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<\/h1>\n<\/h1>\nPasta Pairings<\/span><\/p>\n Which pasta for which recipe? Pasta comes in so many shapes \u2013 the number of possible pairings can almost seem endless. While there\u2019s no \u201cone right way,\u201d here are some smart and savory suggestions for pairing pasta:<\/p>\n long, thin pasta \u2013 spaghetti, angel hair, capellini, vermicelli <\/span> Pasta Pairings Which pasta for which recipe? Pasta comes in so many shapes \u2013 the number of possible pairings can almost seem endless. While there\u2019s no \u201cone right way,\u201d here are some smart and savory suggestions for pairing pasta: long, … Continue reading
\nRound strands coil sumptuously with smooth sauces \u2013 especially tomato with herbs that cling to the strands as it\u2019s twirled around a fork. Elegant thin varieties complement brothy soups while thicker lengths partner well with heavier sauces.
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\nlong, flat pasta \u2013 linguine, fettuccine<\/span>
\nRibbon-like strands \u2013 from wide to narrow \u2013 were the first pasta shapes created since they were easily cut by hand from flat sheets of pasta dough. This shape is very versatile and is suitable for a wide range of sauces from seafood, such as clam sauce, to hearty meat sauces like Bolognese and carbonara, as well as creamy sauces like Alfredo.
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\nspiral or twist pasta \u2013 rotini, fusilli, cavatappi<\/span>
\nPerfect for both simple and more refined sauces, these shapes are frequently used in pasta salads with oil-based dressing or pesto. Their crevices are ideal for collecting vegetables, herbs and spices.
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\nfancy-shaped pasta \u2013 shells, farfalle (bowtie), campanelle <\/span>
\nThese open-fringed, elegant varieties are ideal for serving with dairy-based sauces like b\u00e9chamel, chunky meat ragus or even tomato-cream sauces like vodka sauce.
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\nhollow-center pasta \u2013 elbows, penne, rigatoni, mostaccioli <\/span>
\nThese thicker-shaped pastas pair well with full-flavored sauces. Served hot, their contours are made to hold hearty meat sauces and sauces with chunky ingredients like peas or capers. Ridges, known as rigate, and angular-cut ends offer intriguing texture when served cold in pasta salads.
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\nminiature pasta \u2013 orzo, stelline, alphabets, acini di pepe <\/span>
\nDelicate, compact shapes just right for scooping onto a spoon. These tiniest of shapes are used in soups and broth dishes.
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\nstuffed pasta \u2013 manicotti, jumbo shells<\/span>
\nFilled with cheese, spinach, vegetables or meat, large hollow pasta shapes partner well with tomato or cream sauce in baked casseroles.
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