<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>400598</id>
  <title>Rustically Shaped Pasta</title>
  <published_at>Fri May 11 08:29:31 -0700 2007</published_at>
  <post_count>9</post_count>
  <board>
    <id>27</id>
    <name>General Chowhounding Topics</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2561317</id>
        <content>Does anyone know the name of the pasta rustically cut from long flat pieces?</content>
        <published_at>Fri May 11 08:29:31 -0700 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>97895</id>
          <name>Gourmet Peasant</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2561387</id>
      <content>I think that you are thinking of either  pappardelle  or tagliatelle.

 </content>
      <published_at>Fri May 11 08:49:56 -0700 2007</published_at>
      <parent_id>2561317</parent_id>
      <user>
        <id>91989</id>
        <name>chefbec</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2563380</id>
      <content> I agree here ... pappardelle (broader) or tagliatelle are cut from lasagna-like sheets. Malfaldine have the ridged edges. See the links for images. 

Pappardelle    
http://www.lafamiglia.co.uk/images/pappardelle%20con%20la%20lepre-pasta%20with%20hare%20sauce.jpg

Tagliatelle    
http://www.tastingmenu.com/media/2003/20031204-lampreia/images/06-Tagliatelle%20with%20Truffle.jpg

Malfaldine 
http://editorandpunisher.typepad.com/photos/uncategorized/dsc00310_2.JPG    </content>
      <published_at>Fri May 11 18:53:59 -0700 2007</published_at>
      <parent_id>2561387</parent_id>
      <user>
        <id>10609</id>
        <name>Cheese Boy</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>2563965</id>
      <content>Thanks everyone for your replies.
Cheese boy, I have looked at all the links and none of them look like the pasta that I had. The pieces were actually wider, almost square or rectangle shaped if they had not been cut so rusticaly.</content>
      <published_at>Sat May 12 06:08:45 -0700 2007</published_at>
      <parent_id>2563380</parent_id>
      <user>
        <id>97895</id>
        <name>Gourmet Peasant</name>
      </user>
    </post>
    <post>
      <level>4</level>
      <id>2566337</id>
      <content>i think they might be called Rombi.</content>
      <published_at>Sun May 13 13:32:03 -0700 2007</published_at>
      <parent_id>2563965</parent_id>
      <user>
        <id>19494</id>
        <name>jjb75</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2561460</id>
      <content>I believe they're called "maltagliati", or "badly cut".</content>
      <published_at>Fri May 11 09:14:56 -0700 2007</published_at>
      <parent_id>2561317</parent_id>
      <user>
        <id>10926</id>
        <name>mnosyne</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2563979</id>
      <content>This reminds of pasta that's called "rags". It's irregular pieces torn from a large sheet of pasta.  I know it has another name, but can't think of it.</content>
      <published_at>Sat May 12 06:21:41 -0700 2007</published_at>
      <parent_id>2561317</parent_id>
      <user>
        <id>10087</id>
        <name>Pat Hammond</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2565965</id>
      <content>and then there is fazzoletto, or handkerchief pasta, which would be more nicely cut large thin squares</content>
      <published_at>Sun May 13 09:26:25 -0700 2007</published_at>
      <parent_id>2563979</parent_id>
      <user>
        <id>13150</id>
        <name>babette feasts</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2566364</id>
      <content>I think rags or straccetti too.</content>
      <published_at>Sun May 13 13:46:26 -0700 2007</published_at>
      <parent_id>2563979</parent_id>
      <user>
        <id>10271</id>
        <name>Rubee</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2565099</id>
      <content>I used to make a random cut pasta called straccheti (sp.)  when I was the pasta b@#$h (yes thats what they called me!) at my first restaurant job.  It was a very random cut fresh pasta served with mushrooms in a veal reduction with herbs.  </content>
      <published_at>Sat May 12 18:24:46 -0700 2007</published_at>
      <parent_id>2561317</parent_id>
      <user>
        <id>27101</id>
        <name>bolivianita</name>
      </user>
    </post>
  </posts>
</topic>
