on average homemade spaghetti is just gross

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  1. 1 month ago
    Anonymous

    If you are making homemade spaghetti and it's gross, that's your fault innit bruv?

    • 1 month ago
      Anonymous

      Damn, that is a good point lmao

    • 1 month ago
      Anonymous

      Damn, that is a good point lmao

      This was a very nice and concise thread, good on you OP.

  2. 1 month ago
    Anonymous

    >things OP never EVER does
    Really just pic related and salt your water way more. A lot more.
    It should be almost as salty as the sea.

    • 1 month ago
      Anonymous

      Why does everyone say that shit like we all have a clue how salty sea water is? I don't do the beach, I've literally never tasted sea water. How about something actually helpful like, a 5% solution by weight? 1000g water? Add 50g salt! That would actually help, instead of repeating the same tired Italian bullshit over and over.

      • 1 month ago
        Anonymous

        If you have never been to the ocean you can never truly make pasta.
        Sorry.

      • 1 month ago
        Anonymous

        >That would actually help, instead of repeating the same tired Italian bullshit over and over.

        It means put more salt than you would put in anything else you cook dude.

      • 1 month ago
        Anonymous

        yeah and which sea? The Baltic one, which is literally potable, or the Red one, which is literally israeli?

      • 1 month ago
        Anonymous

        Get out more

      • 1 month ago
        Anonymous

        touch salt

      • 1 month ago
        Anonymous

        >1 liter of of water
        >10 grams of salt
        this works for most pasta except for stuff like carbonara where the two main ingredients are incredibly salty so you have to reduce the amount of salt

      • 1 month ago
        Anonymous

        i've personally found that you simply can't realistically "oversalt" the pasta water, the pasta will never come out overly salty or ruined from it. just dump a bunch of salt in and you're fine

        • 1 month ago
          Anonymous

          have you ever cooked carbonara?

          • 1 month ago
            Anonymous

            yes. "real" one too btw with guanciale, egg, no cream, etc.

            Frick yeah you can, any dish that uses the pasta water will be directly affected by how much salt you use

            maybe if you do 4 cups of salt to one gallon of water, which is why i said "realistically." i just always see people timidly advising 1tpbs per pot or something as if doing 2tbsps is going to ruin your pasta and it's just not true.

            i dare both of you to try it next time you make pasta, dump more salt than you think in and taste your noodles, see if they're oversalted

            • 1 month ago
              Anonymous

              >i dare both of you to try it next time you make pasta, dump more salt than you think in and taste your noodles, see if they're oversalted

              I've never put a ton of salt in my pasta so now i'm curious to see if there's a difference or not. I have some Gragnano pasta that looks pretty cool but I don't know what else to add.

        • 1 month ago
          Anonymous

          Frick yeah you can, any dish that uses the pasta water will be directly affected by how much salt you use

      • 1 month ago
        Anonymous

        >make spaghetti
        >make sauce
        >cover with cheese
        >add pepperonis
        >pizza spag

        pour a handful of salt in your mouth..

      • 1 month ago
        Anonymous

        I use 10-12 grams of salt per liter generally.
        More than 15 grams per liter gets sketchy.

        If the other ingredients are really salty (carbonara like the other mentioned) I use about 5 grams per liter.

      • 1 month ago
        Anonymous

        I use 10-12 grams of salt per liter generally.
        More than 15 grams per liter gets sketchy.

        If the other ingredients are really salty (carbonara like the other mentioned) I use about 5 grams per liter.

        average seawater is around 35g/l, 2 or 3 more if you want authentic italian seawater salinity

  3. 1 month ago
    Anonymous

    the only pasta my parents used to make was spaghetti and while it was ok, i just have never had it since i was like 10. there's so many better pasta varieties that aren't a pain in the ass to eat

    • 1 month ago
      Anonymous

      I'm trying to imagine the person who gets exhausted from eating spaghetti.

    • 1 month ago
      Anonymous

      You never learned to twirl properly with a spoon. Watch a YouTube vid or something I guess. Most people eat spaghetti like fricking barbarians. Either trying to shove it into their mouths while it's all dangling and shit or worse, cutting it up as it they're 4 years old.

      • 1 month ago
        Anonymous

        I'm from Southern Italy, where we're spoon twirlers (and spaghetti actually comes from). When I visit my cousins on the Northern side of the family (mum's half Northerner), they think twirling with a spoon is classless. I think their method, twirling on the plate, is moronic.

