Found the square spaghetti in Sicily, are there any advantages to regular spaghetti?
When
by Stotallytob3r
12 Comments
Content-Size-6072
Square Spaghetti have more surface as circular.. so they can hold more sauce. I personally prefer the square ones for Carbonara… !
bcrabill
It doesn’t cut corners
Rezmir
The water has more starch. It doesn’t come out exactly square as it is out of pack. It is basically the same and changes a bit the mouth feel. But that is about it (for me).
_Barbosa_
Not a big Barilla fan, but haven’t seen those around. Are they some sort of artisan pasta from Barilla or just regular mass-produced Barilla pasta, just a tad bit better?
1337-Sylens
I like the bite of square shape more tbh
NicholasANataro
Nice Sicily pasta.
tacitauthor
De Cecco. Makes square spaghetti. I bought it by mistake
Over-Body-8323
The difference is that square is cut from sheets of pasta, vs being extruded through a machine w round holes. On the back of many common pasta rolling/ cutting machines there are smaller cutters – those are similar to what cuts these. Its just personal preference and if you are making fresh pasta, it is easy to do at home
Malgioglio
They get stuck in your fork but hold the cooking well.
homelaberator
To stop it rolling off the plate
Famous_Release22
With square spaghetti you get more starch and therefore more creaminess if you sauté the pasta in the pan because the thinner edges tend to overcook and end up in the sauce. Once cooked these spaghetti become rounder. The process is similar to other types of pasta such as linguine or tringhetti. They are very suitable for sauces that do not contain tomato, but have an oil base such as aglio e olio or spaghetti with clams.
12 Comments
Square Spaghetti have more surface as circular.. so they can hold more sauce. I personally prefer the square ones for Carbonara… !
It doesn’t cut corners
The water has more starch. It doesn’t come out exactly square as it is out of pack. It is basically the same and changes a bit the mouth feel. But that is about it (for me).
Not a big Barilla fan, but haven’t seen those around. Are they some sort of artisan pasta from Barilla or just regular mass-produced Barilla pasta, just a tad bit better?
I like the bite of square shape more tbh
Nice Sicily pasta.
De Cecco. Makes square spaghetti. I bought it by mistake
The difference is that square is cut from sheets of pasta, vs being extruded through a machine w round holes. On the back of many common pasta rolling/ cutting machines there are smaller cutters – those are similar to what cuts these. Its just personal preference and if you are making fresh pasta, it is easy to do at home
They get stuck in your fork but hold the cooking well.
To stop it rolling off the plate
With square spaghetti you get more starch and therefore more creaminess if you sauté the pasta in the pan because the thinner edges tend to overcook and end up in the sauce. Once cooked these spaghetti become rounder. The process is similar to other types of pasta such as linguine or tringhetti. They are very suitable for sauces that do not contain tomato, but have an oil base such as aglio e olio or spaghetti with clams.
Holds sauce better.