If you’ve been to Hooters lately and tried their pasta salad, you know just how good they can be. But there is more to pasta than just spaghetti and elbow macaroni. In this article we’ll take a look at the most popular types.
It is thick and large, shaped like a big tube with openings at the ends. There are two types, the manicotti which has ridges on the side, and the smooth cannelloni. Owing to its size, the cannelloni is often stuffed with sauce or cheese and cooked.
As the name suggests, Angel Hair is thin, delicate and long. They’re very much like noodles and is perfect for light textured dishes. Thin, creamy butters are ideal though heavy sauces are best avoided.
These are very small pasta tubes and is often used in pasta e fagioli soup. Ditalini is also perfect for creamy sauces and cheese.
Penne pasta is shaped like a ridged tube. The edges are diagonally cut and they’re of medium size. This all around pasta is suitable for meat based, tomato and cream based sauces. The key is to maintain consistency so sauce can move in the pasta’s hollow tubes easily.
Conchiglie comes in various sizes but they all have the same shell-like shape. The shape lends itself nicely for use with sauces as they seep inside. Tomato sauce is often used with this pasta as well as cream and cheese. Conchiglie is also ideal for making soup.
The name translates to little ears and that’s understandable given its shape. These are cooked primarily with sauces that have a thick consistency. It works well with different ingredients but especially sausage and broccoli.
This pasta looks like flat, thick ribbons. They are also among the sturdiest pasta so it is perfect for thick, hard sauces. It is also good for chunky, thick meats or with stir fried foods,, underscoring how versatile it is.
Fettuccine is flat and is a cross between a pappadarlle and linguine. It is one of the sturdiest pastas and therefore suited for use with vegetables, meats and thick sauces. Fettuccine alfredo is one of the more popular dishes for this pasta.
These are often called bow tie pasta because of their resemblance. Looks aide the farfalle is one of the most versatile pastas as you can use this with olive oil, butter, cream sauces and tomato sauces. Farfalle is great as is but is also perfect with meat and vegetables.
Linguine strips are long, thin and flat. They look very much like spaghetti that’s been flattened. The most common use for linguine is with seafood and sauces based on clam. But it is also one of the most versatile and good enough for cream and tomato sauces as well as other types of sauces.
Manicotti looks a lot like cannelloni as it is large and has ridges. As you might expect given the size, this pasta is often filled with ricotta, tomato sauce and other fillings.
With its ridge edges, flat and wide appearance, lasagna is one of the best known pastas and is best known for lasagna. A traditional lasagna is comprised of multiple layers of cheese, sauce, fillings and of course lasagna. But this pasta is also suited for use as lasagna soup.
Macaroni pasta is small and shaped like an elbow or bent tube. The hole in macaroni can be filled with cream sauce, cheese, sauces and so on. As you cook the pasta the stuffings naturally make their way in the macaroni, giving the pasta that excellent taste.
Pastina pasta is just a few millimeters long. It is light and makes for good soup. You can also use pastina with light toppings. Pastina is also versatile and can be cooked with butter or olive oil. You can also season it with various spices and herbs.
These pasta tubes are similar to penne, except they have flat ends and are larger and flatter. It has a hollow interior that makes it the ideal choice for filling up with sauce, vegetables and other fillings.
- Putting salt in water to cook pasta is okay
- Use fresh cold water
- Always let water boil quickly prior to adding pasta
- Stir the pasta as soon as you put it in the boiling water
- Cooking time for pasta varies so check the label
- Drain your pasta, but don’t dry it
- The sauce should always be cooked and prepared before the pasta
- Add the cooked pasta to the sauce right away
The more you cook and experiment with different types of pasta, the more you’ll realize just how versatile it is. Because you can use various kinds of pasta in various recipes, it gives you a good deal of flexibility.