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How to Get Started With Cooking

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How to Get Started With Cooking

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Tubular

Tubular

Tubular shaped pasta is great for capturing thicker sauces.

Shapes: Penne, Rigatoni, Ziti, Orecchiette, Campanelle, Cannelloni, Elbow

Sauces: Alfredo, Bolognese, Pasta Alla Norma, Vodka Sauce, Arrabbiata

19

173 reads

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Thick noodles

Thick noodles

These thicker, wider ribbons are the perfect canvas for nearly any sauce thrown at them. They’re often paired with heavier sauces.

Shapes: Fettuccine, Tagliatelle, Pappardelle, Lasagna

Sauces: Ragu, Bolognese, Alfredo 

17

146 reads

Stuffers

Stuffers

Stuffed pasta has fillings that are based on creamier cheeses such as ricotta, mozzarella, and burrata.

Shapes: Ravioli, Tortellini, Conchiglie, Cappelletti, Gnocchi 

Sauces: Sage Brown Butter, Marinara, Butter & Garlic,...

17

151 reads

Thin noodles

Thin noodles

These noodles tangle beautifully with many types of sauces, particularly simple, oil-based sauces, like puttanesca, or creamier sauces, like Chrissy’s 

18

127 reads

Squiggly

Squiggly

Squiggly-shaped pasta is designed to hold any sauce, particularly thicker sauces or even grated cheese.

Shapes: Rotini, Fusilli, Cavatappi

Sauces: 

17

152 reads

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evel

Eating well and sleeping well, seem like two good goals.

Many pasta shapes are specifically designed to complement specific ingredients.

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Pasta: Their Shapes and Their Equivalent Sauces

Pasta: Their Shapes and Their Equivalent Sauces

  • Long and Skinny (spaghetti, vermicelli) - best with light seafood sauces, cream or oil based sauces
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When Cooking Pasta...

When Cooking Pasta...

  • Let the pasta cook in a large pan with salted boiling water for it to move around and have flavor.
  • Don't add olive oil anymore because that won't prevent it from sticking together.
  • There are many versions to the spaghetti bolognese but in Italy, the pasta and the sauve are...

The absorption of starches

According to Harvard's website, the glycemic index of white bread and whole wheat bread is the same. The glycemic index depends mostly on the particle size of the food. When whole grains are milled, the particles are similar in size to those of white flour.

Thicker penne have a lower gly...

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