Did you know that pastas are not just pretty shapes, their designs vary for practical reasons;
long smooth pastas are best for Bolognese and Napoletana (tomato)sauces. These sauces keep the pasta slippery and separate in the way they are meant to be.
Pastas shaped like ears or shells are designed to hold the larger ingredients that you may put in sauces, such as courgettes(zucchini), mushrooms or tomatoes.
The curls of twisted pastas will hold thinner sauces such as the oil-based ones, pesto, for example, or marinated (flavoured) oils.
Cut pastas work best with the richer sauces like cheese or cream or egg based sauces. A pasta that would suit these thicker coverings is, for example, tagliatelli.
The fine and little pastas like egg vermicelli, work well with soups because they are quick to cook. Vermicelli is also ideal for some tasty Middle Eastern dishes.
Tubed pastas are obviously best for stuffing with meat or a vegetarian filling, then, become extra yummy when finished with a copious covering of sauce and then baked.
Other pastas that work best 'al forno', are maccheroni and the quill shaped pasta (penne).
The creative cooking world is your oyster when it comes to creating sauces for pasta dishes.
Buon' appetito tutti!

















