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The shape matters because different sauces have different consistencies.
If you’re eating a massive hoagie you want a thick roll, if you’re eating caviar you want a thin cracker.
I would like to subscribe to pasta facts.
The dude in the disney rat chef movie’s named linguine, which is flat spaghetti.
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And the pasta texture. See Gnocchi.
Gnocchi is tater tots, not pasta
Don’t tell me what I want. This is why no one respects yurapeein traditions. Pineapple on pizza is fucking delicious.
Bees who make honey don’t argue with flies who like to eat manure.
[jk]
the white man is the most superior race
Thanks Rowling, very cool.
This is why we don’t put pineapple on pizza.
In sweden they put banana on pizza.
I had this recently and it’s actually weirdly good. Specifically it is banana chicken curry and the flavors go together quite well. I’m not a fan of banana and assumed I’d dislike it but I was proven wrong
In 1658 Sweden was the powerhouse of Europe.
They ruled an empire that stretched from the Arctic to Germany and deep into Russia.
Then they put a banana on a pizza and this is the result.
But have you tried cold grape jelly on a hot pepperoni slice. Delious.
Ctrl+C, Ctrl+Pasta
Cavatappi > Macaroni > Penne > Farfalle (fuck those bowties in particular)
Yeah what are you supposed to eat with farfalle anyway? Also, overcook the external while the middle is still al dente++
Skill issue
Looks at skill
It’s boiling water
Water was clearly too boily.
2 quick
Well how the _*# do you boil them correctly?!
I imagine a gentler boil maybe not even full boil.
Macaroni is number 2? The elbows?
Cavatappi > Penne > Rigatoni > Spaghetti > Farfalle > Orzo > Linguini > Macaroni > Rotini
I’d put conchiglie pasta pretty high, I make “mac” n cheese with it because it holds the sauce so well
I’d also like to mention gnocchetti sardi as my go-to for pesto, for the same seasons.
where do you rank mafaldine?
