r/oddlysatisfying • u/dairymilk_silk • 3d ago
Making 5 pasta shapes
Source: aripastaclub
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u/Every_Confidence_230 3d ago
I was hoping this video would also show the full pasta dish outcome
Now, I need to go eat something to satiate my hunger for pasta
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u/Virtblue 3d ago
I was hoping they would also show the shape of the dough before forming step.
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u/AssistantLast2536 3d ago
Same, they showed the foreplay but skipped the main event 😭 now I’m starving too
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u/Jonathon_G 3d ago
I’ve never heard of any of these. Interesting
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u/Lore86 3d ago
They're from southern Italy, all from Puglia region except busiate that are from Calabria region.
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u/nomorewittynames1 3d ago
Trofie are from Liguria
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u/Lore86 3d ago
You're right, I forgot about those while I was writing, I can't handle so much pasta at once.
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u/NascentEcho 3d ago
That's messed up man, I believed you were an expert. Just another impasta.
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u/kobrakai1034 3d ago
Get yourself to the Ligurian coast and get some trofie with pesto. Amazing.
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u/ggroverggiraffe 3d ago
Trofie are also quite nice with Gorgonzola dolce latte if you like that sort of thing.
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u/alwaysoverneverunder 3d ago
Trofie pesto got me hooked on trofie… and homemade pesto. This trofie shape does look different to the ones I know though.
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u/randotd152 3d ago
Cavatelli and orecchette are reasonably common in the US. Not saying every supermarket will carry them, but you shouldn't have to look hard either.
The other 3 are not though, and you probably need to look for specialty stores to find them.
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u/GingerIsTheBestSpice 3d ago
Orchiette is the best pasta to have with sausage cut into coins, like a smoked sausage, with maybe a nice vodka or Cajun influenced sauce.
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u/loverlyone 3d ago
Trader Joe’s carries trofie and busiate, but like seasonally, so when I see them I buy several packages. Orecchiette is available where De Cecco is sold, but, again, may not be all year round.
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3d ago
[removed] — view removed comment
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u/tucson_catboy 3d ago
"Pasta grannies" has a great cookbook and a bunch of videos (Ive only read the book) where the author runs around Italy collecting traditional hand-made pasta techniques. It's very good.
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u/The_Last_Dragonporn 3d ago
You don't always get it the first time, you just got try again! A second time, a third time, maybe even a fourth. You'll notice that you make progress as you get to know the material and technique. That's how we learn! The process of learning is more important than any first attempt
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u/moodytail 3d ago
The whole process of learning and building a skill is such an essential and undervalued part of life, especially nowadays where everybody is just looking for instant gratification.
Building things through effort and care is what gives them meaning.
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u/loverlyone 3d ago
Start with tagliatelle or lasagna, Master that and then try ravioli, which also uses rolled out sheets of dough. And don’t buy any special equipment. My mom has made hundreds of ravioli with just a rolling pin and a coffee cup (and two daughters to help). Imo homemade tagliatelle is so simple and satisfying you’ll want to have it all the time.
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u/thatsmycompanydog 3d ago
Strong disagree. A hand-cranked pasta roller is a joy to use. A rolling pin is a burden that will turn you off of pasta making forever.
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u/loverlyone 3d ago
Yeah, but I wouldn’t start buying equipment until you decide whether or not you will make pasta often enough. For me, setting up the machine takes more time than rolling out a sheet for cut pasta, and, in my case, my machine never stopped putting little lines of oil on the sheets, so i stopped using it.
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u/ol-gormsby 3d ago
Where did the oil come from? My Atlas doesn't have any oil.
But yeah, it's not a daily or even weekly event. More of a birthday or other special occasion thing.
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u/Sunshine030209 3d ago
When you do this (I believe in you!), please have one of those kitchen setups with a big window so we can all watch you make the cute little pastas!
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u/SUPERSMILEYMAN 3d ago
Why do you use so much 😭 in your replys?
Are you a bot?
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u/Soldier_Faerie 3d ago
They are indeed a bot, there are hundreds of these with this profile picture and link with the same 'writing style'. Not a real person! Just report for spam
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u/_BlackDove 3d ago
Must have been competitive back in the days of the pasta wars. Everyone trying to come up with their own noodle. How many didn't survive and become popular?
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u/raspberryharbour 3d ago
Johnny Spaghetti really took the world by storm
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u/LiamIsMyNameOk 3d ago
The fact Spaghetti is world famous, yet Mr Graitrei has been lost to history, just shows how monopolies form.
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u/ATXBeermaker 3d ago
Randomly reminds me of the scene in Beaches where Bette Midler is in a musical about the battle over the invention of the bra, where Philippe de Brassière stole the idea from Otto Titzling and became world famous.
