Pasta, rice or potatoes

[Angelina82]

If you could only chose one for the rest of your lives which would it be? Pasta for me all day long 😋

@WooMaWang really trying his/her best to big up the seriously lagging behind rice here. Come on guys, there must be more takers for this tasty grain!

All them that have said no to spuds you do realise you can no longer have crisps !

There are plenty of crisps from other vegetables now and I'm rather partial to some Wotsits which are corn based.

With ravioli, tortellini and other stuffed pastas as well as the different ingredients and sauces you can make, pasta really isn't as boring as some people seem to think.

Agree with PP who commented on all the different ways you can have rice too. That's why it's my second choice but I prefer the texture of pasta.

You can’t veto gnocchi if people choose potatoes @Angelina82. It’s a perfectly legitimate potato-based dish.

Look I really don’t wish to get on my high horse here BUT my thread MY rules. You cannot have potatoes and pasta in any form. I’ve been generous enough in letting you have bread as an extra!

@WooMaWang

All them that have said no to spuds you do realise you can no longer have crisps !

Genuinely I can’t remember the last time I ate crisps. I don’t think it was in 2020. I wouldn’t even notice if I never ate crisps again.

Do loads of people only ever eat plain, boiled rice or something? Rice is really, really versatile. You’ve got all the different kinds with different properties and textures: I have several different kinds of rice in the house at all times (basmati, Jasmine, and Korean short grain, but others depending on what I’m making - Thai sticky rice, for example).

You can cook and flavour it in so many different ways: risotto, paella, pilau, dirty rice, green Mexican style rice, rice and peas, jollof rice, fried rice, congee, arancini and so on and so on. That’s not anywhere near an exhaustive list. You can use it to stuff things (not just vegetables, it’s great stuffed inside tiny chickens in samgyetang for example). It can be savoury or sweet (there are loads of rice pudding variations you can make as well as other rice based things, like mochi). It can be ground up and made into noodles or flour.

Honestly, I think rice is possibly more versatile than potatoes.

I’d definitely choose rice.

Rice makes me violently ill regardless of the type or how it's cooked.

Potatoes, no contest. I am not much of a cook but I make lovely roasties! I just wish I could make lovely gravy as well.

Potatoes all the way

Potatoes obviously.

Pasta is nice enough but doesn't go with gravy IMO.
Rice is blah as a side dish, I get bored of eating it.

Potatoes so versatile, so healthy, taste good even if for some reason you had to eat them unadorned.

Definitely potatoes.

Rice

Ha! There is rice pasta

Potatoes since pasta and rice are inedible as far as I'm concerned.

I think gnocchi, vodka and cellophane noodles (made with potato starch) mean that potatoes win. By far the most versitile.

I suppose the contest really should be between potato, rice and wheat in which case wheat wins so you get bread and pasta and couscous and beer.

Potatoes.

No competition for me.

Nutrition, flavour, different varieties if you can find them.

potatoes as they are the most versatile of the choices, can live without pasta and rice

Ha! There is rice pasta

You’re not allowed to have it though. Ha!

Potatoes. I’d happily eat chips forever and then I could have gnocchi instead of pasta

I’m not a fan of rice.

Rice is far more versatile than people are giving it credit for. Rice noodles and crisps made from rice are available in UK supermarkets.

Can you make noodle/pasta from potatoes? Probably, although I've not heard of this. If you mash up any carbohydrate there's 1001 things you can make from it. Well, maybe not you, or me, but a Chinese chef could.

Mm. Potatoes, then rice, then pasta.

@RandomLondoner you can make gnocchi with potatoes (o:

I bet a Chinese chef could make a pretty tasty roast potato substitute out of rice, if challenged and allowed some time to experiment.

There are two types of Gnocchi, the ones I am thinking of (Gnocchi di patate) are made with potato and flour so should be allowed.

Other types

Original gnocchi: The first versions of gnocchi appeared on the scene sometime during the 14th century. These were made from breadcrumbs and/or flour.

Gnocchi alla zucca: Pumpkin gnocchi served with butter and cheese.
Ndunderi: A specialty from the Amalfi Coast and traditionally made with farro (grain) and curdled milk.

Gnocchi alla Romana: These are made with semolina and milk and shaped into squares. You have to bake these.

Ricotta gnocchi: In this dish, you substitute potatoes for ricotta.

Malfatti: Extra-large gnudi made with a mixture of ricotta, flour and blanched spinach.

Gnocchi à la Parisienne: French gnocchi made from pâte à choux—flour, butter, and egg.

Potatoes, I like pasta more but as PP have said potatoes are more diverse

Potatoes all the way. Sacrilege to think the other two even compare.

Potatoes. Pasta is refined and nutritionally unsound and rice is pretty tasteless.