How many different types of dried pasta do you have in your pantry?
Been buying here in Israel one I never saw in the States. Barilla brand, a shape called girandole torsades. The name means twists. They're smaller fusilli, basically. Mostly I use penne ... a favorite because they are chewier ... fusilli, bucatini, spaghetti, orzo, ptitim (called Israeli couscous in the States), no-cook lasagna, linguine ... and the locally manufactured and pretty good dry mein or Chinese egg noodles. Oh, and angel hair for making Mexican-style fideos. And dry udon and soba, hauled in by suitcase. I miss being able to buy fresh wonton and egg-roll skins, which in Hawaii I would use to quickly assemble a couple servings of homemade ravioli.
Hi, our 20 year old son has pasta every weekday lunch — and sometimes weekends too.
Lasagne quick cook
Penne rigate No.73
Big pasta fans here, so always have a nice variety on hand. I mostly buy Barilla, but also order online from Rossi (their "Devils Angel Hair" is TO DIE FOR if you like spicy food). Currently on hand:
Tri-Colored Rotini - 2 kinds
Devil's Angel Hair
Small wagon wheels
Italian Herb linguini
These are just the ones I know I have on hand from the top of my head. I'm sure there are more that I'm just forgetting at the moment.
I try to keep spaghetti, and some kind of macaroni for salad or mac'n'cheese, vermicelli and the nested kind of fettucini. We're trying not to eat as much pasta as we used to, and certainly smaller quantities. Since I don't really have a pantry per se, a 2' cupboard shelf of pasta plus rice and dried legumes is what there's room for, but we're surrounded by places to get more immediately.
Happy to see I don't have a problem :). Mr S looked in the pantry cupboard and said, I think we have pasta issues. But some of you have impressive lists.
currently: ditali, linguini, fettuccine, spaghetti, spaghettoni, cappellini, penne, lasagne, macaroni, farfalle, cavatappi, two sizes of egg noodles, fusilli, rotini, rigatoni and two kinds of couscous.
Wow, maybe we do have a problem :)
I don't have a ton of room so I try to keep one long, one short and one tiny. I also usually stock at least one Asian and we always have elbows in addition to the other three.
For example we have the long telephone cord fusili, penne, pastina, elbows and soba noodles.
I try to also keep egg noodles on hand which we also have.
Most of my favorite shapes ate hard to find.
My husband is half Italian and we eat pasta at least 3 nights a week. That said, we keep only a limited number of shapes, most Barilla brand: penne (his #1 favorite), spaghetti--thin, thick, angel hair and regular, orecchiette, no-cook lasagna noodles, orzo, elbow, super large shells, large shells, baby shells, campanelle, penne rigata, gemelli, cellentani and then new for us the TJs bronze-die Rigatoni. When I want egg-based pasta usually make it myself though we keep a bag of Pennsylvania Dutch egg noodles for when the need arises.