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Today, Josh and Nicole explore the difference between pasta and noodles. Are all noodles pasta and if so, are all pasta noodles?

25 replies
  1. Emily Campbell-Doan
    Emily Campbell-Doan says:

    as a vietnamese person, i am really pleased about how much josh remembers/knows about vietnamese food language <3 feeling represented, after so long of hearing banh mi bowl when people are eating bun, this makes me happy

    Reply
  2. Delicate Flower
    Delicate Flower says:

    I'm sorry, but yellow mustard is great on more than hot dogs and hamburgers. It's great on a cheese sandwich with mayo, spinach and tomatoes and salt and pepper and garlic powder, especially on fresh porridge brown bread (the Maritimes oats and molasses variety). Yum!

    Reply
  3. Tara kopecki
    Tara kopecki says:

    I will only get a shake and curly fries at arby's because every single time I had a sandwich the meat was slimy like snotty slimy and that's completely turned me off from it

    Reply
  4. Dethane
    Dethane says:

    I've always thought of pasta as the blanket term where noodles specifically refers to stuff like spagetti, ramen, lo mean, soba, papardel. Long and noodley. That's why it's called a pool noodle, or those wavy "noodle" guys at car dealerships.

    Where as pasta refers to all of it, including gnocchi, rigatoni, and macaroni, which are not noodles, they are pasta, or macaroni.

    I would also never consider a dumpling to be pasta, whereas ravioli is.

    Basically, in my opinion, Pasta is the dough, noodle, macaroni, gnocchi are the form by which the dough is shaped/prepared.

    Final edit: the word Pasta literally means Dough. I'M RIGHT S*CK IT JOSH.

    Reply
  5. Eric Brinkmann
    Eric Brinkmann says:

    OMG the fact that Nicole doesn't know what Oberlin is, let alone that stupid story about the cafeteria serving banh mi, is so refreshing. So much online culture war nonsense originates at Oberlin, and it's nice to know that there are normal people who don't get dragged in to that crap.

    Reply
  6. Mr. Guillotine
    Mr. Guillotine says:

    The black label Velentina's is a great base for wing sauce. You start with that, then you cut it with butter to your desired heat level. (and add whatever other spices/herbs/etc you want. I like a hot sweet combo, so little brown sugar, little honey, straight up hot sauce, garlic powder, onion powder, etc)

    Reply

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