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 -
You just can't compare the two. Italian pasta is made with durum wheat and has an entirely different consistency than Chinese noodles.
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Isn't it like saying that Japanese rice is very different from Basmati. Sure, but they are all rice. You have to say under such and conditions this rice differs or converges upon or from that rice.
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I disagree. They are *more* different, or at least can be. Asian noodles are more like a basis, they form the center for the sauce, meat and vegetables. For pasta, the noodles are the center. Everything else is to complement them.
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Replying to @anti_minotaur @NegarestaniReza and
I'm glad to see you're contrarianism encompass you're stomach but you're mad if you think you can treat ramen the way you treat regular old mee or kway teow or la mian. Come on!
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Replying to @willcjamieson @anti_minotaur and
I've posted some controversial shit in here, but nothing has ever caused this level of animosity.
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You betrayedv all of us, our stomachs and psyches. I hope you get lactose intolerance very soon so you can't eat cheese.
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