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Old 11 August 2016, 05:38 PM
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Floater Floater is offline
 
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Default What kind of pasta with this sauce?

I know that your choice of pasta depends on the sauce, so what kind would you recommend for an onion, tomatoe, fish stock and fish/shellfish sauce?
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Old 11 August 2016, 06:43 PM
KirkMcD KirkMcD is offline
 
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Not sure how thick that sauce will be, but this guide should help.
http://www.bonappetit.com/test-kitch...ta-for-a-sauce
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Old 11 August 2016, 07:18 PM
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Thank you! I think I am not too far away to use spaghetti.
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Old 11 August 2016, 11:53 PM
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Richard W Richard W is offline
 
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Yes, I was going to suggest that or linguine or something similar.

I like that article - short but sweet; I had never actually formulated those rules but they're close to my own "intuitive" preferences so it's hard to disagree with them! They do rule out spaghetti bolognese (in the British sense of a sauce made with loads of minced beef as well as tomato and garlic), of course, but to be honest I've always thought that sort of bolognese sauce is better made into a baked macaroni dish (my mum would have called it macaroni Milano) or a lasagne than it is poured in bulk over spaghetti.
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Old 12 August 2016, 12:22 AM
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Plurabelle Plurabelle is offline
 
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My mother's father was half Italian, and he dominated the cooking style for our entire family (because it was delicious).

He'd recommend a flat, long noodle, the width depending on the richness of the sauce vs the ingredients. Do you need the sauce to stick to the noodle, or are you going to fork up a rather clean brothy noodle and supplement with a tablespoon?

Other gems:
-Pasta serves a function for you. Only you can decide what it needs to do for you in order to make your meal complete.
-Do not dishonor your pasta. It is the skeleton of a good meal. It carries the weight of all the dressing and ensures you're fed.

My Dutch husband acts like my mom and I are crazy when we ask what kind of pasta he'd like and he shrugs and says "whatever." It makes the meal!
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