Has anyone made "Assassin" spaghetti?

[Rangen]

Unconventional, to make spaghetti using risotto techniques, plus deliberate semi-burning, but it looks good to me. Really good.

Almost seems like the Italian version of proper Chinese fried noodles, one of my favorite things, when I can afford the carbs.

Anyone made it, or tried it? How is it? Worth making? Any recommended recipes?

More here: Puglia's “Killer” Spaghetti - La Cucina Italiana

 

[Michi]

Yes, made it twice. It’s not bad, the texture of the noodles is different and is what makes this dish. In the flavour department, it’s much the same as many other tomato-based pasta dishes.

It’s worth giving it a try.

 

[GorillaGrunt]

Yes! A few times recently, including for a tasting at a restaurant I will now be working at. Don’t use bronze die pasta, it’ll be too starchy and not dry up to crisp.

 

[Michi]

Don’t use bronze die pasta, it’ll be too starchy and not dry up to crisp.

Yes, cheap pasta works better for this. This is about the only time you should use Barilla pasta.

 

[M1k3]

Sounds similar to the Mexican sopa seca de fideo.

 

[Rangen]

Yes, made it twice. It’s not bad, the texture of the noodles is different and is what makes this dish. In the flavour department, it’s much the same as many other tomato-based pasta dishes.

That's a bit disappointing. I am slightly intrigued by the texture difference, but I was hoping that all of that caramelization would transform the flavor, and you'd wind up with something like the scrapings from the side of the lasagna pan.

 

[Michi]

That's a bit disappointing. I am slightly intrigued by the texture difference, but I was hoping that all of that caramelization would transform the flavor, and you'd wind up with something like the scrapings from the side of the lasagna pan.

There is a little bit of that, yes. Most of the caramelisation is on the noodles; push them a bit further and you'll get more of this, and a darker colour. But there is a fine line between caramelised and burnt noodles…

I'd still say try it out. Your taste may well be not the same as mine. They don't take long to make and, once you've tried them, you'll know whether to do it again and how to change it next time.

 

[GorillaGrunt]

Depends on the sauce too. Most recipes I’ve seen use a simple tomato sauce with hot pepper, like an arrabbiata type, but I’ve had good results using a sauce I’ve cooked meat in, or one with some pesto in, etc, because you are also concentrating the flavor by evaporating and absorbing all the water

 

[noj]

Had to try it out for dinner ... along with a salad (not dressed yet) ...