|
Certain shapes of pasta and sizes are used for specific purposes, while others can be used in several different manners.
It is said that one of the secrets for delicious pasta dishes, is to choose the right pasta shape and the sauce that complement each other.
With so many varieties of pasta it would be easy to fill the pantry with nothing else. Exploring the wide range of shapes available is part of the fun of pasta cooking. Some key varieties for the cupboard are: spaghetti; penne or fusilli; tagliatelle or fettuccine; linguine.
LONG PASTA SHAPES
As the name indicates, Pasta strands are long rods of pasta.Most long pasta shapes are made from flour-and-water pasta and are sold dried in packages.
In general this type of pasta is best suited to lighter sauces based on olive oil, eggs or tomatoes. However, some of the chunkier varieties, such as fusilli lunghi or bucatini, a sort of fat, hollow spaghetti, will combine well with heavier sauces.
FETTUCINE WITH SPINACH AND PROCCIUTTO
FLAT PASTA SHAPES
Flat, noodle-like pasta ribbons consist of flat strands of pasta, which are available in different lengths, widths and thickness and can have straight or wavy edges.
They are usually made from pasta all'uova, and can be bought dried or fresh like fetuccine or tagliatelle.
The delicate, slightly absorbent texture of these egg noodles is perfect with creamy or buttery sauces. The dried ones are generally used with a thick, heavier sauce. Both of them work very well in baked recipes
TAGLIATELLE WITH MUSHROOMS
SHORT SHAPED AND TUBULAR PASTA
Shaped type of pasta, as the name indicates, has resembling shells, bow ties, spirals, snails, wheels and radiators and even special shapes invented for specific purposes, like cars, harts or racquet shapes.The smaller shaped pastas work well with a simple sauce but most shaped pastas can be paired with a chunkier sauce because they are sturdy enough to hold up with the other ingredients.
Tubular forms of pasta, as the name indicates, is in the shape of a tub. Some of the larger tubes that have a wide opening can be stuffed with meat and/or cheese and then baked.
They are usually made from flour-and-water dough and is a good accompaniment to chunkier sauces or to tomato-based sauces Both of them can be found in different sizes, generally as a dry type and work well in salads and casseroles.
PENNE WITH PISTACCIO PESTO
SOUP PASTA SHAPE
Soup pasta consist of shapes that range in size from small to very tiny. The larger of the soup pastas are used in thicker based soups and the tiny and smaller pasta shapes are used in light or broth based soups.
Some of the soup pastas are also used in pasta salads.
BEAN SOUP WITH SAUSAGE AND CONCHIGLIE
STUFFED PASTA
As the name indicates, Stuffed pastas consist of fresh pasta sheets that are stuffed with a variety of filling which consist of a mixture of ingredients, such as meats, cheeses, herbs, mushrooms, and vegetables.
Stuffed pastas are formed in different shapes, such as squares, circles, triangles and half moons.
Stuffed pastas are first cooked and then generally served with a light sauce. They can also be served in a broth or added to a salad after they have been cooked.
CHEESE RAVIOLI WITH TRIPLE PEPPER RED SAUCE
ASIAN NOODLES
Asian noodles consist of strands that vary in shape, width and length. Many Asian noodles are very long in length, symbolizing longevity. They are also found as thin straight sticks, flat strands, round strands, and wavy strands.The noodles are made from various flours, such as wheat flour, rice flour, potato flour, soybean flour, and mung bean flour. And they are in a variety of colours, such as translucent white, opaque white, cream, yellow, tan and brown, depending on the ingredients used in the dough.
Asian noodles are eaten hot and cold, and are used in soups, salads, stir-fries, and other Asian dishes. One of the most popular is Lo-Mein or Chow Mein.
ASIAN NOODLE SALAD.
