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(04-19-2023, 03:23 PM)WeezyBengal Wrote: Noodles and pasta originated in Asia and Asians consume the most noodles in the world BY FAR. Asians could say the same thing about your "Italian" pasta as you are saying about our "Western" pasta. 

??? Italian pasta is the exact same as, "Western" pasta: As Europe is in the West, I noted it as such to differentiate. It wasn't a flex or a dig at the US.

And do you really think I don't know that noodles originated in China? lol Not only am I Italian, I've eaten authentic Cantonese and Szechuan Chinese food since I was 3, I was on a cooking competition show in 2021 and I've read Romance of Three Kingdoms, Water Margin and Journey to The West, the latter 2 in the past 6 months: I'm ***WELL*** aware of where the food originated .


Chinese Chow Mein is an egg-based noodle, while Vermicelli is a rice noodle and Korean, "glass," noodles are Mung Bean; "Asian," noodles are quite different than Western Pasta, both in composition and ingredients (with only Chow Mein-style having any wheat flour in them and that's in modern day), as the Ancent Chinese used wheat much less and predominantly used millet as their grain of choice.

I don't know why everyone is getting all defensive I just don't like pasta and if I will eat pasta, I will make it by hand, like either of the varieties I've made below (I'm sick of spaghetti):





The first are Trofie, done like how they are in Liguria (where Genova/Cinque Terre/Positano is), more of a dumpling, but it is pasta done in Pesto, with boiled green beans and white potatoes.

The second has become my signature dish, Tortelli di Zucca alla Mantovana (Pumpkin Tortelli, Mantovan Style), which are stuffed with pumpkin and a few other goodies. They're just basically big Tortellini.

The third is Pizzocheri Valtellinese (a type of wide, noodle-esque pasta that is predominantly buckwheat flour), which is cooked with potatoes, Savoy Cabbage and Casera Cheese (a type of cheese from Valtellina, close to Italy's border with Switzerland, via Lombardy).

THESE pastas I will eat and I've made them all by hard, from scratch :)