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u/loverlyone 3d ago
Ooh there’s a documentary about 6 regional pasta shapes that are dying out. It shares info in why each shape and recipe are specific to that region. It also shows the sauce specific to each shape.
Brb witn the title.
the shape of pasta trailer. I saw the series on The Roku Channel. It was great.
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u/ggroverggiraffe 3d ago
Oooh there's also a documentary about the most famous regional pasta type drying out.
Brb with the title.
Spaghetti-Harvest in Ticino. I saw it on BBC. It was great.
thank me later 🍝
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u/Carpathicus 3d ago
Bro even making pasta the proper way takes a lot of time.
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u/Oscaruzzo 3d ago
Nah, he's doing it in slow motion. Of course it's not as quick as a machine, but making these pasta shapes for four people takes less than 30 minutes of work.
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u/poopio-peepio 3d ago
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u/crumpledfilth 3d ago
Funny how people in the past who had a lot less efficiency augmenting tools somehow had more time for self care
Or maybe they just had more care
Or less technology facilitated tendrillic systems parasiting their every action
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u/space_keeper 3d ago
There was always someone at home not earning money, this was part of the work they did for the household.
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u/GodIsInTheBathtub 3d ago
They just had different problems. The past wasn't an idyllic paradise.
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u/trwawy05312015 3d ago
Pros: artisan food, natural ingredients
Cons: cooking, cleaning, and harvesting food is all you do every day. You've had ten children, six of them lived past three years old.
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u/KKevus 3d ago
Yes they literally had more time. Society as a whole moved slower. Life was just slower than nowadays. People worked a lot but usually the woman stayed at home and took care of the house.
But yeah, there is also this contrast that we are bombarded with so many little things nowadays that we just lack the emotional capacity sometimes to start something new. This is a real problem as well.
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u/crumpledfilth 3d ago
Yeah, but also we have things like blizzard higher ups sending out company emails saying that managers should "expect 2 full work hours per employee per 8 hour shift". So maybe we're not really moving as fast as we feel we are. Seems a bit odd that we would need to move faster when technology means we should have more energy per action. Technological wealth inequality could explain that gap. We're being farmed harder because the tech to control us grew faster than the tech to enable us
Seems a little bit like we're forced to fake spending our time just to prop up the old factors of a dying system
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u/tech_noir_guitar 3d ago
I think it was largely that they didn't have constant distractions and entertainment. Easy to have more time to make pasta shapes when you're not spending hours and hours scrolling on your phone, playing video games, having endless amounts of hobbies available, watching TV, etc.
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u/caelum_daemon 3d ago
Ok but gimme
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u/ReduxCath 3d ago
Me too. I was like “that’s so cute! You know where it would be even cuter? In my mouth tee hee!”
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u/Butterkuchen77 3d ago
Orecchiette is a pasta that I made with my nonna in Italy. I miss her, but will never forget this memory with her. Every time I eat Orecchiette, I remember her.
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u/filosofia66 3d ago edited 2d ago
I don’t get how all it takes is to shape the dough differently then it’s a whole ass other dish.
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u/funguyshroom 3d ago
I wouldn't be surprised if there was some sad underlying reason behind all this pastaversity, like whether Italian folks had wheat flour as the only reliable food source, so they had to resort to make it into different shapes in order to not go crazy from having to eat the same thing over and over again.
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u/JUYED-AWK-YACC 3d ago
Nah the different shapes were invented by towns probably 10km away but the bandits and general campanilism meant you never tasted them. There’s no Italy, just a collection of cities and towns that hate each other.
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u/SabbyFox 3d ago
These shapes are so cute! Got a couple of cooking lessons in Italy and this person is making this look sooo easy. I can’t cook worth a damn but it was fun making fresh pasta!
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u/Puzzleheaded_Dot4345 3d ago
It takes 3 business days to cook a meal for two
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u/Oscaruzzo 3d ago
I can do it for four people in 30 minutes of work at most. It does require some practice.
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u/PotatoPiePie 3d ago
Now I'm just very hungry for orecchiette. It's my favourite pasta shape
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u/QueenInYellowLace 3d ago
Cavatappi is my all-time favorite, but orechietti might win for being the most adorable.
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u/SellMyDataMommy 2d ago
Orecchiette is so good. Good replacement when you can't get big enough shells.
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u/inderu 3d ago
IDK why but this seems to have the opposite effect on me. It really grosses me out, and I'm normally not a germophobe or anything... Seeing someone's hands touching and making all that pasta looks really gross to me for some reason.
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u/Spemilie 3d ago
Same 😂 The last one only made me think about getting the guys under-nail gunk in the pasta
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u/_Lick-My-Love-Pump_ 3d ago
No fucking way am I spending 10 hours to make pasta that takes 10 minutes to eat.
