Talk:List of pasta

From Wikipedia, the free encyclopedia

You have new messages (last change).

＊ most of them are italian or western pasta, should not we point it out at somewhere so people won't have the wrong impression that this is the list of pasta all over the world...

Contents

[edit] Gnocchi

Technically not a pasta, but a potato dumpling. As Wikipedia notes at gnocchi, "Gnocchi are often listed among pasta dishes, although gnocchi has different ingredients and mode of preparation." An encyclopedia has to be precise, and not be so lax as to lump gnocchi with pasta the way a casual magazine article, say, might. -- Tenebrae 02:18, 10 June 2006 (UTC)

[edit] Rotini isn't fusili

And I don't think it's accurate or right to treat them as synonymous.--Anchoress 05:27, 17 June 2006 (UTC)

[edit] Images

I'd strongly recommend that only images that show the shape clearly be used in this list. Prepared dishes tend to have too much other stuff. Cburnett 05:42, 30 August 2006 (UTC)

[edit] Capellini vs. Angel Hair

All independent sources I could find—save one—that discuss a difference between Angel Hair and Capellini state that Capellini is the thicker of the two.
The Sources listed below all agree on Angel Hair as the smallest round-rod pasta:

The one source that describes Capellini as thinner than Angel Hair is Hormel Foods, which implies that they switched the names for their product lines.
—MJBurrage • TALK • 21:02, 16 October 2006 (UTC)

[edit] Common or Uncommon?

Saying whether a pasta is common or uncommon seems a bit subjective to me. Anyone else feel the same way? DannyQuack 21:11, 7 January 2007 (UTC)

  • I agree with you Tocharianne 15:13, 11 January 2007 (UTC)
I definitely agree as well. I'm actually making pastina right now, and it's always sold at every grocery store I went to. Someone needs to flag this article to make it much less bias. WiiAlbanyGirl 19:14, 6 February 2007 (UTC)

[edit] Merge

I propose to merge most if not all the individual pasta articles here. They're completely unnecessary since there's pretty much nothing to say about any of them. I looked at all the articles in the "Shaped pasta" section: they were all stubs and most just said "X is an x-shaped pasta". The table in this article is sufficient description for them. (I really don't want to put merge tags on every pasta page, so hopefully this talk page will suffice for discussion.) —The preceding unsigned comment was added by Tocharianne (talk • contribs).

I generally opposed to merges on the grounds that the redirects don't work with sections. So if you merge them here then someone will have to search this page to find it. In terms of user experience, the merged form is a much worse experience, IMHO. Cburnett 15:25, 11 January 2007 (UTC)
Actually redirects do work with sections. If you go to Princess Charlotte of Clarence it will redirect to William IV of the United Kingdom#Issue. I do remember reading something before about redirects not working with sections so maybe this is an improvement to the software since then. Tocharianne 16:47, 13 January 2007 (UTC)
Well, hot damn!
Can you make a list of articles you wish to merge? Cburnett 17:36, 13 January 2007 (UTC)
I copied the text of all the articles linked from this page at User:Tocharianne/pasta. Most are stubs, some are substantial enough to be kept (spaghetti, lasagna), some are not types of pasta but dishes incorporating it (like Fideuà), some links go to non-pasta pages (Mezzani and stelle), and I think all the external links to recipe pages should be deleted. Tocharianne 18:05, 13 January 2007 (UTC)
Stubs to merge: Campanelle, Cavatelli, Cencioni, Conchiglie, Farfalle, Fiori, Fusilli, Gemelli, Gigli (a redirect), Lanterne, Orecchiette (maybe), Rotelle, Rotini, Strozzapreti (maybe), Bigoli, Bucatini, Cannelloni (maybe), Cavatappi, Cellentani, Elbow macaroni, Manicotti (a redirect), Mostaccioli (a redirect), Penne, Rigatoni, Scoobi Do (a redirect), Ziti, Fettuccine, Linguine, Pappardelle, Pizzoccheri, Trenette, Acini di pepe, Alphabets, Anellini, Fregula, Orzo (should be diasambiguated), Agnolotti
More than stubs: macaroni, Spaghetti, Vermicelli, Lasagna, Tagliatelle, Ravioli, Tortellini, panzarotti, Spätzle, Gnocchi
I still have reservations about merging. I don't know how much effort you've put into User:Tocharianne/pasta but it's nowhere near as clean or concise as this page currently stands. Some, IMO, should not be merged at all. Particularly the popular ones. Ravioli, lasagna, macaroni, gnocchi, etc. If they contain more than a sentence or have references or external links, I don't think they should be merged. I don't mind the descriptions being expanded on this page by another sentence or two but a short, quick reference list has value to me. Cburnett 15:06, 16 January 2007 (UTC)
That page was intended to just have all the articles on one page so that you wouldn't have to click on each link individually--I wasn't intending it to be a draft article to replace this one. I'm more than fine with the table layout. So how do you feel about merging "Stubs to merge" and leaving "More than stubs" on their own page? Tocharianne 15:24, 20 January 2007 (UTC)
I agree with Tocharianne, I say the non-stubs stay as their own articles and the stubs are merged. (Doesn't spaghetti deserve it's own article?) Oh, and I looked at User:Tocharianne/pasta, i think it looks OK, but it could use some clean-up. The horizontal bars are a bit messyDannyQuack 20:32, 27 January 2007 (UTC)
Retrieved from "http://en.wikipedia.org../../../l/i/s/Talk%7EList_of_pasta_7bfc.html"