Umm. What is it? and why does the pasta look all broken and janky?
Happinessisawrmgun
I just don’t understand the reason to post this
Rollingzeppelin0
You said you posted this because you got a lot of comments on another post, but it’s difficult to give feedback if you don’t explain what it is and how you did it, if it’s just pasta al sugo, parsley doesn’t go on there, pasta looks a bit overcooked, cause it looks like it even broke down in a few places, also looks to be a bit sticky.
StendiniVolanti
Needs more sauce
Eastern-Reindeer6838
The pasta is broken and overcooked but the amount of sauce is much better. The parsley shouldn’t be there.
Spinning_Sky
you might wanna try a different brand of pasta, it might go a long way to avoid it breaking apart so badly that’s not normal!
PulcinellaFanboy
Hey I answered your “spaghetti all’arrabbiata” post from earlier in the week.
This time it doesn’t look as good as before, but I’m pretty sure the main problem here is the choice of the spaghetti. Next time try a short and “rigata” (striped) pasta, and just a tiny bit more sauce
I’ll link you a recipe from a pretty famous Italian cooking website so you can find some useful tips
9 Comments
Umm. What is it? and why does the pasta look all broken and janky?
I just don’t understand the reason to post this
You said you posted this because you got a lot of comments on another post, but it’s difficult to give feedback if you don’t explain what it is and how you did it, if it’s just pasta al sugo, parsley doesn’t go on there, pasta looks a bit overcooked, cause it looks like it even broke down in a few places, also looks to be a bit sticky.
Needs more sauce
The pasta is broken and overcooked but the amount of sauce is much better. The parsley shouldn’t be there.
you might wanna try a different brand of pasta, it might go a long way to avoid it breaking apart so badly that’s not normal!
Hey I answered your “spaghetti all’arrabbiata” post from earlier in the week.
This time it doesn’t look as good as before, but I’m pretty sure the main problem here is the choice of the spaghetti.
Next time try a short and “rigata” (striped) pasta, and just a tiny bit more sauce
I’ll link you a recipe from a pretty famous Italian cooking website so you can find some useful tips
[Giallo Zafferano](https://ricette.giallozafferano.it/Penne-all-Arrabbiata.html)
The image there is a pretty decent depiction of how it should look
Again, I’m happy you are trying to explore our culinary culture, so take my critiques as suggestion to help you achieve a better result😄
(If the link doesn’t work just type on google Penne all’arrabbiata giallo zafferano)
Di-did you re-really… br-break the sp-spaghetti? *eye twitch
Did you break your noodles?