When you go shopping it can be easy to be overwhelmed by the number of different pastas available. There is the all time favorite spaghetti but there is also rotelle, bavette, penne, linguine, fettuccine… Well the list goes on.
Let’s take a look.
The long, thin pasta shapes like spaghetti, bavette and linguine are best used with light sauces, like thin bolognese and carbonara sauce. Use sauces that are based on cream, tomato or oil and without large chunky pieces. This allows the sauce stick to the pasta, and you don’t end with a big bowl of sauce at the end.
The long ribbon shaped pastas such as fettuccine, tagliatelle and pappardelle are suited best to the cream or butter based sauces. These sauces will cling to the pasta and yum.
