Nope, I totally do too! Certain pastas have to be mixed, it's the only way to prepare it. Every pasta I had in Italy had the pasta mixed in with the sauce. For me, it just depends on whether I've made a big batch of pasta or a single portion. If it's a big batch, I'll separate the sauce and the pasta and just top the pasta as I need to when I'm eating it. If it's a single portion, I will mix everything together, along with some pasta water. That's the trick you guys, the magic secret trick to restaurant quality pasta. It's all in the pasta water!Originally Posted by Pantz
Pasta with sauce mixed in and pasta with sauce on the side/on top are basically two different types of meals and they're both good in their own ways. Why do I have to choose? Am I the only one who varies preparation from time to time?
Seriously.Spaghetti = pasta = noodle.
But for most Americans, when they think spaghetti it's always spaghetti + a tomato sauce. It's how I thought of it growing up, I thought the word spaghetti itself meant specifically a pasta dish with tomato sauce. These days one of my favorite spaghetti dishes is spaghetti primavera: http://www.saveur.com/article/Recipe...etti-Primavera
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