‘Pasta’ refers to the ltalian style of noodle dough, made from a mixture of strong flour and water. It sometimes also contains oil and egg. It may be fresh or dried.
Pasta is formed into many different shapes and sizes. Types of pasta include short pasta, long pasta and filled pasta.
Hot tip
Pasta names hold clues about their size and form. Names ending in ‘ini’ ‘elli’, ‘illi’, ‘ine’, ‘etti’, ‘ine’, or ‘elle’ mean ‘little’. Names ending in ‘oni’ or ‘one’ mean ‘large’. Names ending in ‘otti’ mean ‘largish’.
‘Rigati’ means ‘ribbed’ and ‘lisce’ means ‘smooth’.
From thin to wide.
The various shapes and textures of pasta are suitable for different styles of sauces.
As a general rule, the ratio of the surface area of the pasta to the volume of the sauce is important. Ribbed forms of pasta and shapes with hollows and crevices trap more sauce than smooth forms.
Thick, creamy, or meaty sauces pair well with firm pasta, with twists or hollows that will catch the sauce, or with thicker long pasta.
Light, thin sauces suit smooth pasta or stuffed pasta. Lighter sauces suit the finer, more delicate pasta and do not overwhelm the flavour of the fillings.
Spaghetti
Linguine
Vermicelli
Capellini
Light, thin, tomato-based sauces
Light cream or oil-based sauces
Melted butter sauces
Fettuccini
Tagliatelle
Pappardelle
Rich meaty sauces
Penne
Farfalle
Rigatoni
Orecchiette
Conchiglie
Meaty sauces
Thick vegetable or pulse sauces
Heavier cream sauces
Macaroni,
Fusilli
Gemelli
Lighter smoother sauces
Ravioli
Tortellini
Cannelloni
Light, thin, tomato-based sauces
Oil-based sauces
Melted butter sauces