As a kid I frequently thought about how angel food cake and angel hair pasta are bad, while devil's food cake, deviled eggs and deviled ham are all extremely goodhttps://twitter.com/mattbooshell/status/1360332154551611395 …
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Down here in New Orleans Mac and cheese is often made with bucatini
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It's a surface area game as much as anything, but it requires there to be distinct areas of negative space; angel hair has a lot of surface area by mass, but just clumps.
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It's the ridged pastas, or the tubes, or the spiraled ones that manage best.
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Bucatini: spaghetti so thick they put a tunnel inside!
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Pasta with texture ftw.
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While I suspect you're not wrong to a degree (my failure to roll out ravioli properly was awkward, but gnocchi are amazing), I really REALLY wanna try this weird, thin pasta.https://www.mentalfloss.com/article/88149/only-three-women-still-make-rarest-pasta-earth …
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Believe it or not, many pasta dishes come down to scientific reasons for pairing. Macaroni is a great example as it's shape works with cheese. The thing is, it's trial by taste for chefs over many years. Usually there's a reason why the taste is better.
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Angel hair pasta is the only time I have messed up making pasta. Cooked it approx one minute too long and it fused into one single mass of pasta
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Angel hair pasta gives me the creeps. I have no idea why, but it does.
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I prefer thicker when the pasta is the goal (though I have more experience with udon than bucatini). But if I just want a socially-acceptable excuse to hork down straight spaghetti sauce, angel hair provides it.
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