Fork You Returns + The Geometry of Pasta Giveaway

January 30, 2011

Years ago, before the canning bug well and truly bit me, my husband Scott and I regularly made an online cooking show called Fork You. In all honesty, the production of the show was essentially our courtship, as it gave us an excuse to spend time together when we were just friends and weren’t yet able to fess up to the fact that we adored one another wildly.

When we did finally started dating (and very soon thereafter, living together) the production of new episodes slowed to a crawl, because we just didn’t need an excuse to hang out. And then, when our “crew” (friends Thad and Angie) had a pair of wickedly cute twin daughters and didn’t have any extra time to do crazy stuff like spend a Saturday afternoon filming cooking videos, well, Fork You went on life support.

However, I’m happy to announce that we’re bringing it back (or at least, trying to). We’re planning on featuring recipes on a monthly basis from some of the cookbooks that publishers occasionally send me, so that they don’t just collect in awkward piles in the living room.

The first book featured in this new season of Fork You is The Geometry of Pasta, written by Jacob Kenedy and Caz Hildebrand and published by Quirk Books. Quirk was kind enough to send us copies of the book, as well as some cash to cover ingredient costs (that was a first for me).

Take a look and let us know what you think. If I sound a bit stuffed up, know that we filmed this during the height of the cold I had at the end of December.

Oh, and if you want a chance at winning the copy of The Geometry of Pasta that we have to give away, leave a comment here and share your favorite pasta shape. Comments will close at 11:59 p.m. on Monday, January 31. We’ll be in touch with the winner soon after that.

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196 thoughts on "Fork You Returns + The Geometry of Pasta Giveaway"

  • I cannot wait to see the actual book and add it to my collection. The illustrations look gorgeous from far, far away πŸ™‚ My favorite pasta shape is orzo with angel hair as a runner up.

  • I am a pasta lover. My girlfriend went to Venice and brought me pasta shaped in the shape of all the tourist attractions. I don’t know whether to eat them or make earrings out of them!!! I do so enjoy your page.

  • My favorite shape is chiocciole, specifically the whole wheat one from Bionaturae. It’s my favorite for pasta salads and casseroles. I love how the pieces fill up with sauces and tasty bits.

  • Great how you 2 hooked up. I am looking forward to checking out the video! My favorite pasta is manicotti filled with cheese and spinach ohhh so YUMMY!

  • I LOVE angry pasta. Pasta All’Arribbiata. LOVE it. First had it in Rome and now make it at home! I thought my friend, an Italian speaker, was playing with me when she called it that. Not true! It’s real!

    Pretty much penne (or whatever I have), olive oil, red peppers (sometimes I like to use black pepper) and parmesan. Then I am a happy camper!

  • I enjoyed the video! I love to cook quick, simple sauces like the one you did. Penne rigate is a favorite pasta shape that I cook with. I would love to win this book!!! Looking forward to your next Fork You video!

  • FUSILLI!!!! I absolutely adore this shape of pasta. It just seems to hold a lot of flavour, sauce and has a great bite. My favourite by far. Nothing to do with loving rifles(fusile?) but more to do with “little spindles”. πŸ˜€

  • Orecchiette are one of my favorites. We love to add some sausage (fake stuff for this vegetarian), some mustard greens, and some red pepper flakes. Yum- super fantastic comfort food. And I love the romance of calling a pasta “little ears,” it helps remind me to listen.

  • I have 2 that are my absolute favorites: Cavatappi for the nice bite to it and the lovely corkscrew shape, and #1 would be Bucatini…but it’s soooo hard to find!!! No one ever sells it around Lancaster!

    I would never, ever, ever again buy spaghetti noodles if I could get my hands on Bucatini…I’ve become obsessed with it…probably because I can’t find it. But I love it so, the few times I have had it.

  • I love ALL pasta shapes but I guess if i have to pick it would be corkscrews with ridges on them…. however it is really hard to pick as I have erased my answer 4 times and picked a new answer just since writing my response!

