Which Pasta Shape Goes with Which Sauce?
There's a nice guide to help you match pasta shapes to their best uses on Chow:
The general rule is that delicate noodles are for delicate sauces while heartier noodles are for heartier sauces, but similar to wine pairing, it’s not always that simple.
The pictures are as beautiful as the info is useful.
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5 Comments:
I guess this is not obvious to people who are not of Italian decent. Wine paring? The red you made last fall.
Don Luis at 6:30PM on 04/02/09
If you have to look this stuff up, maybe you should practice your pasta a little more.
Luther at 8:23PM on 04/02/09
Har, har! I wonder if the previous commenters bothered to check out the link before being so dismissive. The pictures really are gorgeous, and many less-common types of pasta are listed...it's a nice bit of inspiration.
serpentine at 10:10AM on 04/03/09
I have to admit that I almost exclusively use the smaller, bite-size pasta in my cooking (farfalle, rotini, penne, etc.), as I find they are versatile and it's a lot easier to keep a couple varieties on hand. I'm actually not a big fan of noodles (bucatini, fettucine, etc), as I seem to be thoroughly incapable of eating anything noodle based without getting sauce all over my shirt and chin. So even fettucine alfredo becomes farfalle alfredo at my house.
JGordon at 11:00AM on 04/03/09
I think maybe the average low income person isn't fussy about using different shapes of pasta with specific sauces. There is also the problem of storing several different shapes of pasta. Most of the time I use elbow macaroni for any thing. Occasionally I use the colored spiral macaroni when I make a pasta salad for a special event. O course most of my pasta meals consist of goulash, or macaroni salad. Most of the time when I do make tuna and noodles or chicken and noodles(as we call it), I use the elbow macaroni. As far as wine goes, we don't serve wine with our meals, it is either water, or soda.
redhatterb at 9:01AM on 08/27/09