It’s also often served with the cheesy, buttery sauces. It’s the big favourite in Northern Italy.Īnd although in the UK we eat Bolognese sauce with spaghetti, Italians traditionally eat it with a lovely fresh tagliatelle. Lovely chunky bits from the sauce get trapped between the flat noodles and it almost eats like a lasagne. They’re normally best for heavy, gamey ragus. Pappardelle are wide ribbons of egg pasta.
Try this ravioli with sausage meat and ricotta Pappardelle Sauces vary from light herb butters to proper heavy ragu’s. The stuffing could be meat, veg, fish or cheese – anything goes. Try this cannelloni sausage ragu with ricotta Cannelloni RavioliĪ small sheet piece of pasta, folded over a dollop of stuffing and pinched together to form a delicate parcel. CannelloniĬannelloni is in the same pasta family to lasagne.īut are rolled into tubes so you stuff them, usually with the same ingredients as lasagnes. Which if fresh, can also be used for cannelloni or cut into wide pappardelle. Like penne, rigatoni are tubes with ridges on the outside.īut they’re bigger and cut square rather than at an angle.Īnd they’re great with chunky veg sauces.
#Pasta shapes and names mac#
Tiny tubes which as they don’t need to hold sauces because they’re often used in minestrone, or in a cheese sauce, like mac n’ cheese. They’re shaped like butterflies with crinkly edges.Īnd they’re perfect for cold pasta salads. They’re also good for coarse meaty sauces as the meat gets caught. Spirali and fusilliįusilli is a little tighter, than spirali. So, the hole can hold a bit more of the meatier sauce which means it’s perfect for a thick ragu-type sauces. Chicken piccata BucatiniĪgain, it’s like spaghetti but bigger, fatter and has a hollow right through the centre. It’s like spaghetti, but flattened so the extra surface area also helps it hang onto light sauces made with cream or seafood.Ĭheck out this simple and delicious, chicken piccata recipe. The sauce packs in the cups nicely, which also means that these shapes are perfect for a pasta bake. Shaped like shells and ears so their cup-like forms help to hold heavier, predominantly vegetable-based sauces made with tomato, or broccoli and anchovy down in the deep south of Italy. Italian sausage ragu with penne Conchiglie and Orecchiette
Ridges help thicker tomato or vegetable sauces cling to the pasta and are great with a sausage ragu. A guide to pasta shapes & uses SpaghettiĪnd is usually best served with loose, sweet tomato sauces no sauce at all, in the case of the famous Roman spaghetti Cacio e Pepe (literally cheese and pepper) or a classic sp aghetti carbonara. Then I think you’ll be rewarded and enjoy your next pasta dish, just a little more. So, if you even come away with just a couple of extra pasta types to try next time you make a dish. Then there are thicker types which go well with a meaty ragu. Some pasta is thin and light so better suited to thinner lighter pasta.
#Pasta shapes and names full#
I am happy to stick with a cupboard full of good quality dried pasta.īut what I have also learnt, is that some pasta types, genuinely make a dish better. If I was too knackered that was my emergency meal.īut I have come a little further along on my knowledge (and appreciation) of pasta.Īnd having given pasta making a go, including making my own gnocchi. It’s mindboggling the amount of pasta shapes out there.Īnd, TBH, I used to just have spaghetti and penne in the cupboard. Only the wealthy could afford such (interesting) delicacies. In the 16 th Century, pasta was considered a dish for the wealthy, taking pride of place in aristocratic banquets during the Renaissance.įor example, ravioli filled with a paste made of boiled pork belly, cow udders, roast pork, Parmesan cheese, fresh cheese, sugar, herbs, spices, and raisins. Tracing back food history is always very murky.īut what we do know for certain is that, when you think of pasta. Pasta is a simple and wonderful culinary invention to come out of Italy.Ĭhina often gets the credit for inventing pasta with its variety of noodles.Īnd in the 13th-century the explorer, Marco Polo, brought it back from the Far East.īut some say it’s of Greek or Arabic origin. Here’s a quick guide to pasta shapes and uses.īecause, it’s a bit of a mind-field out there.Īnd we probably often just resort to spaghetti. Discover ways to lift your next pasta dish using the perfect pasta shape
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