Rigatoni is a favorite, but the shape of pasta used is dependent on the dish I am making. Thin spaghetti for aglio e olio with anchovies, rotini for pasta with broccoli, ziti, penne, or rigatoni, are used with tomato sauce. My Mom's homemade ravioli were very tasty, but her homemade manicotti were special. Tender, delicate, crepes stuffed with a ricotta & meat filling...to die for!!
Rigs are a household favorite here also. As cook, I have the privilege of choosing the pasta and like to mix it up. I do like “spaghetts” and linguini However, if I ask Keith and son Shay they simultaneously respond RIGATONI!
As for the bedroom thing, Nana Capone’s specialty was her handmade rolled, cut, and thumb rolled cavatelli… cavateel as she would say. They also ended up on her special drying sheet to dry on her bed, and it would trigger the Pavlov dog drool in us kids. Coupled with the aroma of the bubbling gravy, our olfactory membranes were on overload! We were close to heaven when we finally sat at her table to figuratively lick our plates. She treated us to small glasses of orange soda, also followed up with a bowl of mixed nuts to crack open, and if lucky, a mini box of Toblerone nougat candy!
Unfortunately, my Mom's recipe was in her head, and she was never able to convey it to Diane or my sister-in-law, even though they stood by to watch her make those sumptuous "ravs"
For this reason, Penne Rigate No. 41 from is something chefs love especially the the Italian Imported Pasta by De Cecco, for it has a ridged texture that well captures the sauce but is small and delicate when compared to Rigatoni.
Penne pasta suits any sauce but especially hearty vegetable or creamy cheese-based dishes and comes out with just the right al dente time at the table.
Ziti is also a favorite of mine it’s particularly good baked and comes as either smooth or rigate. Ziti regate is great with any tomato sauce but especially if made simply with 1/3-1/2 volumes of well crushed San Marzano style tomatoes.
Yes, thanks, Jim. I love baked ziti also. I have received so many comments about the different kinds of pasta; some I have never heard of like pacca, pachero, and schiaffo and schiaffone . . . all rather large pastas that hit you with a slap (schiaffo).
The "I Brake For Rigatoni" reminds me of my days in New York, when I went to school with many ethnic groups, including the fast-talking Italian teenagers, when I learned Basic English at a high school in downtown Manhattan, where the nice ladies teaching English through the application of phonetics reminded us, new immigrants, that New York was "like a huge mixing bowl" of many people from all over the planet.
Rigatoni, I understand, is often served in large bowls and shared dishes, symbolizing communal comforts and the sense of belonging, as the author so gallantly captured. It invites us to reflect on our reminiscences and, in Sartre's expression, brings us to the essence of being for others and a sense of togetherness. In this setting, our lives gain meaning through interaction and coexistence.
Like many traditional dishes, rigatoni carries cultural memory and serves as a bridge between generations. It embodies Heidegger's notion of "dwelling," where food and its preparation become a way of being at home in the world. My own experience manifests the sensation and feelings of a home shared with my spouse that we together built into "our castle in the woods."Making and sharing rigatoni reflects an interconnectedness and continuity with those who came before us.
If we observe the textured ridges of rigatoni, they are not purely aesthetic but functional, designed to catch and hold onto sauce. Philosophically, this can represent how humans, like the ridges, carry the "sauce" of our experiences and relationships. To see us as textured beings, marked by life's experiences, demonstrates our capacity to hold onto meaning and connection.
By extension, individual pieces of rigatoni, a seemingly simple object, holds within it a microcosm of Italian culinary tradition, history, and human creativity. Family bonds: even when physically apart, love, memories, and shared experiences keep the family "entangled."
"Even if grandpa is far away one day, every time you eat rigatoni or remember this moment, it's like we're still connected—like two particles communicating across space!"
My hat off to the author, Dr. Ed Iannuccilli and for sharing his family with us.
I love Werner's metaphor . . . Rigatoni, I understand, is often served in large bowls and shared dishes, symbolizing communal comforts and the sense of belonging, as the author so gallantly captured. It invites us to reflect on our reminiscences and, in Sartre's expression, brings us to the essence of being for others and a sense of togetherness. In this setting, our lives gain meaning through interaction and coexistence.
ed, i agree that spaghetti is trickier to manage, but the degree of difficulty enhances the final reward! plus its a good opportunity to show off my twirling skills! I love to see th adoring looks I get when all the pasta is neatly on thefork with no loose ends. maybe like a surgon making the final stich end up with no end! if the loose ends are a problem, may i respectfully suggest using a spoon as a twirling base, like the Irish do when they try to eat italian food!
I do also like Rigs but I must say they are not my favorite; a little too heavy for me (although they were my dad's favorite). However like you my mom's ravioli (ravs for short) was my favorite. She made them like your mom; rolled the pasta, placed the stuffing, cut into squares and sealed with a fork. The only difference was the stuffing. We used a meat and spinach stuffing instead of cheese. Fortunately my wife Sue and I took it upon ourselves to learn the family recipes. We make the ravs for holidays and for special friends so we will have you and Diane over for "ravs" some time soon.
