the-doomed-posts-of-muteKi

I'm the hedgehog masque replica guy

嘘だらけ塗ったチョースト


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twitter.com/the_damn_muteKi

bruno
@bruno

I am not including fresh pasta or anything that could be considered a 'dumpling' here, so no gnocchi, etc. Different category of product. I am also leaving aside shapes that are traditionally exclusive to egg noodles, like pappardelle.

  • S tier: Fettucine, linguine, lasagna
  • A tier: Rigatoni, spaghetti, conchiglie, ditali
  • B tier: Capellini, farfalle, conchiglione
  • C tier: Penne, risoni
  • D tier: Bucatini, fusilli
  • F tier: No pasta is F tier, don't be ridiculous
  • Not rated because I can never find them in stores: Orechiette, cavatelli

surasshu
@surasshu

farfalle are F tier, they suck so bad just to look cute for 3.2 seconds before you chomp them down and realize the "wings" are soggy and the "caterpillar" is still uncooked. genuinely evil pasta, i would rather not eat at all

also we eating bugs? rubbish


the-doomed-posts-of-muteKi
@the-doomed-posts-of-muteKi

My wife loves farfalle and it absolutely baffles me. Love that woman but cannot, and never will, understand what drives her to that pasta


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in reply to @bruno's post:

Capellini is a specialized tool. It has to be deployed with care and forethought, but, when properly used, it can be very effective. It is not a casual easy weeknight dinner ideas you saw on tiktok type of pasta. It is for sages only.

I don't disagree with the placement of Lasagna here but it's a bit of an outlier in that you wouldn't really eat it on its own, whereas someone might eat a bowl of just spaghetti with nothing on it (see: small kids, picky adults, etc.). I don't know how to categorize it either, because it definitely doesn't fall in with the Filled Pastas, it's sort of its own thing. Also where does gnocchi rank

Lasagna is ultimately still a dry semolina pasta shape, and I'd argue that the fact that it's fantastic in a casserole form factor is just a testament to it being singularly adapted to its environment. It is also, frankly, a better soup noodle than most purpose-built soup noodle pasta; I'd rather have broken up lasagna 'slicks' in a soup than most small soup noodles. So it's not even being evaluated just in the context of lasagna the dish, it has a bit of range.

Gnocchi as in the dumpling is in another category. Gnocchi as in the dry pasta shape that's kind of like a small conchiglie, I'd say is B tier; a solid but unremarkable shaped pasta.

i don't have a strong opinion on this subject but i will say that this post has been put on my timeline like three times which is enough for firefox to offer to translate the page from italian. and frankly i think that's beautiful

have you ever come across spaghetti quadrati? i find them incredibly weird because i really don't like them despite basically just being a dry semolina rendition of my favourite fresh pasta shape, spaghetti alla chitarra

in reply to @surasshu's post:

in reply to @nicky's post: