Macaroni vs Spaghetti

niv78

Sexy Voice Approved
Joined
Sep 16, 2006
Posts
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Ok, my sub thinks it's weird that I like macaroni more than spaghetti even though they are practically the same thing. I stand by my choice and declare that there is a difference, what do you all think?

Is this a personal? No, but who says we can't have a good debate from time to time?

But just to make it a personal so as not to break posting rules, looking for all macaroni lovers, PM me, kik me, IM me, smoke signal me, etc etc.
 
While a little better than spaghetti they are cousins and are in the same family.

But I don't really like spaghetti that much. There's a softness to fettuccine that's missing in spaghetti, and it picks up a creamy sauce so much better.

Of course if we are going to go for something really good, you can't go past ravioli - but that may be outside the parameters of this discussion.
 
I like ravioli, so it can stay within the discussion. Homemade is sooo much better than store bought too. it's crazy.
 
I like the thickness of fettuccine the most.

The thickness is good , yes, but I like the way the sauce goes in the tube, you don't get that with fettuccine ..

(Is this the inaugural meeting of the Macaroni Appreciation Society ?)
 
The thickness is good , yes, but I like the way the sauce goes in the tube, you don't get that with fettuccine ..

(Is this the inaugural meeting of the Macaroni Appreciation Society ?)

For a nice tube that gets filled with sauce, then I think penne is great.

Hehe... I'm getting hungry now, wish I was making pasta for dinner:D
 
We can also discuss sauces, Alfredo is my favorite, chicken preferably and three cheese.
 
Linguine for the way the word feels on my tongue, the fact it means 'little tongues' and of course it's essential where seafood is involved.

Bigoli for heavy duty use, meat rich sauces and so on.

Casarecce for more delicate applications, really gets intimate with the juices.
 
Linguine for the way the word feels on my tongue, the fact it means 'little tongues' and of course it's essential where seafood is involved.

Bigoli for heavy duty use, meat rich sauces and so on.

Casarecce for more delicate applications, really gets intimate with the juices.

Since you seem interested in words too I think you should be made aware that in Northern slang bigolo means dick :p
 
Spiral does nothing for me! It's like it's neither one thing (flat) nor the other (filled) so the texture doesn't work for me...
Although it is a good sauce capturer , if I'm in a hurry for such
 
Monica. I think I'm in love with you on the basis of nothing but your answer.
 
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