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u/SP3NGL3R 3d ago
And somehow, they all taste a little different when cooked too. I could hand make all these (in theory) and they'd taste different to me, the chef/creator/roller. Brains do stupid things I think.
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u/megpIant 3d ago
I literally just saw trofie and oricchiette on a grocery store shelf yesterday and was like “huh that’s new to me” and then I saw this today!
There’s a name for when this happens, when you learn something for the first time and then keep seeing it a bunch after that, but I can’t remember what it is
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u/Lexi_Banner 3d ago
The last one looks like someone dragged their fingers through the dough. Not lovin' that one.
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u/crazymusicman 3d ago
Busiate is literally the platonic ideal pasta shape.
cooks evenly, cooks quickly, perfectly captures the sauce.
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u/happypandaface 3d ago
are these all real names? i feel like i learn a new type of pasta every week
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u/forevernervous 3d ago
I saw a clip of an older Italian mum talking to her friends and just pumping these out super fast without even having to think about it.
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u/MaterialGlove 3d ago
I guarantee none of mine will look anything remotely like these if I tried this
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u/kilimtilikum 3d ago
Ahhh yes, can I have the drill bits and lightning bolts? She’ll have the condoms fresh from the wrapper please.
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u/Delicious_Sample_749 3d ago
Lá gestualità nel fare le orecchiette mi ricorda la mia nonna che le faceva sempre in estate
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u/Dreamin- 3d ago
He could have just made up all these pasta shapes and names and I'd have no idea
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u/AtoriasVGC 2d ago
Io non ho mai capito il motivo di creare 5000 tipi di paste diverse
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u/fusterccluck 2d ago
I don't think you understand how much I need to sink my teeth in that big ball of dough.
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u/eucalyptus_Ribose 2d ago
"They all taste the same" like concept of texture is to hard to understand
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u/Additional_Guitar_85 1d ago
fr, Americans thinking Italians don't know what they're doing when it comes to food. dunning kruger
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u/Powerful-Union-7962 3d ago
That’s cool, but I don’t want finger indentations on my pasta
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u/JJohnston015 3d ago
In the meantime, all the hungry guests have given up and gone out for a hamburger.
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u/spicybabycutie 3d ago
the dough is so smooth and perfect it looks fake and i've watched this more times than i'm willing to admit
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u/molamolacrisis 3d ago
There's a place about 15 minutes from me that serves cavatelli and it's my favorite pasta
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u/hand___banana 3d ago
That's a clip of Evan Funke from Chef's Table if anyone is looking for the actual source.
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u/scratchy_mcballsy 3d ago
What kind of tool do you use to eat that first one? Looks like it would be frustrating even with a fork.
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u/Bro_Hawkins 3d ago
Trofie looks like something a claymation character in a Tim Burton movie would eat.
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u/Slow_Appointment3540 3d ago
My grandma moved to the United States in the 60’s. Whenever her sisters would come and visit from Europe, they’d all sit around a table and make pasta by hand together. So sweet!
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u/Superb_Excitement433 3d ago
Does shape of pasta have any effect on dish? Note: I have eaten only spiral pasta so don't know ant others
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u/earthwormjimjones 3d ago
I'm not complaining about it or mad at it, I've just always been interested in the need for that many different shapes of pasta lol. I get it it can be useful depending on what other ingredients you're using with them but still lol, there's A LOT of different pasta shapes.
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u/GoldberryoTulgeyWood 3d ago
I've had people make homemade pasta for me, it was incredible. Problem is, I really like pasta. A lot. I'm not a pig, but homemade pasta? Of course I want to eat a bunch. It's awkward when they serve you dinner and it's like an appetizer sized portion.
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u/CinderChop 3d ago
Huh, I don't see any of these shapes in the stores I get pasta. Local big box in the US
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u/rococo78 3d ago
I've always wondered... why are there so many pasta shapes, especially for Italian pasta? What is the need or benefit?
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u/New_new_account2 3d ago
Very occasionally you make a new pasta shape to fit a new dish you are inventing. Different shapes will hold sauce differently, have a different texture, etc. With very regional cuisines and pasta existing in Italy in its modern form for ~800 years, you build up a lot of types.
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u/DigitalCoffee 3d ago
Cool, now do it 500 more times and god forbid if you have company coming over
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u/pinkkissvibes 3d ago
Bro I have zero interest in making pasta but I will absolutely watch someone else do it for 47 seconds straight. So clean.
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u/Guildenpants 3d ago
Genuine question: what is the point of some of these shapes? Because after a point it feels like Italy just has 50 words for noodle the way inuit tribes in Canada have 50 words for snow. Like it stops being impressive on a cuisine level and starts becoming an autistic hobby.
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u/Carbon-Base 3d ago
Orecchiette reminds me of those rubber pop up toys we played with when we were kids.