If you get a chance go over to the http://www.ilovepasta.org site. It's the National Pasta Association. It's a great resource of information. That's where I got this information. I wanted to show you different types of Pasta, there shapes and how they are used.
This is just a few of the Dry pasta's that are available on the market. ( Fresh or homemade pasta is a totally different thing. We'll cover Fresh pasta shortly.)
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Angel Hair, Capellini ("Fine Hairs") These thin, delicate pasta strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup, use in salads, or stir-fry meals.
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Bow Ties, Farfalle (“Butterflies”) – Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes.
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Farfalline – Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
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Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese.
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Linguine (“Little Tongues”) - A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes.
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Macaroni (“Dumpling”) – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.
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Manicotti (“Small Muffs”) – Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake.
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Orecchiette (“Little Ears”) – These “little ears” are commonly served with thick, chunky sauces or in pasta salads.
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Rotini (“Spirals” or “Twists”) – Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
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Spaghetti – (“A length of Cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.
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Tortellini – Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce.
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Vermicelli – (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient.
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Wagon Wheels, Ruote (“Wheels”) – Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.
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Ziti (“Bridegrooms”) – A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
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Several note about cooking pasta.
- Use plenty of water. Use at least an 8qt pot.
- After the water is Boiling, Add some salt to the water. About 1 tablespoon or less. It's the only chance you have to season the pasta.
- Add your pasta only after the water is at a full boil.
- Remember the Pasta waits for no one!! Have your sauce ready before you cook your pasta. Do Not throw out the pasta water, till you have completed the meal. If you need to thin out your sauce use the pasta water. Works fantastic.
- Cook your pasta till it is almost done. Then drain your pasta and add to the sauce. Then do your plating... Works great everytime!!!
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If you need more information about Pasta, Click on the logo below and it will take you right over to the National Pasta Association.
All the information and illustrations were provided by the National Pasta Association.