        • 1 month ago
          Anonymous

          Nah, they are right, spoon twirling is for homosexuals.

          • 1 month ago
            Anonymous

            fork twirling is for homosexuals. i eat it with my hands when i am alone for forbidden primal pleaseure. you think i'm memeing but i assure you i am not

            • 1 month ago
              Anonymous

              >i eat it with my hands
              That's the old way to eat pasta (and the reason spaghetti and other long shapes were invented), common when the church tried to ban forks, the argument being that forks are an afront to God because he gave you perfectly good fingers to pick your food up with and using a fork instead is like telling him he did a shit job making you a set of digits.

        • 1 month ago
          Anonymous

          skill issue. if i can twirl them on the plate why should i use a spoon?

          • 1 month ago
            Anonymous

            I can twirl on a plate, too, but I hate the noise and it can occasionally, though not often, get messy.
            Never have problems with the spoon and fork method.

            Nah, they are right, spoon twirling is for homosexuals.

            lol
            Maybe! But that doesn't change the fact that nobody loves you and you have no friends. : )

      • 1 month ago
        Anonymous

        I dangle all the time

      • 1 month ago
        Anonymous

        I'm from Southern Italy, where we're spoon twirlers (and spaghetti actually comes from). When I visit my cousins on the Northern side of the family (mum's half Northerner), they think twirling with a spoon is classless. I think their method, twirling on the plate, is moronic.

        I used to twirl on plate or spoon but its better to cut the spaghetti and then eat with a spoon. Also replace the spaghetti with gnocchi

        • 1 month ago
          Anonymous

          >its better to cut the spaghetti
          I used to do that for my son when he was a toddler lmao
          He's six years old now and he spoon twirls like a boss.

  4. 1 month ago
    Anonymous

    my parents never season it, its just boiled water ‘ghetti and ragu

    • 1 month ago
      Anonymous

      >just boiled water ‘ghetti and ragu
      this is the way

    • 1 month ago
      Anonymous

      comfy

    • 1 month ago
      Anonymous

      how it should be

    • 1 month ago
      Anonymous

      Chad, spend time on what you care about.

  5. 1 month ago
    Anonymous

    it because people are lazy and buy sauce from the store, if you make it yourself it's amazing.
    with plenty of parmigiano reggiano on top that is obviously

    • 1 month ago
      Anonymous

      >he makes sauce so amazing that he has to add fromunda cheeses to make it tolerable

  6. 1 month ago
    Anonymous

    if you serve pasta with the sauce ontop like this youre subhuman

    • 1 month ago
      Anonymous

      Where am I supposed to put the sauce?

      • 1 month ago
        Anonymous

        spaghetti are just the noodles and nothing else

        you start by undercooking the noodles by 1-2 minutes and then you finish cooking them in the pan with the sauce AND THE STARCHY SALTED PASTA WATER. nobody in their right mind uses spaghetti with a meaty bolognese sauce. it's usually either tagliatelle or pappardelle

        • 1 month ago
          Anonymous

          Guess I'll stick with being "subhuman" then, because I'm sure as frick not eating some salty-ass tomato and noodle stew.

          • 1 month ago
            Anonymous

            you can still turn your life around

            • 1 month ago
              Anonymous

              >Vincenzo
              hahaha
              "authentic bolognese" is an oxymoron, no matter what you do half of the grandmas in Northern Italy will be mad at you.

              imo the biggest trick for bolognese is to use pureed chicken livers, it really boosts the umami.

              • 1 month ago
                Anonymous

                I hate vincenzo because his recipes are average at best compared to top tier youtubers and he's an annoying c**t but that's not his recipe and he's just there watching. I posted it because it's a very simple recipe that anyone can pull off.

                there are many ways to improve your bolognese. chicken livers, parmesan rinds, red boat fish sauce etc. but OP should probably just stick to the basics for now

              • 1 month ago
                Anonymous

                I'm pretty sure the OP post is bait.
                Agree on the umami tricks; I like doing chicken livers + a few anchovy fillets + soy sauce.
                I need to buy fish sauce, I see it get recommended a lot for bolognese and other dishes.

