There’s more to pasta than good looks – different shapes and textures are cleverly designed to sui specific sauces and cooking methods. Here’s a look at a few of the hundreds of types.
- PAPPARDELLE - This long, flat pasta is wider than tagliatelle, with a rough surface allowing hearty ragus to adhere. Fittingly, the name comes from the verb pappare meaning ‘to gobble’.
- FETTUCCINE - This long, flat pasta often carries rich, creamy sauces like alfredo and carbonara. For a simple take, saute streaky bacon, garlic and sliced Cos lettuce (trust us) and toss through hot cooked fettucine with raw egg yolks and black pepper.
- PACCHERI - These large tubes come from Campania where you’ll find them cosying up to Neopolitan ground-beef ragu, or stuffed (try sauteed broccoli and ricotta) and baked until golden.
- TAGLIATELLE - Long, thin ribbons dried either in single strands or tangled nests. It’s the traditional pasta with a Bolognese ragu.
- STROZZAPRETI - Literally translating as ‘priest-chokers’, this elongated hand-rolled pasta is popular throughout Central Italy. It loves being baked in a creamy sauce.
- LINGUINE - This long slender pasta is a bit like flattened spaghetti! Hailing from Liguria, it’s typically served with either pesto, or seafood-based sauces.
- ORECCHIETTE - These ‘little ears’ from Puglia are great at picking up chunky vegetable sauces – try it with garlicky broccoli or with porcini and peas.
- SPAGHETTI - A classic that suits a range of dishes, from light to hearty. In summer, try it in a quick sauce of diced fresh tomato sauteed with garlic and basil leaves, or in winter pair it with juicy meatballs in a thick red sauce.