I guess the number indicates the specific "drawing" (trafila in italian), where the higher is the number, the wider is the hole, and the thicker is the pasta. I don't think there is a standardized size for each hole so, depending on which trafila pasta …

Bucatini and perciatelli are the same basic pasta -- a long, thin rod with a hole down the center and a bit thicker than spaghetti. Although I can't point to a definition of the two, from what I've seen bucatini is the thinner one. The numbers don't mean anything. –

May 1, 2011 · Italians weigh it and it's really the only fail-safe way. Using a kitchen scale with a big bowl on top should work for just about any pasta shape. 40g for a small portion, 100g for a big plate full. Cooked volume will depend on the type of pasta, but with spaghetti for example about 55g of dry will produce about 1 cup of cooked spaghetti.

Apr 14, 2020 · The drawers held shapes, such as, stars, elbows, rotini, etc., in different sizes and thicknesses. It occurred to me that the people eat pasta so often, they use the different shapes and sizes to break the monotony of just spaghetti, let's say. Also, they could have a different sauce to go with each pasta shape or size. Makes sense to me now ...

Apr 9, 2014 · I would add that you will find the pasta sticks together when resting, so work a few tablespoons of neutral tasting oil through the cooked cooled pasta with gloved hands to separate the strands. In chain Italian restaurants, they cook off 5 kg at a time, cool it immediately in ice water, drain, refrigerate and oil.

Jun 27, 2014 · Different forms of pasta are going to have different surface-to-mass ratios, which will affect how the pasta cooks; the cross-section may affect how much starch gets rubbed off as the pasta boils. (I can only assume that more's going to stay in a spiral or a tube than will on something that can rub up against other pasta)

Feb 26, 2011 · Protein and veggies are easy since those ingredients usually do not change in size during cooking but whenever I use a starch that changes in volume while cooking I end up with a soup that is either starch heavy (too much grain or pasta) or starch light (too much veggie and protein in relation to the starch.)

I made cannelloni for the first time last night. What a mess. I cooked the pasta as instructed, but when it came time to fill them, I had great difficulty. First I used a spoon while holding the tube in one hand -- no go. Then I had the idea of putting the tube in a glass to steady it. Still no success. Then I put the filling in a zip-lock bag.

Nov 21, 2015 · (EDIT: I would clarify that the above is assuming an "American-style" spaghetti dinner. Traditional pasta in Italy served with red sauce usually has much less sauce, probably half of the above amounts. Again, I'd recommend making a test batch and measuring the amount you think is "correct" for your style of dish.)

Jun 19, 2016 · The recipe says the juice is needed to keep the chicken from drying out. But the sauce is so runny that it doesn't adhere to the angel hair pasta that you are supposed to serve the chicken over. It is delicious but too runny. How can I thicken the sauce so it will adhere to the pasta and give the pasta the delicious balsamic taste of the dish?