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How to improvise with ingredients
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Squiggly
Squiggly-shaped pasta is designed to hold any sauce, particularly thicker sauces or even grated cheese.
Shapes: Rotini, Fusilli, Cavatappi
Sauces: Mac & Cheese, Marinara, Pesto, Vodka Sauce
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160 reads
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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
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155 reads
Thin noodles
These noodles tangle beautifully with many types of sauces, particularly simple, oil-based sauces, like puttanesca, or creamier sauces, like Chrissy’s
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133 reads
Tubular
Tubular shaped pasta is great for capturing thicker sauces.
Shapes: Penne, Rigatoni, Ziti, Orecchiette, Campanelle, Cannelloni, Elbow
Sauces: Alfredo, Bolognese,
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186 reads
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,...
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161 reads
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Many pasta shapes are specifically designed to complement specific ingredients.
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Pasta: Their Shapes and Their Equivalent Sauces
- Long and Skinny (spaghetti, vermicelli) - best with light seafood sauces, cream or oil based sauces
- Long Ribbon Pasta (tagliatelle, fettuccine) - best with rich, meaty sauces
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Shaping Sourdough
The two basic shapes of sourdough are: round (boule) and long (bâtard).
In order to make the long sourdough, before baking it place it in an oval-shaped ovenproof dish or a long, leaf-shaped basket that can hold the loaf.
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...
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