Someone needed to stand for radical spaghetti anarchy. If that was wrong, I don't want to be right.
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Spaghetti Era
- Thread starter Replicant
- Start date
Y'all are weird. Pasta with sauce just placed on it without actually finishing the pasta in the sauce.... Oof.
Dude that kind of mixing is like mixing the ingredients of cake in a bowl and calling it a cake.
If the pasta will all be eaten within the next 30 mins, then I mix it all in the pan. If it needs to be preserved, then they have to be separated so the sauce doesn't dry out, and only mix them during reheating.
I'm not an Italian grandma (unfortunately), but I always got the impression people put the sauce on top of the naked pasta because they saw it on jarred sauce adverts - which of course are designed to show the sauce more than the pasta.
I have always put the pasta in the sauce before serving, why would I want a big congealing blob of naked pasta? I guess we're talking mainly spag-bol here, maybe there are other dishes where you do serve the sauce on top separately but I've never made them and I've eaten a lot of pasta dishes in my time. Pasta, drain, dump in sauce, stir, serve.
I have always put the pasta in the sauce before serving, why would I want a big congealing blob of naked pasta? I guess we're talking mainly spag-bol here, maybe there are other dishes where you do serve the sauce on top separately but I've never made them and I've eaten a lot of pasta dishes in my time. Pasta, drain, dump in sauce, stir, serve.
Spaghetti is just spaghetti. Pasta.
Spaghetti bolognese is what you're talking about. You can also make spaghetti carbonara, spaghetti arrabbiata, etc.
Mix in the pan regardless of what sauce you use.
Spaghetti bolognese is what you're talking about. You can also make spaghetti carbonara, spaghetti arrabbiata, etc.
Mix in the pan regardless of what sauce you use.
When I was a kid my mom would keep the sauce and pasta separate.
I'm Filipino, and most Filipino families tend to keep it separate, especially with their own recipe using sweet banana sauce and hot dogs along with ground beef.
I've kept it separate for a while too but I nowadays mix them together. I just find it more convenient and easier to serve. I don't make it Filipino style myself, it's too sweet for me.
Most Italian restaurants I've been to usually have it mixed together, except this one place in Santa Monica called Uovo in which their ragu beef Bolognese is amazing.
Darn pandemic...I miss going to these places.
I'm Filipino, and most Filipino families tend to keep it separate, especially with their own recipe using sweet banana sauce and hot dogs along with ground beef.
I've kept it separate for a while too but I nowadays mix them together. I just find it more convenient and easier to serve. I don't make it Filipino style myself, it's too sweet for me.
Most Italian restaurants I've been to usually have it mixed together, except this one place in Santa Monica called Uovo in which their ragu beef Bolognese is amazing.
Darn pandemic...I miss going to these places.
Oh, an Era food thread?
Just give me a second so I can go severe my tongue with a chainsaw until I have literally 2 taste buds left.
Just give me a second so I can go severe my tongue with a chainsaw until I have literally 2 taste buds left.
Oh... this is actually interesting. I'mma try this.
Also its the first thing I've seen that made me want to watch Sopranos.
I have many feelings about this thread and poll, but I'll try and be cordial and just ask this: Those who "prefer" sauce pan top of plain pasta, have you actually done it the other way and prefer it, or do you just do it because that's the way it's been done around you?
I'm disappointed in the poll results. Separate is the proper way. Especially if you like meaty sauce because the meat all gets nice and nested
Let's start another poll asking who likes ketchup on hot dogs and I'd guess that those are the same people that mix it all together. Then we can banish those people to a desert island
Let's start another poll asking who likes ketchup on hot dogs and I'd guess that those are the same people that mix it all together. Then we can banish those people to a desert island
Mixing it together thins out the sauce and impacts the flavor of the dish. Tried it that way and went back to sauce on top as was intended
You're doing it wrong if that's what you end up with. Mixing it together, over heat, reduces the sauce and due to the reduction of the slight bit of remaining pasta water, the starch causes the reduced sauce to stick to the pasta.
If you do it properly, it should be enhancing the flavour. Not the opposite.
Opposite should happen, the starch from the pasta water helps thicken up the sauce.
I've done it both ways. Mixing it all together either results in the sauce soakigg bc all up in the noodle or way too much sauce.
Cooked separate.
Noodles go in the bowl (always bowl for spaghetti).
Then the meatballs
Then sauce on top.
Noodles go in the bowl (always bowl for spaghetti).
Then the meatballs
Then sauce on top.
Honest question where the fuck do y'all eat? Never been to a good Italian place that serves it like that especially when you order Spaghetti pomodoro or bolognese. It's always mixed with an extra bit on top
And with red sauces you usually don't have to add pasta water if they've been reduced correctly before melding.
Italian posters correct me, but isn't it supposed to depend on the type of pasta and sauce?
I wouldn't want to finish capellini (or any type of super thin pasta) in hot sauce, since they risk overcooking.
Also, I thought pesto wasn't supposed to be heated in a pan, since there's the risk of the basil turning bitter.
OTOH something like aglio-olio needs to be mixed in the pan with pasta (and cacio e pepe as well) since they're not so much sauces as seasonings. They require the pasta water in order to reach the proper viscosity.
I wouldn't want to finish capellini (or any type of super thin pasta) in hot sauce, since they risk overcooking.
Also, I thought pesto wasn't supposed to be heated in a pan, since there's the risk of the basil turning bitter.
OTOH something like aglio-olio needs to be mixed in the pan with pasta (and cacio e pepe as well) since they're not so much sauces as seasonings. They require the pasta water in order to reach the proper viscosity.
First you plate the french fries. Then you get the good nacho cheese sauce from Fuddruckers or baseball stadiums and mix that in with the spaghetti. Then you plop the spaghetti on top of the French fries on the plate.
And that is the proper way of eating spaghetti.
And that is the proper way of eating spaghetti.
True, but you still want a bit of that salt and starch, it's not much, just a loose strain of the pasta and then back into the pot - add sauce and finish. My red sauces aren't really done until that melding takes place.
