With so many varieties of pasta and each shape serving a purpose, how to select the right one? Nikki Birrell explains. From the intricate coils of fusilli to the slender elegance of spaghetti, the world of pasta is diverse. There are hundreds of shapes.
But why do we have such a vast array of options? The answer lies in tradition, Italian regional preferences and, more often than not, the practicalities of pairing with various sauces and ingredients. Numerous pasta shapes are crafted to embrace and enhance particular sauces. Whether it’s tubular pasta with ridges tailored to take on thick, creamy sauces, or slender noodles that harmonise with oil-based and generally lighter sauces, each shape serves a specific culinary purpose.
We delve into some introductory guidance on selecting the perfect pasta shapes below. Tube shapes Examples: penne, rigatoni, macaroni Cylindrical pasta varieties like penne and rigatoni are ideal for hearty sauces, thanks to their ridged surfaces that help sauces adhere. These shapes are also versatile, perfect for casseroles and baked dishes (like macaroni cheese ) where they can cradle a medley of fillings, from cheese to vegetables.
Recommended sauces: alfredo, bolognese, pasta alla norma, vodka sauce, arrabbiata Alfredo sauce: A creamy, rich sauce made with butter, heavy cream, and parmesan cheese. Bolognese sauce: A hearty meat-based sauce simmered with tomatoes, wine, and aromatic vegetables. Pasta alla norma: A Sicilian dish with aubergines, t.