# What are you a "snob" about? **URL:** \ **Category:** In My Humble Opinion\ **Created:** [July 29, 2024, 4:47pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962 "2024-07-29T16:47:31Z")\ **Posts on this page:** 20\ **Page:** 15
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 13, 2024, 8:07pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/281 "2024-08-13T20:07:24Z")
Yea. I make homemade pasta fairly regularly. Italian, Chinese, Hungarian, Polish. With eggs, without eggs, alkaline noodles, etc. They are different things. Look up spaghetti. It is normally made from wheat (often semolina) and water. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [August 13, 2024, 8:08pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/282 "2024-08-13T20:08:12Z")
Snob/Purist War: Hold off until we sell tickets and get a streaming contract! ---
**Author:** ![doreen](https://avatars.discourse-cdn.com/v4/letter/d/858c86/32.png) [@doreen](https://boards.straightdope.com/u/doreen)\ **Post date:** [August 13, 2024, 8:09pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/283 "2024-08-13T20:09:16Z")
> [@enipla](#): > > Have you ever had real, fresh pasta? It takes perhaps 2 minutes to cook. What does cooking a little faster has to do with superiority ? especially once you add in the time to either make it fresh or find a store that sells it. ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [August 13, 2024, 8:13pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/284 "2024-08-13T20:13:38Z")
> [@doreen](#): > > What does cooking a little faster has to do with superiority ? Admittedly its a lot more work. But there is a huge difference to me. I can tell at the first bite at any restaurant if it is fresh or dried. I’m guessing we are going to have to agree to disagree here. For all of us. And yes @pulykamell from what I see fresh pasta does not require eggs. It’s a northern/southern Italy thing. ---
**Author:** ![Cheesesteak](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cheesesteak/32/3694_2.png) [@Cheesesteak](https://boards.straightdope.com/u/Cheesesteak)\ **Post date:** [August 13, 2024, 8:15pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/285 "2024-08-13T20:15:04Z")
> [@pulykamell](#): > > Spaghetti is not a pasta made with eggs. Why wouldn’t it be? I mean, when I learned how to make fresh pasta, it was eggs. Nobody ever suggested to me that you can’t use basic egg based pasta dough to make spaghetti. ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [August 13, 2024, 8:16pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/286 "2024-08-13T20:16:24Z")
Depends on if you don’t feel like going to the store to get eggs I guess. ---
**Author:** ![doreen](https://avatars.discourse-cdn.com/v4/letter/d/858c86/32.png) [@doreen](https://boards.straightdope.com/u/doreen)\ **Post date:** [August 13, 2024, 8:21pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/287 "2024-08-13T20:21:17Z")
I don’t know if there’s a difference - it’s been years since I’ve eaten fresh and even then it was only ravioli, never spaghetti. I just don’t understand why you would bring up cooking time if you were talking about taste. ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [August 13, 2024, 8:28pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/288 "2024-08-13T20:28:01Z")
> [@doreen](#): > > I just don’t understand why you would bring up cooking time if you were talking about taste. I guess just saying that fresh goes from the cutting board to the pot of boiling water. No, I’m not that big of a snob, but IMHO, fresh and dried noodles are a world apart. Now, lets talk about the proper way to cook a baked potato. I’m kidding, but going to do Hasselback potatoes on… the 17th. Friend of my wife is coming over, and basic baked potatoes can be, a little dull. Same sort of thing really, but a bit different than your standard spud that camped in the oven. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 13, 2024, 8:47pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/289 "2024-08-13T20:47:25Z")
I don’t know if you can’t, but it’s not usually an egg based pasta like, say, paparadelle. If you look at the Wikipedia page, it’s flour and water. For me, if I order spaghetti, I want the dried stuff, not anything made with eggs. ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [August 13, 2024, 9:14pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/290 "2024-08-13T21:14:10Z")