                Black people don't *typically* do anything well. There’s just outliers. They’re *typically* leeches with a victim complex and also somehow an undeserved sense of achievement and superiority

                Black people are pretty good at endurance running/sports, committing crime, and creating government deficits

              • 1 month ago
                Anonymous

                >a few anchovy fillets
                yea forgot about that one but you have to be really careful there otherwise it turns into a salty fish bolognese. as for the fish sauce red boat is nothing like the other ones but it's also much more expensive

              • 1 month ago
                Anonymous

                >Northern Italy
                the oldest recipe for bolognese is from Naples tho
                >and doesn't include milk

          • 1 month ago
            Anonymous

            You don't have to go full traditional Italian. Their advice on the salt water helps cook and season the pasta. I generally aim for a pasta that is soft on the outside but chewy through the middle.

            I don't salt the sauce directly because I'll bring the sauce, noodles, and a few table spoons of pasta water together in a pan. This is obviously if I've done homemade sauces. Anything from a jar I'm probably just going to pour and power through. Start with simple Aglio e Olio and branch out once you're strong with that.

  7. 1 month ago
    Anonymous

    if your spaghetti doesn't have at minimum 1 pound of ground beef in it then its SHIT

    • 1 month ago
      Anonymous

      >tfw always use at least two pounds

  8. 1 month ago
    Anonymous

    >uncreative negative bait thread
    I'm just not gonna reply, is all.

    • 1 month ago
      Anonymous

      if I plant these can I grow my own nigellas

    • 1 month ago
      Anonymous

      if I plant these can I grow my own nigellas

      You gotta be patient. Takes about a dozen years before they ripen, but after that you're set for years.

  9. 1 month ago
    Anonymous

    My MIL thinks hers is her 'specialty.' It's nasty. She browns ground beef then adds like 1/4 cup of vegetable oil. Tosses in some tomato sauce and various dried herbs. Her noodles are also covered in oil. Makes us all nauseated. My SIL calls it 'ready spaghetti' because you'd better be ready to run to the can.

  10. 1 month ago
    Anonymous

    My grandfather used to make a very simple meat spaghetti and it was fricking delicious.
    When he passed away, my aunt asked me if there was anything of his I wanted and when I couldn't think of anything she suggested the bowl he used to serve pasta.
    What a wonderful suggestion. I still have it, though I should use it more.

    • 1 month ago
      Anonymous

      Recipe?

  11. 1 month ago
    Anonymous

    >fricking up boiling noodles and making a basic meat sauce

  12. 1 month ago
    Anonymous

    Protip, once drained quickly mix in some olive oil. This will stop the spaghetti from clumping together and becoming bad.

    • 1 month ago
      Anonymous

      the olive oil should already be in the sauce/ragù. that's why you dont put them on it like a moron but mix them together.

    • 1 month ago
      Anonymous

      That or mix in some of the sauce. Make the spaghetti tastier and prevents sticking as well.

  13. 1 month ago
    Anonymous

    I doubt you've ever had any.

  14. 1 month ago
    Anonymous

    There are many ways to make it bad and few examples to make it good. Unfortunately Culinaly doesn't encourage effort posting and development of skill because of groupthink.

  15. 1 month ago
    Anonymous

    What is your homemade spaghetti recipe?

    • 1 month ago
      Anonymous

      No no frick no. That's not even close to spaghetti. And as someone from a mixed race family, black people typically don't make good spaghetti

      • 1 month ago
        Anonymous

        >And as someone from a mixed race family, black people typically don't make good spaghetti
        ok thanks for letting us know brownbro

      • 1 month ago
        Anonymous

        Black people don't *typically* do anything well. There’s just outliers. They’re *typically* leeches with a victim complex and also somehow an undeserved sense of achievement and superiority

      • 1 month ago
        Anonymous

        bro are you sure you're part of that family because you spelled "parents" like "spaghetti"

  16. 1 month ago
    Anonymous

    *literally completes your meal*

    • 1 month ago
      Anonymous

      its so weird that americans eats bread with pasta

      • 1 month ago
        Anonymous

        Are you serious? You dip the bread in the pasta. It's delicious. What are you, moronic?

        • 1 month ago
          Anonymous

          If properly made the pasta and the sauce is in balance and mixed beforehand with some pasta water, olive oil and parmesan cheese. This creates a rich emulsified sauce that coats the pasta. After eating the pasta no sauce will remain on the plate.
          I guess if you dump the sauce on the naked noodles like some savage animal and you use way too much sauce (which would be characteristic of dumb gluttonous americans) you kind of need the bread to dip it like it was a stew or something.

