What different pastas are there

Different shapes of noodles hold sauces differently. Thick, robust sauces tend to be paired with thicker, heartier noodles, while light sauces work better with more delicate ones. According to Good Food, here are some guidelines for pairing your noodles and sauces :.

However, there are a few tips and tricks to make sure your noodles come out just how you want them. Posted January 7, in Culinary Arts. These groups are: Long Angel hair, fettuccine, fideo, fusilli, lasagna, lasagne, linguine, mafalda, pappardelle, reginette, spaghetti, tagliatelle, thin spaghetti, vermicelli.

Tube Bucatini, casarecce, cavatappi, elbow, manicotti, penne, penne mostaccioli, penne rigate, pipe rigate, pipette rigate, riccioli, rigatoni, tortiglioni, tubini, ziti. Linguine is often used in conjunction with clam-based sauces or in other seafood dishes. Think of the hollow space inside of macaroni like a vehicle for gooey deliciousness. Cream sauces, melty cheeses or tomato sauces without many chunks can all stuff themselves in macaroni, yielding flavorful results.

Manicotti is frequently stuffed with ricotta and then baked with tomato sauce. When making orecchiette dishes, consider slightly thicker sauces or juicy ingredients like broccoli rabe and sausage, which can fill the little vessels in the pasta shape with flavor. For extra flavor, make our easy homemade orecchiette.

Sturdy pappardelle is built to hold up to sturdy sauces. Bring on the thick, chunky meat sauces or stir-fried ingredients with this workhorse pasta. A light and spritely pasta like this can get lost in sauce. Keep it simple by serving it with a light topping, such as olive oil or butter, some seasoning, and maybe a shake of Parmesan cheese. Penne pairs well with a number of sauce types, including cream-, tomato- or meat-based sauces. Try to keep the consistency of sauces less chunky so that the sauce can flow into the hollow tubes of pasta and imbue them with flavor.

Our recipe for pasta arrabbiata is a great starting point. Medium-sized tubes of ridged pasta, typically slightly larger and fatter than penne, with flat ends. Meat sauces, cream sauces and dishes with vegetables are all good fits for rigatoni. Thick but not-too-chunky cream and tomato sauces work well with rotelle. Use with sauces that can get into the nooks and crannies of this pasta.

It works well with cream or tomato sauces, and it is also well suited to baking in casseroles. Oil, garlic and seafood dishes are all well suited to these ribbons of pasta.

Consider sauces that have a consistency will lets the get caught in the little cups of the bells of this pasta. Thicker but not too chunky cream- or tomato-based sauces work well. Ziti is famously employed in baked ziti , which is a casserole made using tomato sauce and cheese. To measure 4 ounces of spaghetti easily, make a circle with your thumb and index finger, about the size of a quarter, and fill it with pasta.

Uncooked Cooked Servings Short Pastas: Macaroni, Penne, Rotini, Shells, Wagon Wheels 6 to 7 ounces 2 cups 4 cups 4 to 6 Long Pastas: Capellini, Linguine, Spaghetti, Vermicelli 7 to 8 ounces 4 cups 4 to 6 Noodles 8 ounces 4 to 5 cups 4 to 6 Storing and Reheating Cooked Pasta Storing options: - Toss the cooked pasta with a small amount of vegetable or olive oil 1 to 2 teaspoons per pound of pasta to prevent sticking during storage.

Store pasta and sauce separately. Reheating options: - Place pasta in rapidly boiling water for up to 2 minutes. Drain, then serve immediately. Cover and microwave on High for 1 to 2 minutes per 2 cups of pasta or until heated through. Serve immediately. Making Fresh Pasta In Italian, pasta means "paste," and the paste is made from wheat flour and water.

Flour is at the heart of pasta. Wheat, which is ground into flour, gives pasta its structure and texture. Semolina flour: Semolina flour is made from durum wheat, which is a variety of wheat particularly high in protein. With its springy texture, pasta made from durum wheat is less likely to become starchy or sticky when cooked than pasta made from all-purpose flour. The dried pasta you buy at the store is made from durum wheat.

Semolina flour is more coarsely ground than most flour and looks similar to yellow cornmeal but is paler in color. Semolina flour may be difficult to find, but it is likely to be available in most large supermarkets, gourmet shops and Italian markets or through mail-order sources. Pasta dough made with semolina is slightly drier and stiffer than dough made with other flours because it absorbs liquid more easily. All-purpose flour: All-purpose flour, as its name implies, can be used for making all types of baked goods, as well as pasta.

This flour is a blend of hard and soft wheat varieties, not durum wheat. Because of the types of wheat used in all-purpose flour, pasta dough made with it is easy to work with.

