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Pasta represents a complete meal in Italy. A fair ration of carbohydrates is often accompanied by a protein or vegetables. How can you give it up? Impossible.
If you area pasta lover and want to learn more about pasta shapes, this is the article for you!
Spaghetti are one of the most iconic pasta shapes in the world. Long and thin, perfect for sauces made with cherry tomatoes and basil, chilli, garlic and olive oil, and tuna. Linguine are a kind of spaghetti (slightly wider) often used for fish and seafood.
Penne are hollow tubes with a pen-shaped cross-section. They are ideal for catching dense and rich sauces. In Italy they are often prepared with tomato and basil sauce, ragù, meat sauce or even pesto.
This paste has a spiral or helix shape and is excellent for holding sauces and condiments. Typical sauces with fusilli are those with tomato sauce, cream and salmon, pesto, ready-made vegetable sauces.
Similar to penne, but larger and with grooves along their surface, rigatoni are often used in baked recipes and with creamy sauces. Rigatoni is the best pasta for making an excellent carbonara as its rigees retain the flavour of the egg and cheese.
This pasta has a butterfly shape and is perfect for pasta salads and light dishes. In summer you can prepare a cold pasta with light seasonings such as cherry tomatoes, basil, tuna, olives. In winter, it is usual to cook farfalle with cream and salmon or cream and peppers.
Who doesn’t love lasagna? Endless enjoyment with any sauce. Lasagna consists of wide sheets of pasta that can be either home-made or bought ready-made (egg pasta) and is topped with layers of pasta, meat, sauce and cheese. First is created a layer of sauce and meat (ragù sauce), then the first sheet of pasta is placed on top and topped with meat sauce and cheese. After that, a new sheet of pasta is placed on top of each other and the pasta is seasoned until they are all finished. In addition to the classic lasagna, the green lasagna with vegetables or pesto is also very popular.
Their shape resembles small ears, and is typical of the Apulia region. Orecchiette are often served with broccoli rabe and sausage. Their shape allows the seasoning to collect well. The best known dish is with broccoli or cime di rapa.Â
These small bundles of dough are usually filled with meat, cheese, cottage cheese and spinach or other delicacies. They are common in soups or with light sauces, e.g. tomato or cream.
Although not technically pasta, gnocchi are a preparation made from potatoes or semolina and are often served with butter or tomato sauces. A very famous dish with gnocchi is certainly the Sorrentine gnocchi. With sauce, basil and mozzarella cheese baked in the oven. Try them, they are spectacular.Â
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