  • I love angel hair for some things, and bowties for others. I love them all, though. Lately my 14yo daughter’s been creating beautiful sauces & toppings for pasta~ heaven!

  • Also, what I should have said (beyond ‘tagliatelle’!) is that you guys are adorable, and that this video is awesome. More soon please!

  • My favorite pasta is rather “vanilla”, but I love spaghetti. The better to slurp you with! And when I say you I am addressing the pasta.

  • I looooove cavatelli. I first had it at my local Italian bistro with a butternut squash sauce, and I’ve been dying to try it at home ever since!

  • Awesome blog!I just married my childhood sweetheart–who insists that I stay away from recipes and simply cook. So I stumbled upon your website looking for new ideas!

  • I am absolutely in love with orecchiette. I like it with a black-truffle laced sausage ragu and grana, or as carbonara with peas…they nestle into the “little ears”.

  • I love gnocchi – fills right up with sauce! On the sillier side, I love the moose-shaped pasta we buy at IKEA πŸ™‚

  • My favourite is home made duck egg pasta cut extra wide like a papparadelle. Love a cream and pea sauce but I use smoked salmon instead of the ham. Oh and few mushrooms never go astray.

  • I do not think I have a favorite…it changes with the meal. My husband has a definite favorite, bowties. He’d prefer all pasta recipes to be made with bowties. I cannot bring myself to do it, but I do know I’ll get a bigger smile and broader reaction from a plate with bowties!

  • Orecchiette is tops on my list, especially in the summertime when I use it in a fresh corn and tomoto dish. Thhe little ears cradle the corn kernels and the juice of the tomatoes

  • I am so happy you are back doing the cooking videos.
    This reminds me of a baked pasta recipe called Tortellini de la Nona (Grandmother’s pasta) in which tortellini is baked with all of those ingredients.
    I’ve never roasted brussels sprouts with nutmeg before. I can’t wait to try it.

  • We’re fond of priest stranglers. It’s an easy pasta shape to make. Carbonara is our favorite sauce. No, brown butter and sage. No, oil, garlic, basil, and parm. Oh, hell, we like ’em all!

  • I like letters because they’re fun. Otherwise, I really enjoy the taste of whole wheat pasta – the nutty, chewy texture/taste really does it for me and any kind of sauce.

  • I just tried a new kind of pasta from Williams-Sonoma called molloni pasta. It looks like cork screws. It has a lovely flavor & holds sauce well. It’s my new favorite shape, but only for special occasions – it’s a bit pricy!

  • Today it is Tripolini made very simply with butter, salt & pepper, with grated Parmesan. When I visited Italy last Spring, one of my favorite stops was at an Italian “supermarket” in Padua where I found so many new kinds of pasta I had never heard of.

  • My Favorite is fulsilli. I love the long spin the whole way through… great shape with a lot of surface around and length. Love to have it with pesto or a classic meat sauce.

  • Loved the video! I’m just now learning to make my *own* pasta, and would love a copy of this book for video! My favorite is definitely ravioli at this point (spinach & feta ravioli, if I’m making it myself, cheese ravioli if it’s store-bought).

  • Oh, I am so glad that you are continuing Fork You because that is how I found your blog. I am a foodie and love to read cookbooks and now because of you and a few other great blogs, I am learning the art of canning/preserving. There isn’t a pasta I don’t like and could eat it every night of the week. Good luck! πŸ™‚

  • Favorite shape definitely depends on context. My all-purpose favorite is wide rigatoni with lines. Casseroles and pasta salads are best with fusilli. Sometimes I like the texture of farfalle just to change things up (and it’s awesome with gravy because I don’t eat egg noodles). On the other hand, I could spend the rest of my life without ever eating spaghetti again and be just as happy.

  • Congrats on reincarnating your show! Look forward to seeing it. I only started following your blog a few months ago, so I didn’t know about the show until now. My favorite pasta shape is probably orecchiette (with broccoli), but I also like bucatini (with something nice and saucy!). And you can’t go past orzo for quick and easy – especially if you’re making a salad.

