Knowing Your Pasta
When you go to the grocery store and find yourself in the pasta aisle, chances are you will be bombarded with different kinds of pasta from different brands and different sauces that go with them. Pasta comes in different shapes, sizes, and colors that oftentimes make it harder for non-experts to choose which pasta to get.
This article hopes to help you out of this ordeal and make a pasta expert out of you so that on the next time that you cook pasta or find yourself dining in a fine Italian restaurant, you can be confident in what you cook or what you order. So, here goes.
For starters, you have to familiarize yourself with the names and appearances of different kinds of pasta.
Pasta is categorized according to their appearances.
Ribbon Pasta – lasagna, tagliatelle, fettuccine, linguine, pappardelle, taglierini, pizzoccheri, scialatelli, and bavette
Strand Pasta – spaghetti, bigoli, pici, capellini, and vermicelli
Tubular Pasta – macaroni, cannelloni, rigatoni, penne, bucatini, manicotti, cavatappi, paccheri, garganelli, and calamarata
Stuffed Pasta – ravioli, tortellini, agnolotti, maultasche, cappelletti, tortelloni, mezzelune, tortelli, and fagottini
Shaped Pasta – spatzle, fusilli, orecchiette, farfalle, strozzapreti, rotini, conchiglie, trofie, campanelle, casarecce, gemelli, and malloreddus
Soup Pasta – orzo, fregula, and ptitim
Each kind of pasta is appropriate for a certain type of sauce. You have to take note of this because some sauces do not go well with a particular kind of pasta and may ruin your pasta dining experience. Some pasta cannot take too much sauce as they will not be able to absorb it. Hearty meaty sauces go well with ribbon pasta. Shaped pasta is ideal for cold pasta salad and some thick, meaty, and creamy sauces. Strand pasta is great for stir-fry recipes, tomato sauce, or butter and olive oil. Soup pasta is obviously used for soups. They can also be used for salads.
I hope that you have a better understanding of your pasta by now. Watch out for I will be sharing pasta recipes in my next post.