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Good Eats inside p12
DECEMBER 2012 BHG.COM $3.99
Use Your Noodle Secrets to picking the perfect pasta for ever y meal. p10
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10 DEC 2012 BETTER HOMES AND GARDENS
NOODLE CHOOSER The general rule is that delicate noodles are for delicate sauces while hear tier noodles are for hear tier sauces, but similar to wine pairing, it’s not always that simple. The following guide will help pasta novices learn which pasta shapes pair best with various sauces. 1
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GRATTINI Grattini is such a small, delicate noodle, therefore it should be paired with light sauces. Heavy sauces will cause grattini to clump and become pasty. The best use for grattini is in soups.
FUSILLI Fusilli are good for catching thick cream and vegetable sauces, as well as using in pasta salad. These hardy noodles can be baked in casseroles, and smothered in heavy pasta sauces.
ROTINI The twirl of rotini make these noodles top choice for holding heavy sauces. Rotini are best baked. Rotini are used in cream sauce, meat sauce, pasta salad, and tomato sauce.
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MACARONI Macaroni comes in many sizes; most popular is elbow. It is often baked into casseroles or served in pasta salads. Macaroni is suitable for use with butter, cream, cheese, meat, and tomato sauces.
FISARMONICHE Fisarmoniche’s waves are perfect for making sauces, such cling to the surface of the pasta more effectively. This noodle is served best al dente paired with a thick and chunky sauce.
ROUTE Route pasta wheels are essentially useless for catching sauce but they are great fun to cook with! The wheels can be used in casseroles with cream and cheese sauces and in brothy soups.
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TORTELLINI These stuffed noodles are great both cold or hot. Tortellini are often served with broth, but are also delicious with thick tomato sauce or cream pasta sauces.
FARFELLI Farfelli is a versatile pasta shape. Farfelli can be paired with butter, pesto, or oil sauces as well as thicker cream, meat, and tomato sauces. Can be used in pasta salad, soups, and casseroles.
CONCHIGLIE Shell pasta is good for catching dribbly sauces. Shells are served with cream or tomato sauces. Shells are suited for casseroles that are baked and chilled pasta salads.
BETTER HOMES AND GARDENS
DEC 2012
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GOOD EATS HEALTHY AND DELICIOUS MEALS
WHOLE GRAIN TUSCAN LINGUINE I N S T RU C T I O N S Put olive oil in a large sauté pan. Heat pan to hot, but not smoking. Add garlic and onions. Stir and deglaze with white wine. Add pasta and toss to coat with aromatics. Add tomatoes, toss then add fresh spinach. Add herbs, lemon juice and salt & pepper to taste. Cook the pasta to al dente. Drain. Toss pasta with olive oil and set aside. Combine the garlic, tomatoes, onions, and herbs, and set aside. 12 DEC 2012
BETTER HOMES AND GARDENS
INGREDIENTS 8 oz whole grain linguine 2 sliced roma tomatoes ½ diced red onion 1 chopped clove garlic ½ bunch spinach leaves 1 T olive oil ½ bottle of white wine ½ T basil, ½ T oregano, ½ T rosemary leaves ½ T italian parsley ½ T cracked black pepper