New Posts  All Forums:Forum Nav:

Pasta shapes

post #1 of 5
4/24/12 at 4:52am
Thread Starter 

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.

In a nutshell
Reply

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
post #2 of 5
4/24/12 at 5:13am

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.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
Reply
post #3 of 5
4/24/12 at 7:09am

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.

Reply
post #4 of 5
4/24/12 at 7:15am
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.
more than taste fine
me eat it all the time
Reply
post #5 of 5
4/24/12 at 4:44pm
Thread Starter 

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

In a nutshell
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!