Learn more about food with this collection
How to improvise with ingredients
How to follow a recipe
How to prepare ingredients
These noodles tangle beautifully with many types of sauces, particularly simple, oil-based sauces, like puttanesca, or creamier sauces, like Chrissy’s Spicy Miso Pasta.
Shapes: Capellini, Spaghetti, Linguine, Bucatini
Sauces: Pomodoro, Carbonara, Cacio e Pepe, White Wine & Clams, Amatriciana, Butter & Garlic, Pesto
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133 reads
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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
18
155 reads
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
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,...
18
161 reads
Squiggly-shaped pasta is designed to hold any sauce, particularly thicker sauces or even grated cheese.
Shapes: Rotini, Fusilli, Cavatappi
Sauces:
18
160 reads
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Many pasta shapes are specifically designed to complement specific ingredients.
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