What’s the difference? Standing in Safeway, going “hmmm”
At first I thought that I knew one word from that subject: or. Then I realized I’ve probably heard the first one. On googling, I saw that I was familiar with the product if not the name.
I vote to get furrowed.
Thick sauce = smooth.
Thin sauce = furrowed.
I’m with Ethilrist. The ridges of rigate hold sauce better so it’s great with a thin sauce. A thick sauce doesn’t need the ridges.
And NO OIL in the water.
Sure, but they’re still more pleasant on the tongue.
Ridged, for your pleasure…
Or on the pasta (unless the oil is your sauce). It’s a bad idea and it’s still super common for some reason.
People think it makes the pasta not stick together. They’re correct, sort of, however it also makes the sauce not stick to the pasta, so, not a good thing (unless you were planning on using the pasta with oil, of course).
Besides, stirring the pot for 30-60 seconds immediately after adding the pasta is all you need to keep it from sticking together.
The oil is to prevent boil overs. I don’t use it, but that’s what it’s for. Otherwise, for me, penne is ridged, and mostaciolli is the unridged version.
Me, I was wondering when Surrey became a huge pasta centre.
It’s a trick to keep cooked, drained pasta from sticking while waiting for sauce that’s not ready yet. Sadly, many people use it by the gallon when it should be by the half-teaspoon, or use it when it’s completely unnecessary (such as those people mentioned otherwise in the thread who add it while cooking).
One could just use the sauce itself, even if not completely finished. Or, if using a stock pot with a pasta insert, one could just plunge the pasta back into the hot water for 5 seconds. Both of these assume one is not cooking the pasta hours in advance and that the timing is simply a little off.
ETA: Generally I prefer rigate, but that’s probably because I don’t use penne in many thin sauces.