6 minute read
Know Your Noodles (And Your Sauces Too)!
Know Your
(And Your Sauces Too!)
Pasta comes in so many shapes and sizes, it’s good to have a guide to some of the more commonly used noodles and tips for their use and sauce pairings.
Angel Hair. Long, thin, round noodles that resemble very fine spaghetti. Cooks very quickly. Perfect for pairing with light sauces or cooked with oil and butter and tossed with herbs and garlic or vegetables. Also good with traditional Italian sauces.
Bucatini. Tube-shaped pasta that’s like thick spaghetti but hollow in the middle. A perfect choice for just about any sauce, and also great in casseroles.
Calamarata. This circular pasta takes its name from rings of calamari, which resemble its shape. Excellent with fish or seafood-rich sauce, and fitting for use in a seafood or calamari stew.
Cavatappi (corkscrew). The tight spiral shape of this pasta locks in flavor, so it’s the perfect shape to pair with either simple or sophisticated sauces. You can also partner it with vegetables or lean protein, or use in pasta salad, for a dish that’s sure to impress. Conchiglie (shells). Available in a variety of sizes, shells are often used for macaroni and cheese or in soups and pasta salads. Large shells can be stuffed with cheese or meat or vegetables and baked.
Farfalle /Bow Tie
(butterflies). This fun bow tie shaped pasta is a great sauce holder and always brightens up soup or pasta salad recipes.
Fettuccine. A thick ribbon-like pasta that is usually paired with rich sauces (most commonly, alfredo), and thick, meat-based sauces.
Fusili (twisted spaghetti). A long spiral shaped pasta that is suitable for topping with any sauce or for use casseroles. For use in soups or to turn into a great looking salad, break them in half.
Gemelli (twins). This distinctive “wrapped” pasta shape adds a touch of style to dishes and pairs nicely with cream, seafood, and vegetable sauces, as well as traditional meat sauce. Linguine (little tongues). Long flat noodle, more narrow than fettuccine. Holds sauce well, so complements a variety of sauces, and is also a good choice for use in stir-fry and salads.
Orecchiette (little ears). Curved pasta rounds, generally served with thick, chunky sauces or used in pasta salads. (continues)
Orzo (barley). Often confused with rice, this small grain-shaped pasta is excellent in soups and is perfect as a side dish. Can be topped with any sauce or baked as a casserole too.
Paccheri. Large tube shaped pasta. Can be served stuffed, topped with sauce and meat, or baked in casserole.
Pappardelle. Flat pasta cut into a broad ribbon shape, wider than tagliatelle, but more narrow than lasagna. Pair with rich, heavy sauces. Very popular choice in winter months.
Penne (quills or feathers). Penne is a tube-shaped pasta that comes in varieties of its own, including a smaller penne mostaccioli, and the ridged penne rigate. This noodle complements virtually every sauce, and is exceptional when paired with a chunky sauce. Also excellent with cream or oil based sauces. The ridges in the rigate version are perfect for locking in flavor. A great choice for baked dishes.
Rigatoni (large grooved). Large ribbed, round, tube-like pasta. The ridges and holes make rigatoni perfect for any sauce from cream or cheese to chunky meat sauces.
Rotini (spirals or twists). The twisted shape of this pasta holds bits of vegetables, meat, and cheese, so it works well with thick and chunky sauces. It’s also ideal for salads and baked casseroles.
Spaghetti (a length of cord). America’s favorite shape of pasta. Long, round noodles. The perfect choice for nearly any sauce. Also bakes well in casseroles, and is an excellent ingredient in stir-fry dishes.
Tagliatelle. Long ribbon-like noodles, similar to fettucini. Best served with a classic meat sauce, but pairs well with a wide array of sauces.
Vermicelli (little worms). Long round noodles, slightly thinner than spaghetti. Suitable for any sauce, and a great stir-fry or salad ingredient.
Ziti (bridegrooms). Medium-sized tubular pasta. Perfect for meat dishes and chunky sauces. Works well in baked dishes and stirfry, as well as salads.
Some others you should know that are usually filled with meat, cheeses, or vegetables: Manicotti, Ravioli, Tortellini, and, of course, Lasagne noodles are the staple pasta for the traditional meat and cheese layered dish. Just as there are loads of pasta shapes and sizes, there are dozens of types of pasta sauces and variations of them. Here are some of the more common offerings and their ingredients:
Aglio e olio. Simple oil and garlic. As easy as it gets! Sprinkle with parsley or some grated cheese, or add red pepper flakes for heat.
Alfredo. Rich and creamy, this sauce is made from butter and cream with freshly grated Parmesan cheese, and freshly ground black pepper. Often served with fettucini.
Bolognese /Ragu. A thick, rich meat sauce, usually made with ground beef or pork, pancetta, tomatoes, onions, garlic, carrots, and celery.
Carbonara. A creamy sauce typically made with eggs, cream, Parmesan cheese and bits of bacon.
Fra Diavlo. A spicy sauce dubbed “Brother Devil” that is usually tomato based and seasoned with chili peppers and served on pasta or seafood.
Marinara. A classic tomato sauce typically seasoned with garlic, oregano, and onions. Popular for use in pasta and meat dishes, and on pizza.
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Marsala. A
common winebased sauce that uses Marsala, a sweet Spanish wine, combined with rich ingredients like heavy cream and parmesan cheese. Often mushrooms are added and the sauce is served over a protein like chicken or veal, as well as pasta. Pesto. A blended mixture of fresh basil, pine nuts, garlic, Parmesan cheese and olive oil that is green in color.
Pomodoro. Basic tomato sauce. The name translates to “golden apple,” because the first tomatoes that arrived in Italy were yellow.
Puttanesca. A very fragrant sauce that combines tomatoes, onions, black olives, anchovies, capers, garlic and oregano, simmered with olive oil.
Vodka. A simple and flavorful sauce made with tomato sauce, vodka and heavy cooking cream. It is usually added to
penne pasta or rigatoni.
