Pasta is a truly Italian product that is famous throughout the world. Italians consider making pasta as a ritual and dish that must be cooked carefully and with great attention according to ingredients selected. The choice of the shape and size of pasta is not linked to a reason of aesthetics, but rather to the matter of finding the ingredients that mostly bind with that particular type of pasta and exalt its taste.
Here are some tips on choosing the right sauce for your pasta:
- Pasta lisce. This type of smooth pasta is usually associated to compact sauces created with cream, melted cheese or eggs. The heaviness of the sauce ingredients makes it easy for it to stick nicely to the pasta. Pasta like mezze penne, penne or sigarette are often cooked with those ingredients.
- Pasta rigate. The roughness of the surface makes the pasta hold the most slippery sauces. Ragú, amatriciana, and more “granular” sauces are perfect with pasta like penne rigate, rigatoni or tortiglioni as minced or chopped ingredients can be caught by the pasta easily. The amatriciana sauce is usually linked to the bucatini, a slightly thicker type of spaghetti, with a hole in the middle.
- Pasta lunga. Long pasta such as spaghetti, bucatini or linguine are perfect with tomato sauce, small-sized fish or clams and shellfish.
- Pasta piatta. This is flat pasta like lasagna is the right type fot creamy sauces, cheese sauces or puree of vegetables with parmigiano or cheese.
- Pasta piccolo. Small-sized pasta such as farfalline, ditaloni, conchigliette or pastina are combined with soups making them the ideal pasta to eat in winter or when it is usually cold.
- Pasta with a concave shape and twisted pasta function almost like a container. Think of gnocchetti sardi, orecchiette or fusilli, which are perfect for sauces with sliced ingredients, vegetables or pulses, because they trap them making it easier to get both pasta and sauce together.