  • Fusilli and rotini for normal pasta. My daughter’s choir has a yearly pasta sale. Everything has fun shapes, and of those, I’d have to say the turkeys are my favorite, but the orange pumpkins are a close runner-up!

  • This would be fun rekindle the ole’ TV affair. I used the small shell pasta in my soup last week it holds little bits of yum yum…have a great day and nice video…

  • I’ve always thought that fusilli was a fun shape to prepare some pasta dishes with, but I think I’m in love with any shape of pasta. Thanks for the chance to win the book!

  • Must I choose only ONE?? I love them ALL!! (Just look at all the jars filled with odds and ends of little pasta shapes…) Singly or mixed together, they are all wonderful. But mixed together is best because they are all there!

    Fusilli for salads, wheels for mac & cheese (plus whatever else is handy), homemade any shape for a simple bolognese…

    Maybe if there was only one to the exclusion of all others forever – oh, phooey, I STILL cannot choose only one! Maybe the one that is almost like elbow, but with ridges?

  • I like shells the best because when the cheese melts on anything we make it fills some of the shells up…yummo! We love Pizza Pasta with shells.

  • Great Video!! I really enjoyed the show and look forward to more.
    Marissa your blog is so fun! I look forward to reading new posts when they come in!

  • Linguine is my shape of choice for long twirling pasta — more substantial for pulling sauce than spaghetti or angel hair.

  • Whenever I buy pasta, I always always buy rotini – I just love the shape and how it holds sauce… HOWEVER, yesterday I went to an Amish Market here in Baltimore that I stumbled across and found a bag of homemade radiatore! I forgot about this childhood favorite of mine! The “little radiators” are definitely my number one!!

  • My fave pasta shape is small shells. That’s so cute how you two got together romantically. Looking forward to checking out the video.

  • I love papardelle with rapini and tons of garlic. I also use lots of penne (that’s my go to short pasta) and good old fashioned spaghetti.

  • The comment about the wedding gift was hilarious. Fun and zippy credits! My italian connections always tell me that the pasta water should taste like the sea-which is to say quite salty!

  • While there are certainly many wildly exciting pasta shaped named for clothing, body parts and mollusks, I simply adore “pastina.” Tiny little star-shaped pasta meant to introduce babies to the joy of pasta? My vote is there.

  • Can we count gnocchi as pasta? That’s my favorite. If we don’t, then I’m a huge fan of raviolis, particularly those filled with pumpkin or lobster

  • I just stumbled upon your site and there’s a giveaway! I’m dying to start making my own pasta so the book would be well-loved here πŸ™‚ Looking forward to you videos!

  • I’m a sucker for the tiny stars and the alphabet pasta since it reminds me of my childhood. Farfalle is an adult favorite. I like to get unusual whole-grain shapes whenever they catch my eye.

  • Oh, radiatore without a doubt! For some reason, when I was a kid, it was always special when my grandmother would give me radiatore shaped pasta instead of spaghetti or elbows (the only other two I knew of at the time). I don’t know why, radiatore were on the shelf with all the other pastas, it wasn’t so hard to pick up that box over another one. Whatever the reason (which would no doubt require years of psychoanalysis to uncover), radiatore is the winner, hands down.

  • Does ravioli count as a shape? That would be my favorite. I’ve heard a lot of good things about this book around the blogosphere.

  • Well, I have always like the Bowtie – Farfalle. My Dad called them butterflies. When a was just a little one I loved wagon wheels!

  • Very cute to see you guys cooking in your little kitchen! I, too, am a fan of the farfalle.. but my favorite is probably fusilli. And not just because I’m a Seinfeld fan. πŸ˜‰

  • I like the scoobi-do pasta….it’s like an extra long and curlier macaroni….it’s not really the shape that does it so much for me…..I just think the name is funny!!