this shit sucks

why tf did i buy this

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  1. 2 months ago
    Anonymous

    It's good with shrimp
    I made a shrimp vodka sauce and it was fine
    At least it's decent quality pasta

  2. 2 months ago
    Anonymous

    what do you feel sucked about it?

    • 2 months ago
      Anonymous

      all the shit about cool texture or whatever just wast the case. didnt blow me away or anything. i mean it was a $9 box of pasta. so im not like super mad but i could've just gotten my usual

      • 2 months ago
        Anonymous

        in the mouth it just felt like a big ol piece of pasta, you cant even tell it has the ridges or anything. and it took a while to cook and cooked unevenly with some pieces being more cooked than others

  3. 2 months ago
    Anonymous

    >A BRAND NEW PASTA SHAPE!
    >it's just creste di gallo made badly

    • 2 months ago
      Anonymous

      >creste di gallo

      that's just rigati with a useless flange.

  4. 2 months ago
    Anonymous

    just make your own pasta. it's like 10 extra minutes of prep, but it boils in 1-2 minutes so it evens out. better taste and texture every time and you can use it as an excuse to get those little play-doh extruder sets you had as a kid if you want wacky shapes

    • 2 months ago
      Anonymous

      Lies
      You have to rest the dough for at least 20 minutes

  5. 2 months ago
    Anonymous

    >ITT a bunch of poors who can’t afford Casactelli
    It’s literally the perfect pasta. The toothsinkability, forkability, and sauceability are unmatched.

  6. 2 months ago
    Anonymous

    Thats just tripe

  7. 2 months ago
    Anonymous

    You can just make a new pasta shape willy nilly? I figured there was some kind of international review board you eould need approval from.

  8. 2 months ago
    Anonymous

    My aunt got me some for Christmas; they weren't bad but they weren't good either. A literal 5/10.

    • 2 months ago
      Anonymous

      yeah if im being honest its more like this, a 5/10. its not terrible but i see no real reason to buy it

      just make your own pasta. it's like 10 extra minutes of prep, but it boils in 1-2 minutes so it evens out. better taste and texture every time and you can use it as an excuse to get those little play-doh extruder sets you had as a kid if you want wacky shapes

      i meal prep and shit thats too much work. maybe for a nice dinner

  9. 2 months ago
    Anonymous

    it looks like maggots or caterpillars
    hard pass
    gross as frick

  10. 2 months ago
    Anonymous

    >buys a tiktok meme
    >its bad
    Nice one moron. you have to be at least 18 to post here

  11. 2 months ago
    Anonymous

    >creste di gallo
    what kind of sauce would go good with this? a thick lumpy pomodoro, a creamy or cheesy sauce, or a thin wine/oil sauce? I never know how to choose the right posta shape

    • 2 months ago
      Anonymous

      sumpin gloopy. i think it's designed to stick to sauces. so creamy thick glumpy type snauces. perhaps a vodka sauce, creamy cheesy sauce, the thick n lumpy pomodoro you mentioned

  12. 2 months ago
    Anonymous

    design your own new pasta shape Culinaly
    here's mine: tubo del manubrio, the dumbbell tube
    good for tomato and cream sauces

    • 2 months ago
      Anonymous
    • 2 months ago
      Anonymous
      • 2 months ago
        Anonymous

        are those holes? is that hollow? how the jeff would they be able to make that

      • 2 months ago
        Anonymous

        high production value, nice

        https://i.imgur.com/vD7UC6Z.png

        seems like it would be good for pasta salad, like the little ears one. orinecchi?

        • 2 months ago
          Anonymous

          yeah it would suit anything that suits orecchiette however with the wrinkles and opening it would probably capture sauce even better

    • 2 months ago
      Anonymous

      Klein bottle-ini seemed like the obvious route. Probably best in soups because water that gets stuck in the noodles is never coming out

      • 2 months ago
        Anonymous

        anon those would probably end up being little bland bombs. water from boiling them would get inside and be trapped there and then when you're eating your delicious beef vegetable soup these things would be popping your mouth releasing boring plain water

        • 2 months ago
          Anonymous

          That’s why you add them to the soup after everything else, just before it’s starting to simmer. That way it gets boiled by the broth and the pockets get filled with juicy soup goodness

          • 2 months ago
            Anonymous

            that never works out for me. it goes soggy unless you eat the whole batch right away :

            • 2 months ago
              Anonymous

              Then just add them towards the end

  13. 2 months ago
    Anonymous

    More like sgaylini

  14. 2 months ago
    Anonymous

    because you're a social media slave who consumes advertising material and shits out bottom-of-the-barrel Culinaly posts

  15. 2 months ago
    Anonymous

    they look like caterpillars, i like pretending they're real caterpillars when I'm eating them, the sauce is the bug guts goo goo when you bite into then

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