> [@pulykamell](#): > > For me, if I order spaghetti, I want the dried stuff, not anything made with eggs. Huh. You like the dried instead of fresh? Like from Kroger or Walmart? I like fresh. IMHO, it needs egg. But we are all different. Buon appetito ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 13, 2024, 9:14pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/291 "2024-08-13T21:14:29Z")
As I understand it, Southern Italians tend more towards dried pasta, and Northern fresh, but it depends on what you’re making and what is expected. I love both fresh and dried equally. I like the texture of dried pasta for some dishes and the richness of egg pasta for other. One is not better than the other. I usually buy bronze drawn dried pasta. I like Del Cecco, or Barilla’s red label line. Note myth 1 here: [![](https://img.youtube.com/vi/CAKa_GDKShY/maxresdefault.jpg "Top 5 Fresh Pasta Myths DEBUNKED | How to Make Fresh Egg Pasta") ](https://www.youtube.com/watch?v=CAKa_GDKShY) ---
**Author:** ![EinsteinsHund](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/einsteinshund/32/8400_2.png) [@EinsteinsHund](https://boards.straightdope.com/u/EinsteinsHund)\ **Post date:** [August 13, 2024, 9:16pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/292 "2024-08-13T21:16:52Z")
> [@pulykamell](#): > > I like the texture of dried pasta for some dishes and the richness of egg pasta for other. One is not better than the other. But you can also get dried pasta (including spaghetti) with eggs, at least here in Germany. To be honest, I never could taste the difference. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 13, 2024, 9:17pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/293 "2024-08-13T21:17:55Z")
We have egg pastas here in the US that are dry but they’re softer and richer than their durum and semolina kin. I like them for stuff like soups and stews. (I’ve not seen egg based dried spaghetti here, though.) ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [August 13, 2024, 9:19pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/294 "2024-08-13T21:19:38Z")
Ok, nothing to get in a battle about. My wife doesn’t care. Which blew me away. We all have different tastes. Experimentation helps develop richness in flavor and texture. Or we would all be eating something on a stick. Though I love shish kabobs. It’s a bit of a a specialty of mine. Oh, god. Now I did it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 13, 2024, 9:20pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/295 "2024-08-13T21:20:31Z")
I love adana kebabs. Or any kind of meat cooked on a skewer to be honest. I have a nice set of Middle Eastern sword/knifie-looking skewers that I love! ---
**Author:** ![EinsteinsHund](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/einsteinshund/32/8400_2.png) [@EinsteinsHund](https://boards.straightdope.com/u/EinsteinsHund)\ **Post date:** [August 13, 2024, 9:22pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/296 "2024-08-13T21:22:26Z")
> [@pulykamell](#): > > (I’ve not seen egg based dried spaghetti here, though.) We have them (Eiernudeln means egg noodles). > **[Spaghetti](https://www.birkel.de/nudeln/7-huehnchen/spaghetti)** ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 13, 2024, 9:23pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/297 "2024-08-13T21:23:25Z")
I wonder if they have them at the Polish grocer. They tend to have a lot more egg noodle options than the regular US shops around here. ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [August 13, 2024, 9:23pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/298 "2024-08-13T21:23:28Z")
Yeah. Home made teriyaki made with saki, ginger, garlic, soy sauce and other ingredients. ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [August 13, 2024, 9:27pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/299 "2024-08-13T21:27:20Z")
> [@pulykamell](#): > > I have a nice set of Middle Eastern sword/knifie-looking skewers that I love! Yes, I find that a metal skewer helps cook the interior of the kabob a bit. Do Not pick it up. I’m a regular guy and sometimes cook with Channel Locks. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 13, 2024, 9:27pm UTC](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962/300 "2024-08-13T21:27:31Z")
Have you ever been to a Japanese place that has yakitori/kushiyaki? All sorts of stuff served grilled on a stick. Yakitori is specifically chicken, but all sorts of stuff can be cooked that way. I’ve had chicken hearts, chicken, pork, beef, asparagus, etc. Good eats! [Previous page](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962.md?page=14) [Next page](https://boards.straightdope.com/t/what-are-you-a-snob-about/1004962.md?page=16)