old bulk radiatori on my shelf.
7 Likes
….
I recently changed by pasta stock game.
I have more long pastas than I’ve had in years. More bucatini
Also, more egg noodles.
3 Likes
Bucatini and the shorter curly version. More shapes, less plain.
1 Like
I have been holding back on stockpiling mezzi rigatoni but it was served to me recently at a restaurant and my resolve is crumbling.
3 Likes
You can have my share of bucatini. I thought it’d be a fun shape, but the long tubes are a PITA to slurp into my mouth, and I end up swallowing a TON of air! Makes for some great belches after, though.
3 Likes
make Pastitsio with it.
I might make some tonight .
I thought pastitsio was made with ziti? Do you cut/break the bucatini?
1 Like
some people cut it or break it, some don’t. I don’t.
The Pastitsio pasta used in Greece has a slightly bigger hole than most Italian bucatini but bucatini works. It’s a long pasta.
Ziti would work but that’s not what most Greeks would buy.
Misko is the Greek pasta brand I can buy easily in Canada. usually cheaper than Italian pasta
On hand right now are:
Central Market Gragnano
Pappardelle
Vesuvio (perfect for M&C)
Linguine
Capellini
Stellini
Momfuku ramen
Soba
Rice
Egg
DeCecco orecchiette (second favorite for M&C)
I also often have fusilli or radiatori on hand.
Ravioli, lasagna, and often pappardelle are handmade.
Thankfully it is not so expensive as to be prohibitive, but seeking out and paying up a bit for good Gragnano pasta is really worthwhile. It will up your pasta repertoire as much as if not more than San Marzanos and real Parmigiana.
4 Likes
Well, hell. If there can be radiator pasta, why not coil spring pasta?
4 Likes
And like the radiatore, this holds lots of sauce, between the coils and in the pasta holes.
2 Likes
Up next: Macpherson strut pasta! Or will brake drum pasta beat it to market?
I’ve never understood the point of this shape.
Kids love it! We had it regularly when I was growing up.
With margarine and green-can Parmesan, of course.
4 Likes
I get that. Kids love a lot of stuff I don’t understand 
I was just wondering what they would add to any given sauce or prep. But I also don’t really care for radiatore. I’m a long-strand pasta gal at heart — with very few exceptions, as per my post somewhere here in this thread from who knows when, what can I say 
This thread inspired me. Tonight we had some absolutely wonderful cacio e pepe and a green salad.
6 Likes
