The 50+ Best Noodles: #5 Carbonara, #4 Japchae, #3 Lasagna, #2 Bolognese, #1 Soba (2 Viewers)

[the moops]

@the moops
Yes… quite a bit. Different pastas/noodles will have different thickness/denseness/texture. Are you thinking Italian or Asian? Do you have any racks for them?

I got high and thought about this 45 minutes ago. What the hell are racks? And I would generally want Italian, but Asian sounds incredible too

 

[Drunken knight]

Google Search

 

[Zow]

Does anyone here make their own pasta? I never have, but want to. Been thinking about getting the Kitchenaid attachment for my stand mixer.

We make our own about 80% of the time. It is so easy and makes such a difference. We have an old hand crank pasta maker from my nonna that we use but my wife just bought the Kitchenaide attachment, so we’ll be trying that out soon.

I bet your nonna could make good stuff.

 

[rockaction]

@the moops
Yes… quite a bit. Different pastas/noodles will have different thickness/denseness/texture. Are you thinking Italian or Asian? Do you have any racks for them?

I got high and thought about this 45 minutes ago. What the hell are racks? And I would generally want Italian, but Asian sounds incredible too

Pasta racks. To hang the pasta noodles. You can't be a noodle aficionado and not know your pasta racks, bruh.

 

[the moops]

@the moops
Yes… quite a bit. Different pastas/noodles will have different thickness/denseness/texture. Are you thinking Italian or Asian? Do you have any racks for them?

I got high and thought about this 45 minutes ago. What the hell are racks? And I would generally want Italian, but Asian sounds incredible too

Pasta racks. To hang the pasta noodles. You can't be a noodle aficionado and not know your pasta racks, bruh.

Was thinking I could just hang them over the shower curtain rod and towel rack in my bathroom

 

[Atomic Punk]

Does anyone here make their own pasta? I never have, but want to. Been thinking about getting the Kitchenaid attachment for my stand mixer.

We make our own about 80% of the time. It is so easy and makes such a difference. We have an old hand crank pasta maker from my nonna that we use but my wife just bought the Kitchenaide attachment, so we’ll be trying that out soon.

I bet your nonna could make good stuff.

Yes she could. Every Sunday was an event with at least a dozen people around the table … aunts, uncles, cousins and random people that just showed up. Different pastas, homemade sausage, fried potato patties, these weird meatballs the size of a baseball with a hard boiled egg in the middle. Definitely miss those days …

 

[Nigel]

#5 Pasta alla Carbonara
Origin: Rome

Carbonara is the classic Roman pasta with eggs, cheese and cured pig parts. It’s a 20th century synthesis of two earlier recipes: pasta alla gricia (pork w/out eggs) and pasta cacio e uova (eggs w/out pork). Carbonara’s name is derived from the Italian word for coal for reasons that aren’t entirely clear but it doesn’t matter because it’s a great dish.

Egg and smoked meat is a natural combination that’s fueled many breakfasts. It’s especially good as pasta coated with fresh eggs and cheese that’s barely been cooked with residual heat to a luscious creamy consistency. Italian cured pork cheek (guanciale) is the traditional meat option but pancetta is a substitute that’s more readily available. I wouldn’t turn down a carbonara that uses bacon or leftover ham as long as the egg is prepared correctly.

2025 is probably not the best time to recommend a dish with a bunch of egg yolks but they’re still cheaper than porcini.

1. Wonderful.
2. Super hard to make.
3. Best with guanciale.

It is actually very easy to make. Just don't make the mistake of mixing the egg mixture with the pasta in a hot pan (resulting in scrambled eggs). Rather do so in a metal bowl warmed up with hot water. Pretty hard to f up otherwise.

Thank you for the awesome thread Eephus!

 

[El Floppo]

@the moops
Yes… quite a bit. Different pastas/noodles will have different thickness/denseness/texture. Are you thinking Italian or Asian? Do you have any racks for them?

I got high and thought about this 45 minutes ago. What the hell are racks? And I would generally want Italian, but Asian sounds incredible too

Pasta racks. To hang the pasta noodles. You can't be a noodle aficionado and not know your pasta racks, bruh.

Was thinking I could just hang them over the shower curtain rod and towel rack in my bathroom

Aka the back of my son's chair until it falls over.

 

[Eephus]

I made Fusilli alla Zozzona over the weekend. It's another Roman dish that's like a cross between Carbonara and Amatriciana with a sauce of guanciale, Italian sausage, pecorino, tomato and egg yolks. I substituted pancetta for the guanciale and instead of the passata, I blitzed a can of tomatoes with some tomato sauce.

Zozzona was good but not great IMO. My biggest issue was some of the subtleties of the pancetta got lost in the sausage and tomatoes. The eggs and romano added a nice creaminess to the sauce.

Amatriciana Meets Carbonara in Over-the-Top Pasta Alla Zozzona

Rigatoni alla zozzona is the decadent pasta mash-up of Roman amatriciana and carbonara, with a sausage twist.

www.seriouseats.com

 

[Scoresman]

I made Fusilli alla Zozzona over the weekend. It's another Roman dish that's like a cross between Carbonara and Amatriciana with a sauce of guanciale, Italian sausage, pecorino, tomato and egg yolks. I substituted pancetta for the guanciale and instead of the passata, I blitzed a can of tomatoes with some tomato sauce.

Zozzona was good but not great IMO. My biggest issue was some of the subtleties of the pancetta got lost in the sausage and tomatoes. The eggs and romano added a nice creaminess to the sauce.

Amatriciana Meets Carbonara in Over-the-Top Pasta Alla Zozzona

Rigatoni alla zozzona is the decadent pasta mash-up of Roman amatriciana and carbonara, with a sausage twist.

www.seriouseats.com

Am I remembering right that you have never had Amatriciana? That should be your priority. I tried Zozzona, but it's a bit too rich for me. The Guanciale alone provides enough richness.

You can also use pancetta in place of guanciale. Guanciale isnt for everyone.

 

[Ilov80s]

30 - SF crabhouse garlic noodles

Found a good recipe for these and made them last night. Delicious, was a hit with the whole family and was so easy.

 

[Dickies]

My general rule of thumb is whatever amount of garlic a recipe calls for…double it

Pffftt. I typically do about 4:1.

Yea, if the recipe calls for 2 cloves I am grabbing a small handful.

 

[El Floppo]

30 - SF crabhouse garlic noodles

Found a good recipe for these and made them last night. Delicious, was a hit with the whole family and was so easy.

share please... I'd love to try this one.

 

[Instinctive]

Does anyone here make their own pasta? I never have, but want to. Been thinking about getting the Kitchenaid attachment for my stand mixer.

We have one my wife never used or maybe once. I often bring this up in response to some menial task she wants done

Right next to the cutting a cake in half kit

It's pretty fun with another couple for date night, if you are able to guide. My wife and I probably pop it out 5-6 times a year

 

[Ilov80s]

30 - SF crabhouse garlic noodles

Found a good recipe for these and made them last night. Delicious, was a hit with the whole family and was so easy.

share please... I'd love to try this one.

Not sure if this is a great version, never had them but we all enjoyed

The Best Garlic Noodles Recipe | Crab Shack Style – The Savory Chopstick

Super easy and flavor packed Garlic Noodles. Just like the noodles you would find at your local crab shack or paired with your favorite Vietnamese platter!

www.thesavorychopstick.com