The Selection is Huge: Picking a Pasta

Posted by Lesli

Sure, used to be you could just go to the store for pasta and choose macaroni or spaghetti, but these days the selection of pasta is so overwhelming...

You only have to look in my cupboard of half used bags of pasta to know that I have a penchant for trying all different shapes and sizes. And can you blame me? The picture above is of tortiglione (otherwise known as scooby-doo pasta). I love to use it for baked pasta and cheese. One of my favourite restaurants uses it in their Jambalaya dish quite successfully.

Shaped pastas can be used in most any recipe. Use a red sauce or Alfredo sauce on any of these funky pasta shapes: fusilli, farfelle, rotini or radiatori

Tubular pastas are also enjoyable with a red or white sauce. Try manicotti, penne and ziti.

Strand and Ribbon pastas are great with sauce or even just on their own with olive oil and parmesan or asiago cheese. Try vermicelli, fettucine, spaghetti and linguine.

There's also those cute little pastas, which you could use with sauce, but they work really well in soups: orzo, tubetti, alphabets and acini di pepe.

I usually end up combining some of my leftover bags of pasta in a recipe just to use up some of the started bags. And you know what? It's okay to mix your pastas...

TAGS: Acini Di Pepe, Asiago Cheese, Fettucine, Fusilli, Linguine, Macaroni, Manicotti, Olive Oil, Orzo, Pasta, Penne, Radiatori, Recipe, Rotini, Soup, Spaghetti, Tortiglione, Tubetti, Tubular, Vermicelli, Ziti
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