Pasta shapes

Discussion in 'Food & Cooking' started by koukouvagia, Apr 24, 2012.

  1. koukouvagia

    koukouvagia

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    What pasta shapes do you enjoy cooking with? I tend to use capellini a lot for simple sauces, it's my staple. Linguini fini sometimes.  For ragu I like to use tagliatelle or papardelle.  I avoid bulky pasta shapes like fusili or even penne.  The bulkiest shape I will use is elbows for mac n' cheese.
     
  2. petalsandcoco

    petalsandcoco

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    KK,

    I agree, it depends who your guests are and what your making. If my darling nephew comes over, its bucatini. He has two sauces which he likes, all'amatriciana or mushroom and the pasta must be al dente. Did I mention how much I get a kick out of watching his beautiful face it it ? Precious.

    The pasta I use at work are the mini bows, orzo (for soup ) and the big shells which they enjoy when they are stuffed.

     Other pasta depending the dish.

    Petals.
     
  3. ishbel

    ishbel

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    I love bucatini - use it a lot.

    Just looked in my pantry - I've currently got lasagne sheets, spaghetti, orichiette (sp!),orzo, tagliatelle (spinach and white), farfalle, linguine and rigatoni.

    I like to make my own, but seldom do so nowadays - must get back into the habit!  If I'm doing ravioli, then I always make my own pasta.
     
    Last edited: Apr 24, 2012
  4. phatch

    phatch Moderator Staff Member

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    Shape of pasta correlates with the sauce style to a great degree. A long thin pasta will not match up as well with a chunkier sauce. For those, the convoluted shapes hold onto the chunks better. Smoother sauces work better with the longer skinnier types. But a smooth sauce can also be thicker or thinner. Thinner with thin, thicker pasta with thicker sauces.
     
    Last edited: Apr 24, 2012
  5. koukouvagia

    koukouvagia

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    I use bucatini for making pasticcio.  Used to love it as a kid too :)