National Pasta Day, 17- Oct. 2016

[Uncle-A]

Today is National Pasta Day so let me ask all those not afraid to eat carbs.

What is your favorite Pasta?

Mine is angel hair pasta with shrimp and hot peppers in a red sauce. (Photos are optional)

 

[Monique]

I can't eat regular pasta, but The Med here in Boulder makes their own GF pasta. It's pretty heavenly. Spaghetti Bolognese, please. (People who can eat gluten might disagree, but they can go suck a lemon!)

 

[scott43]

So many great pasta dishes. I like fettucine personally..or rigatoni..I like big pasta. As for complete dishes..so many..how can you not like carbonara? With some chicken thrown in. Mmmm.. Bolognese, plain good tomato sauce with some pamagiano reggiano. So much good stuff.

On a side note, it was National Bosses Day today..I cheered the troops up with this..pardon the crappy scan..

 

[coskigirl]

My favorite is pappardelle al cinghiale. The best I've ever had was in the town of Montana outside of Rome but we do have a place here that makes a pretty good version. However, it is not on the current eating plan so none for me today.

https://www.tripadvisor.com/Restaur...Garibaldi-Mentana_Province_of_Rome_Lazio.html

 

[VickieH]

Thin or regular spaghetti. Marinara sauce. Lots of sauce.

Baked spaghetti. Manicotti. Chicken parmigiana. All with extra sauce.

I like the pasta, but it's mostly a vehicle for the sauce. At home, I usually use quinoa pasta.

 

[Pat AKA mustski]

I am incredibly boring ... but ... I love a good fettuccine alfredo. That said, I am very picky bout my sauce!

 

[Prickly Jones]

I don't want to weigh in all snobby/snarky (would Prickly do that???) about pasta here, but since this is a ski forum, I think discussion has to begin and end with Pizzocheri, preferably the classic Valtellina version:

 

[Jim McDonald]

I celebrated with a nice bolognese, but my fav is penne arrabiata. Should any of you visit Tokyo, the best is at the restaurant at Hotel Arrieta in Gotanda. I usually order it together with the house-made sausage, one served whole, the other chopped up into the pasta. Glass (or two) of the house aliagnico to complete it.

 

[Tony S]

I think I missed my own thread!!!

 

[Prickly Jones]

Then again, since this site is named for someone called "Pugliese", we could consider the classic Pugliese (eg, from the region of Puglia) recipe, Orecchiette alle Cime di Rapa:

 

[Mendieta]

Today is National Pasta Day so let me ask all those not afraid to eat carbs.

What is your favorite Pasta?

Thanks for the heads up. I missed the day. But no fair. That's like asking what is your favorlte child or sibling

I have been making my own pasta for years, and it's really hard to go back to commercial stuff after that. Giant ravioli with an egg yolk and ricotta inside on a butter sauce are the house favorites, but it takes a lot of time. About once a week I make pasta carbonara. Delicious and a great balance of carbs, protein (two eggs) and fat (olive oil and butter). Ricotta gnocchi with bolognese sauce is another favorite (all made from scratch).

Tomatoes: I get San Marzano DOP, a must for the veracce pizza napolitana.

Crap, now I'm hungry

 

[Philpug]

I am not sure I met too many pasta's I didn't like. I am a simple man of simple needs. I am a traditionalist. Ravoili. Fettucini Alfredo. Linguini w/ Clam Sauce. Manigot (NOT Manicotti).

 

[Jerez]

Fettuccini with mussels in a brothy tomato sauce with lots of crusty Italian bread fried in olive oil, garlic and fresh oregano. or Gnocchi al forno. Or (if the pasta is fresh) with just garlic oil, salt and lots of coarse ground pepper. Or fresh, homemade pesto with chicken and peas. Or... whichever one I ate last.

holy cow, I gained three pounds just writing this post!

 

[Lorenzzo]

I defer to Prickly...if you've eaten in Italia you know why.

Being pressed....twice baked lasagna with home made marinara, regiano and other good stuff. Mmmm.

 

[cantunamunch]

Pappardelle in capri-style lemon sauce. With a nice grilled branzino on top.

 

[Chris Walker]

To channel Warren Miller, my favorite pasta is whatever pasta I'm eating right now.

 

[coskigirl]

Pappardelle in capri-style lemon sauce. With a nice grilled branzino on top.

Yum! Seared scallops would be good as well.

 

[kimmyt]

I'm an equal opportunity pasta consumer. If I'm making it myself I like to go super simple with Cacio e Pepe

 

[cantunamunch]

Yum! Seared scallops would be good as well.

Danggit, I already had the Greco di Tufo chillin' in my head, now you're making me think of something softer ...

 

[Tony S]

Omg. Stop! All of you! Stop! Killing me.

Of interest to eastern skiers: Best recent restaurant pasta experience: Red pepper ravioli at The Pitcher Inn in Warren, VT. Pricey, but worth it.