Textured Spaghetti

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networkn

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#236028 14-May-2018 13:21

So I am fan of the youtube series Worth it, where 3 guys compare foods at 3 price points and decide which they think it's the most worth it at the price.

This week they did Spaghetti, and the first place did fresh spaghetti, but the spaghetti was textured rather than smooth, and I think that would really enhance the way the sauce would stick to the pasta.

Does anyone know if this is available fresh or dried in NZ by chance?

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#2015714 14-May-2018 13:23

Goddamnit that's made me hungry. Just as well I have uber eats on the way with my Filipino dishes!

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#2015737 14-May-2018 13:53

Italians would just jump straight to a pasta like tagliatelle or fettuccine for a heavier meat sauce.

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#2015744 14-May-2018 13:57

These days I'd just use spagetthi or go straight to ultra-wide pappardelle...

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networkn

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#2015746 14-May-2018 13:59

Yeah, I prefer papardelle for a lot of things too.

I was just curious about how you'd actually make it textured like that, really cool.

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#2015749 14-May-2018 14:01

I just watched this on YT, those guys are great!!

Learned something from it too

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#2015750 14-May-2018 14:03

This is a De Cecco brand lasagnette all'uovo - obviously not spaghetti!

But I believe the same applies - it's extruded through bronze dies rather than smooth teflon dies which may be used by other makers, that results in a rougher surface texture.
I buy that brand (and other italian brands) from Mediterranean Foods in Chch. There's not much difference in price between that and supermarket brands - well not enough to matter (the other stuff in the sauce etc is probably where most of the cost of the dish probably is anyway)

Edit to add link - and comment that on a pasta like that, it's obvious to the naked eye, perhaps with spaghetti I'd need my reading glasses. It is stated on the packet that it's made using bronze dies.

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#2015752 14-May-2018 14:04

hsvhel:

I just watched this on YT, those guys are great!!

Learned something from it too

Yeah, I have been enjoying it for about 3 seasons. They can be a little annoying, and the formula is quite similar episode after episode, but it's a good 15 minutes to kill time watching

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#2015763 14-May-2018 14:20

Nice catch @fred99

I found something:

https://sabato.co.nz/girolomoni-organic-senatore-cappelli-spaghetti

Cheers.

It's stuff like these small things that make me really love to cook.

In the weekend I did a lovely bluenose skin on (crispy) with smashed potato and a Buerre Blanc Sauce. SO much butter though!

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#2015764 14-May-2018 14:20

networkn:

hsvhel:

I just watched this on YT, those guys are great!!

Learned something from it too

Yeah, I have been enjoying it for about 3 seasons. They can be a little annoying, and the formula is quite similar episode after episode, but it's a good 15 minutes to kill time watching

I run them in the background when im doing bench repairs...works out well

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#2015770 14-May-2018 14:28

Now I just need some amazing meatballs (anyone have a great flavoursome recipe they can recommend?)

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#2015772 14-May-2018 14:31

networkn:

In the weekend I did a lovely bluenose skin on (crispy) with smashed potato and a Buerre Blanc Sauce. SO much butter though!

I have long given up on the concept of not using butter when something should have it added. I'm extremely skeptical about many "common knowledge" claims about diet.

Unfortunately we rarely see bluenose for sale here.

One of my favourite fish meals recently was fresh groper straight off the boat, served on a bed of veges, smothered in an anchovy herb butter, at Fleur's in Moeraki. I'd rate that as the best seafood dish I've ever eaten in a restaurant. I told her too - and think the reply was "I know!"

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#2015780 14-May-2018 14:39

Fred99:

networkn:

In the weekend I did a lovely bluenose skin on (crispy) with smashed potato and a Buerre Blanc Sauce. SO much butter though!

I have long given up on the concept of not using butter when something should have it added. I'm extremely skeptical about many "common knowledge" claims about diet.

Unfortunately we rarely see bluenose for sale here.

One of my favourite fish meals recently was fresh groper straight off the boat, served on a bed of veges, smothered in an anchovy herb butter, at Fleur's in Moeraki. I'd rate that as the best seafood dish I've ever eaten in a restaurant. I told her too - and think the reply was "I know!"

Haha. Actually, I have a secret I am willing to share. I buy my seafood here: hbseafoods.co.nz I really really rate it. I usually buy the freight free specials (as that's what they have lots of). Bluenose is easily my favourite cooking fish now, and I don't remember the last time I bought snapper. I have never had a bad dish experience with these guys.

I have a Vietnamese fish curry I found, I love and cook a bit. I usually include prawns. Let me know if you want the recipe.

I'd struggle to pick a fav fish dish at a restaurant, I have had SO many good ones over the years. One memorable one was groper at Soul in Auckland, was done on a ratatouille, and I said I hated eggplant. The waiter said he was 100% confident I'd love the eggplant in this dish that if I didn't love it, he wouldn't charge me. He won that bet for sure and it started my love affair with Eggplant, it was magnificent as was the fresh fish.

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#2015785 14-May-2018 14:53

networkn:

Now I just need some amazing meatballs (anyone have a great flavoursome recipe they can recommend?)

I have an Italian Aussie friend who stays with us and vice-versa. At his place, he has an advantage as his large extended family still gets together each year to make and bottle bulk tomato pasta sauce.

He was here a month or so ago and cooked meat balls. I was surprised as I was getting a pan ready to fry/brown the meatballs before adding them to the sauce - but nope - he just adds them direct to the cooked sauce, makes sure they're well covered, and simmers them without stirring on very low heat for an hour or two. They were fantastic. Sorry I don't have the full recipe if such a thing actually existed.

We've been growing oregano - it's better dried than fresh as it develops flavours the fresh stuff doesn't have - but it's easy to dry, I just cut pieces off, tie string on it and hang it in the pantry, then rub it off the stalks to add to dishes. Even that makes a huge difference - I don't know how they dry oregano commercially, but the supermarket stuff is not the real deal.

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#2015786 14-May-2018 15:08

networkn:

I have a Vietnamese fish curry I found, I love and cook a bit. I usually include prawns. Let me know if you want the recipe.

Yep great. Fish/curry/prawns / vietnamese is always a favourite around here.

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#2015787 14-May-2018 15:12

Hmm, that sounds amazing. I have grown oregano in the past, but it's like a weed, it took over my planter box in a few weeks.

I read in the weekend that the best tomato sauce in the world has 3 ingredients. Salt, tinned tomatoes (san Marzano are considered the ideal choice) and an onion (just halved not actually diced or sliced apparently).

I'll be trying that sometime.

When I was in Italy, I was blown away by HOW much flavour tomatoes had there. It's just the heat in the soil and the extra hours of sunshine. Same with Oranges in France and figs in spain (Which I bought for 1Euro per KG!) .

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