Be a comrade for once and tell me how can I make this noodle thingy without plopping sauce on them. I want every noodle to be saucy but not too saucy.
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Replying to @NegarestaniReza
You have to cook the spaghetti while the sauce simmers on the side. Once the spaghetti are ready you drop them in the pan where the sauce is simmering and you let them go in there for a little while. For some reason this trick does wonders for the pasta/sauce ratio
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Replying to @great_old_ones_
Typical Italian recipe. No wonder these people never conquered the heights of intellect. I do this all the time including adding the pasta water. It always tastes like crap. Not sure the crap is in the nature of your recipe or in the nature of the food itself.
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Replying to @NegarestaniReza
You add the pasta water if you have a very thick sauce (pesto, for example), surely not tomato sauce. Also, do you make your spaghetti al dente? Otherwise, of course, they taste like crap!
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Replying to @great_old_ones_ @NegarestaniReza
only a rationalist could make the alchemy of spaghetti a soggy mess...
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Replying to @great_old_ones_
Sorry to say but you guys are way behind the Chinese noodles. That's what happens to a civilization when it becomes culinary idle.
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Replying to @NegarestaniReza @great_old_ones_
It's the opposite. Chinese noodles are hard to screw up - the hard work was done already, and you can throw in all the vegetables and meat you want. Anyone can do that. But you will spend the rest of your life chasing the perfect pasta aglio e olio.
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Replying to @anti_minotaur @NegarestaniReza
That's objectively very true!
@thenanim mastered the art of pasta with cime di rapa, a recipe which puts to shame any other form of pasta, let alone noodles...3 replies 0 retweets 2 likes -
I see you are taking Mussolini culinary propaganda to another level. I wish you the best.
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I've admitted my treacherous relationship with pizza, what about you?
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It is too late. If you had told us in 500AC, we could still be friends.
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