You will notice how smooth and elastic the dough is when made with all-purpose flour. Unbleached flour: Unbleached flour is more cream colored than all-purpose flour most all-purpose flour is whitened by a bleaching process , and it has a slightly higher protein content.

Unbleached flour will yield the same results as all-purpose flour and can be used interchangeably in scratch pasta recipes that call for all-purpose or semolina flour. Whole wheat flour: Whole wheat flour is made from the whole grain of wheat, with the outer covering of the grain left intact.

Whole wheat flour may be coarsely ground or finely ground. Pasta made from whole wheat flour will have a slightly heavier texture and nuttier flavor than pasta made from semolina, all-purpose or unbleached flour. If the dough seems dry and difficult to work with, add a little extra water 1 to 2 teaspoons to help make it more manageable. Because whole wheat flour has a higher fat content than other flours, it can become rancid more quickly.

It is best to store this flour tightly wrapped in the refrigerator or freezer. Used with permission of the publisher, Wiley Publishing, Inc.

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Download Cook'n Get the App. See What Cook'n Can Do. What is Cook'n? Cook'n Explained. See Cook'n in Action! Quick Overview. How Important is Dinnertime? The most famous fettuccine dish is fettuccine Alfredo , which comes with a heavy cream sauce. Tagliatelle is "excellent for capturing every drop of sauce," and can be served with "meat or Bolognese sauces, as well as garnished with options such as nuts, cheese, tomato and basil," according to Barilla.

Scialatielli was only invented in the '60s by a chef called Enrico Cosentino, making it one of the most recent types of pasta created. Pappardelle is the largest of the ribbon-shaped pastas , and according to Barilla works best in a "thick rabbit ragu, but equally [as well in] a slow-cooked meat of any kind. It's also known as reginette , which means "little queens" due to its connection to Princess Mafalda.

There's a similar pasta called tripoline , that's only ridged on one side. Barbina, or barbine, is commonly sold in this coiled nest-like structure. It's served with a light broth or light sauce. Bucatini differs from spaghetti in that it's hollow, like a thinner, longer penne-style noodle. The most beloved bucatini dish is bucatini all'amatriciana , named for the Italian town of Amatrice. The key ingredient is guanciale, cured pork cheek.

There's another type of pasta, perciatelli, that is virtually identical to bucatini. Bigoli is thicker than spaghetti, and softer too. It's s ometimes made with duck eggs. What makes pici special is that every piece is different — no two pieces of pici are the same length or thickness, due to its handmade nature. It can be eaten with almost anything. Maccheroni alla molinara is another very long, hand-rolled, thick type of noodle, but it gets shaped into loops.

In fact, The Washington Post reports that the pieces are originally 5 feet long before they're put together. Vermicelli has been adopted by many other cultures' cuisines, like Vietnamese food. But, in regards to pasta, Pasta Fits recommends topping it "with any sauce," or using it in a salad or stir fry. Tortellini also resemble navels, which gives them the nickname of belly buttons. They're essentially interchangeable with tortelli larger or tortelloni only filled with cheese or vegetables.

Another similarly shaped variety is cappelletti, which means "little hats. That's where its name comes from too: those caramel candies that all grandparents seem to have. It also comes in plenty of fun colors. The full list of ingredients is "a mixture of bread crumbs, Parmesan cheese, eggs, nutmeg and lemon zest.

Here are 10 mac and cheese hacks we think you'll love. Cavatappi is typically used in pasta salad. The shorter kind is called cellentani. The longer version is called strozzapreti , which means "strangle the priest. Creste di galli also kind of resembles a mohawk , and "possesses ultimate sauce-retention due to it's tubular shape and ruffled edge," according to Pastosa.

There's a similar four-sided variant called quadrefiore. Busiate can be prepared by twirling the pasta around a long pin, like a knitting needle, or by wrapping it around a twig.

The most common dish made with busiante is pesto alla trapanese , an antipasto made with red tomato pesto. Maybe it's because it comes from the same region of Italy as basil pesto Genovese, the best known of all pesto sauces, or maybe it's because the pesto gets caught in the spirals.

Fusilli noodles also resemble springs. The name comes from the word "fuso," or spindle. Fusilli is perfect in cold pasta salads.

Another variation is the radiatori , which looks like a squished fusilli with a ridge along one side. Rotini is perfect for "light tomato sauces with or without finely diced vegetables , dairy-based sauces, or oil-based sauces," according to Barilla. It also works well in pasta salad. It differs from rotini and fusilli in that it looks like a double helix or double corkscrew, though it's still one piece.