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How to improvise with ingredients
How to follow a recipe
How to prepare ingredients
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
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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
Squiggly
Squiggly-shaped pasta is designed to hold any sauce, particularly thicker sauces or even grated cheese.
Shapes: Rotini, Fusilli, Cavatappi
Sauces:
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160 reads
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Many pasta shapes are specifically designed to complement specific ingredients.
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