Ed, yes, as your attorney friend said all pastas are equal. I enjoy your rigatoni without the S. also penne, rotini cooked al dente and light on gravy. Ed, yes, the mastering of twirling spaghetti is worth the difficulty. Once dining out I noticed this robust woman lifting her spaghetti gently until she had the right amount on the fork and transferred to the spoon and twirled and gently lifted to her lips and repeated as needed without any mess. She was a MASTER.
Yes, they were the best. Unfortunately, the recipe was never written, and even when Diane and Anita stood by to try to follow, no luck. Those ravioli were made with love.
All shapes of pasta are my favorite. Like my legal training , all people ( or should be) are equal before the law. So is pasta.
Your story reminded me of when you asked Jack Montaquila, who Wawa’s a great golfer, what he thought of before attempting a hard putt, and he replied “ rigatoni”.
Rigatoni is a favorite, but the shape of pasta used is dependent on the dish I am making. Thin spaghetti for aglio e olio with anchovies, rotini for pasta with broccoli, ziti, penne, or rigatoni, are used with tomato sauce. My Mom's homemade ravioli were very tasty, but her homemade manicotti were special. Tender, delicate, crepes stuffed with a ricotta & meat filling...to die for!!
Stay safe and warm everyone!
Beautiful, Joanne. I can taste the manicotti. If you make them, give me a call.
And, Yes, the pasta must marry the sauce.
Rigs are a household favorite here also. As cook, I have the privilege of choosing the pasta and like to mix it up. I do like “spaghetts” and linguini However, if I ask Keith and son Shay they simultaneously respond RIGATONI!
As for the bedroom thing, Nana Capone’s specialty was her handmade rolled, cut, and thumb rolled cavatelli… cavateel as she would say. They also ended up on her special drying sheet to dry on her bed, and it would trigger the Pavlov dog drool in us kids. Coupled with the aroma of the bubbling gravy, our olfactory membranes were on overload! We were close to heaven when we finally sat at her table to figuratively lick our plates. She treated us to small glasses of orange soda, also followed up with a bowl of mixed nuts to crack open, and if lucky, a mini box of Toblerone nougat candy!
Thanks for the memories Ed….and Nana! 💕
Beautiful memories beautifully written, Susan.
Thank you.
Unfortunately, my Mom's recipe was in her head, and she was never able to convey it to Diane or my sister-in-law, even though they stood by to watch her make those sumptuous "ravs"
Penne Rigate No. 41 - The Chef's Favorite!
For this reason, Penne Rigate No. 41 from is something chefs love especially the the Italian Imported Pasta by De Cecco, for it has a ridged texture that well captures the sauce but is small and delicate when compared to Rigatoni.
Penne pasta suits any sauce but especially hearty vegetable or creamy cheese-based dishes and comes out with just the right al dente time at the table.
Ziti is also a favorite of mine it’s particularly good baked and comes as either smooth or rigate. Ziti regate is great with any tomato sauce but especially if made simply with 1/3-1/2 volumes of well crushed San Marzano style tomatoes.
Yes, thanks, Jim. I love baked ziti also. I have received so many comments about the different kinds of pasta; some I have never heard of like pacca, pachero, and schiaffo and schiaffone . . . all rather large pastas that hit you with a slap (schiaffo).
Don't you love it!
The "I Brake For Rigatoni" reminds me of my days in New York, when I went to school with many ethnic groups, including the fast-talking Italian teenagers, when I learned Basic English at a high school in downtown Manhattan, where the nice ladies teaching English through the application of phonetics reminded us, new immigrants, that New York was "like a huge mixing bowl" of many people from all over the planet.
Rigatoni, I understand, is often served in large bowls and shared dishes, symbolizing communal comforts and the sense of belonging, as the author so gallantly captured. It invites us to reflect on our reminiscences and, in Sartre's expression, brings us to the essence of being for others and a sense of togetherness. In this setting, our lives gain meaning through interaction and coexistence.
Like many traditional dishes, rigatoni carries cultural memory and serves as a bridge between generations. It embodies Heidegger's notion of "dwelling," where food and its preparation become a way of being at home in the world. My own experience manifests the sensation and feelings of a home shared with my spouse that we together built into "our castle in the woods."Making and sharing rigatoni reflects an interconnectedness and continuity with those who came before us.
If we observe the textured ridges of rigatoni, they are not purely aesthetic but functional, designed to catch and hold onto sauce. Philosophically, this can represent how humans, like the ridges, carry the "sauce" of our experiences and relationships. To see us as textured beings, marked by life's experiences, demonstrates our capacity to hold onto meaning and connection.