          • 1 month ago
            Anonymous

            You don't use bread to clean your plate? How disrespectful

            • 1 month ago
              Anonymous

              okay that is acceptable. but not a fricking loaf of garlic bread like americans do. for fricks sake thats half days worth of food just by itself

              • 1 month ago
                Anonymous

                You know, I've actually come around, I used to think it was the most moronic, completely lost in translation dish and just a showcase for American ignorance
                Now It's just hilarious
                >wrong sauce
                >wrong pasta
                >wrong plating
                >wrong bread
                It's so wrong it's alright. It's its own thing, and pretty comfy
                Gotta be homemade, though

              • 1 month ago
                Anonymous

                I get what you mean, I think the same applies to pizza.

  17. 1 month ago
    Anonymous

    >putting his post in the subject field

    moron

  18. 1 month ago
    Anonymous

    I've never seen anyone make homemade spaghetti
    You'd need to have a machine to extrude it

    • 1 month ago
      Anonymous

      don't need an extruder, I made this with the pictured roller. it has different little cutting attachments and I like to use it for all sorts of things outside of just pasta

  19. 1 month ago
    Anonymous

    mine tastes great and i've been to Italy to compare.
    You stupid, stupid, dumb son of a b***h

  20. 1 month ago
    Anonymous

    use meatballs not meat sauce, save that for lasagna
    or grow a pair and make chickian mostaccioli instead

  21. 1 month ago
    Anonymous

    wrong sauce moron

  22. 1 month ago
    Anonymous

    Yeah, I gotta agree. No matter what I do, it's just never that good.

  23. 1 month ago
    Anonymous

    > brainstem not found

  24. 1 month ago
    Anonymous

    I make mine special.

    • 1 month ago
      Anonymous

      by microwaving it for 20 minutes?

  25. 1 month ago
    Anonymous

    If you are dumping sauce on plain pasta, instead of mixing it in the sauce pan, then no wonder you think so

  26. 1 month ago
    Anonymous

    Does anyone know why homemadde spaghetti always tastes better the next day ?

    • 1 month ago
      Anonymous

      same reason most dishes like do, lasagne, chilli etc.
      give it time to "soak in" the flavour

  27. 1 month ago
    Anonymous

    Mine is top shelf.

    • 1 month ago
      Anonymous

      never cooked spaghetti begfore look at this awful mess

    • 1 month ago
      Anonymous

      dude your sauce is getting cold

  28. 1 month ago
    Anonymous

    this is how I make spaghetti:
    I pour about half a jar of whatever tomato sauce was cheapest at the store into a pot.

    add a little bit of water, and then add the spaghetti
    I usually mix half thick spaghetti with half thin spaghetti for variety

    add in the frozen meatballs (I make meatballs in big batches and freeze them cause I hate doing it)

    add a tiny bit of soy sauce and some thyme
    add in a little bit of chili sauce for some spiciness

    by the time the extra water is boiled off everything will be cooked

    I do it this way because I'm lazy and I only have to clean one pot.
    plus I think pasta boiled in sauce tastes better than pasta boiled in water

  29. 1 month ago
    Anonymous

    Because people make it wrong, use shit ingredients, 99 cent barilla pasta with store-bought sauce, use bad recipes and no technique.
    Italian food isn't French or Mexican, there is no turd-polishing going on. Quality ingredients for specific purposes served well.

    • 1 month ago
      Anonymous

      >Because people make it wrong

      I never liked my moms spaghetti but my brother did. I think the sauce was most likely the shitty part. If it was spicy I probably would have ate the whole thing, ironically.

  30. 1 month ago
    Anonymous

    the way i eat homeade spaghetti: adding mayonnaise, and some bit hot sauce. mix the dish, then eat with chopsticks
    perfection, more westerners should try it

  31. 1 month ago
    Anonymous

    I just hate when people don't drain the grease from ground beef.

  32. 1 month ago
    Anonymous

    I willhate spaghetti forever because the only way my mother ever made it was by overcooking the noodles and dumping a can of shitty watery tomato sauce on it (ketchup and cheese optional)

    • 1 month ago
      Anonymous

      your mother is dumb and lazy

  33. 1 month ago
    Anonymous

    Americans fricking suck at pasta. You have to finish the pasta by tossing it in the sauce during the last minute of cooking so it absorbs and "marries" to the sauce.

  34. 1 month ago
    Anonymous

    :3

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