OP
OP
pictonguy
Head Chef
Thanks, tonight is the night and I'll let you know what i think.
Going to make "Pasta alla Genovese"
- Thread starter pictonguy
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
I had Rigatoni #17 which I have now looked up to find out where it fits in the world of pasta... only in the manufacturers product line! LOL.
Just knowing all the pasta's is an art in itself.
Please Note:
All Pasta 125 classes are full, please take a number and have your grades from Pasta 124 ready to be able to qualify.
Just knowing all the pasta's is an art in itself.
Please Note:
All Pasta 125 classes are full, please take a number and have your grades from Pasta 124 ready to be able to qualify.
OP
OP
pictonguy
Head Chef
Actually rigatoni # 17 is a really good choice, I'll look for that as well. Also sedani rigati is another one, lots of options if I can find a good Italian store, lol.I had Rigatoni #17 which I have now looked up to find out where it fits in the world of pasta... only in the manufacturers product line! LOL.
Just knowing all the pasta's is an art in itself.
Please Note:
All Pasta 125 classes are full, please take a number and have your grades from Pasta 124 ready to be able to qualify.
Last edited:
KatyCooks
Head Chef
I used this: (Short tubes as I call them) I like the long tubes too, but these are my overall favourites.
OP
OP
pictonguy
Head Chef
Ok, so here's the dish with casarecce.
pictonguy, wish I'd seen those pictures before I made mine. What an astounding difference it makes!
Yep, in my kitchen cupboards you will find lots of packets of pasta with both those brands @KatyCooks and @pictonguy .
onedaychef
Senior Cook
i used to joke after having a 'good' meal at a restaurant - "we should kidnap the chef"
I keep coming back here to check out all the pictures. I will have to remember to do so when I have the next pack from the freezer.
OP
OP
pictonguy
Head Chef
Well, overall this has been a success. I learned a new dish and one that is pretty old and I must admit, it was sublime and Angela loved it. I changed my mind, I will be making this dish again. Thanks to everyone that came along with me on this journey, cheers.
Shining Wizard
Head Chef
I really only use box pasta when it’s a shape that requires an extruder. Fresh, homemade pasta is just so much better and it’s easy. I would never order a pasta in a restaurant if I had any doubts about it being made in house.
caseydog
Chef Extraordinaire
Well, overall this has been a success. I learned a new dish and one that is pretty old and I must admit, it was sublime and Angela loved it. I changed my mind, I will be making this dish again. Thanks to everyone that came along with me on this journey, cheers.
Hey, as a fellow foodie, it is great to go on one of these journeys. You had fun, and ate good food. What's not to like about that?
CD
caseydog
Chef Extraordinaire
I am fine with boxed pasta, if it is a good quality brand. I only eat at restaurants when I travel, and when I travel, I have more important things on my mind than making sure a restaurant makes pasta in house. At home, I use a good quality died pasta.
CD
OP
OP
pictonguy
Head Chef
Thanks CD, yeah I really enjoyed sharing that experience here as well and I did also learn a few things.
OP
OP
pictonguy
Head Chef
The idea that dried pasta is inferior to fresh pasta is mostly a misconception. They’re fundamentally different products, each with strengths suited to specific dishes, sauces, and traditions. I can get into it with you if you want. There also a wide range of dried pasta in quality which is vital if someone is going to take pasta and Italian food seriously in my opinion as well.
Kathleen
Cupcake
These all look amazing. How do they differ from @Rocklobster's?
some better - some worse ... LOL
not much really - I think it would boil down to the quantities and the little things we did. Some used Red wine, some white, different pasta's.
I didn't add a bay leaf 'cause I couldn't find the little suckers. I was probably short on the onions. Katy said she was too.
Little things like that. Katy and I pretty much followed Chef John's recipe, Rock followed Grandmama's and pictonguy, his researched one. LOL.
As to the actual taste? Haven't received my parcel's from them in the mail yet - our post office is on strike - and they are probably happily munching away on MY goodies!
not much really - I think it would boil down to the quantities and the little things we did. Some used Red wine, some white, different pasta's.
I didn't add a bay leaf 'cause I couldn't find the little suckers. I was probably short on the onions. Katy said she was too.
Little things like that. Katy and I pretty much followed Chef John's recipe, Rock followed Grandmama's and pictonguy, his researched one. LOL.
As to the actual taste? Haven't received my parcel's from them in the mail yet - our post office is on strike - and they are probably happily munching away on MY goodies!
OP
OP
pictonguy
Head Chef
Rocks is more a traditional northern Italian ragu than specifically a "Genovese" which is mostly onion with some beef and Rock uses left over beef from a previous meal. I suspect rock just made a sofrito and probably used some wine and maybe some stock but that's just a guess.
Similar threads