By extension, individual pieces of rigatoni, a seemingly simple object, holds within it a microcosm of Italian culinary tradition, history, and human creativity. Family bonds: even when physically apart, love, memories, and shared experiences keep the family "entangled."
"Even if grandpa is far away one day, every time you eat rigatoni or remember this moment, it's like we're still connected—like two particles communicating across space!"
My hat off to the author, Dr. Ed Iannuccilli and for sharing his family with us.
Werner, thank you. This is simply magnificent, and I will repost it.
I am pleased to have rekindled your wonderful memories, and pleased with your compliments
I love Werner's metaphor . . . Rigatoni, I understand, is often served in large bowls and shared dishes, symbolizing communal comforts and the sense of belonging, as the author so gallantly captured. It invites us to reflect on our reminiscences and, in Sartre's expression, brings us to the essence of being for others and a sense of togetherness. In this setting, our lives gain meaning through interaction and coexistence.
“What lies behind us and what lies before us are tiny matters compared
to what lies within us.” ~ Ralph Waldo Emerson
Favorites? With up to 25 pounds of different pastas in our pantry, at times, tiny sizes for soups to Rig for heavy duty pasta, a choice is simple!
I have taken spaghetti, broken it in very small sizes, and voila, we have pasta for soup.
What a country!
Joe Giusto4
You must be the pasta King.
25 pounds!
My husband is a die hard Rigs fan but give me Pappardelle any day!
To be honest, you had me at Mom’s home made Ravioli:)
Che Bontà’!!
Yes, we miss those ravioli and don't have the recipe despite shadowing her when she made them, Melina. It was in her head.
Your husband and I are kindred pasta spirits
ed, i agree that spaghetti is trickier to manage, but the degree of difficulty enhances the final reward! plus its a good opportunity to show off my twirling skills! I love to see th adoring looks I get when all the pasta is neatly on thefork with no loose ends. maybe like a surgon making the final stich end up with no end! if the loose ends are a problem, may i respectfully suggest using a spoon as a twirling base, like the Irish do when they try to eat italian food!
Ahhh, the Master Spaghetti Twirler. I need lessons.
It's controversial in Italy whether or not to use a spoon, however.
https://www.lsg-group.com/news/global-food-myths-16-do-italians-never-eat-spaghetti-with-a-spoon/
I say, "Do it whatever way works."
We're leaving for Fla soon so I'll get back to you when we get back.
Non vedo l'ora.
Buon viaggio.
I do also like Rigs but I must say they are not my favorite; a little too heavy for me (although they were my dad's favorite). However like you my mom's ravioli (ravs for short) was my favorite. She made them like your mom; rolled the pasta, placed the stuffing, cut into squares and sealed with a fork. The only difference was the stuffing. We used a meat and spinach stuffing instead of cheese. Fortunately my wife Sue and I took it upon ourselves to learn the family recipes. We make the ravs for holidays and for special friends so we will have you and Diane over for "ravs" some time soon.
Yes, we're there! They sound delicious. Even more important is that you have the recipes. My Mom's, never written, were lost with her.
Ed, yes, as your attorney friend said all pastas are equal. I enjoy your rigatoni without the S. also penne, rotini cooked al dente and light on gravy. Ed, yes, the mastering of twirling spaghetti is worth the difficulty. Once dining out I noticed this robust woman lifting her spaghetti gently until she had the right amount on the fork and transferred to the spoon and twirled and gently lifted to her lips and repeated as needed without any mess. She was a MASTER.
After all these years, Peter, you would think I had mastered the art of spaghetti twirling, but unfortunately 'No'
Thanks for twirling in.
Rigs are also one of my favs. You made my mouth water describing homemade ravioli, yummy!!
Yes, they were the best. Unfortunately, the recipe was never written, and even when Diane and Anita stood by to try to follow, no luck. Those ravioli were made with love.
Rigs are the best…..even serve to the grandchildren with butter. A real mouthful. Now you made me hungry. Doc! Be well, stay warm today!
Agree, but no butter for me. Gravy!!
No doubt, I always get gravy!
Aha!
It seems that penne gets the limelight, but, I am with you…..RIGS is for me, as well…
Be well…stay warm!
Rigs keep you warmer than penne, Ed
yup
Ed,
All shapes of pasta are my favorite. Like my legal training , all people ( or should be) are equal before the law. So is pasta.
Your story reminded me of when you asked Jack Montaquila, who Wawa’s a great golfer, what he thought of before attempting a hard putt, and he replied “ rigatoni”.
Paul
Paul, you are right about Jack. I'm sorry I forgot to add it as it is the funniest golf line ever.
And I love your ecumenical take on Pasta
Ed,
Funny that you should mention pasta. I went to the Old Canteen on the Hill last Saturday
night and had penne with my meal. Didn't know if you knew they were closing for good.
It was the best I've had since my Grandmother used to make it
Yes, Tom, I heard of The Od Canteens closing. Very sad. It was a destination for years.