Re: Chicken and Broccoli Alfredo Bake - YUM

On 10/27/2024 3:22 AM, Bruce wrote:

On Sun, 27 Oct 2024 08:41:59 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
 

On 2024-10-26, Ed P <esp@snet.n> wrote:

>
IMO, it is a carrier for the sauce.  It fills you up but has no real
taste of its own.

>
Depends on your taste buds.  Pasta has its own flavor.  Can't you
smell it while it's boiling?  A newspaper columnist once characterized
it as the smell of life.

 Must have been an Italian with a Mama complex.
 

You truly are a clod where food is concerned.
https://www.tastingtable.com/1087719/does-the-shape-of-pasta-impact-its-taste/
Auguste Escoffier School of Culinary Arts' chief academic officer and corporate executive chef Miles Mitchell told Eat This, Not That! it's not the cut of the pasta that changes the taste, but rather the ingredients that go into a particular pasta and the sauce paired with it. Different kinds of pasta are made with a variety of flours, from the buckwheat flour in soba noodles to the semolina used to make traditional wheat-based pasta, and each flour carries a signature flavor. Fresh pasta is often made with eggs, differentiating its flavor from that of simple wheat and water-based noodles.
The Cooking Academy argues that different cuts of pasta can affect the flavor of a final dish by changing the complexity of the other ingredients in the dish. Choosing the right type of pasta might make or break your meal, and there are a few flavor factors to consider before your next carb-loading session.
https://www.providencejournal.com/story/lifestyle/food/2015/05/26/putting-spaghetti-to-taste-test/34481941007/