It is mind boggling to think that Durham wheat (semolina) mixed with water or eggs was transformed hundreds of years ago into one of the most popular and delicious foods recognized almost anywhere in the world! It can be challenging to correctly identify what is estimated to be over 250 different types and shapes of pasta–let alone determine which one is best suited to the dish or sauce you are preparing.
Let’s break it down this way. If we sort the pasta shapes into the following categories the selection process becomes a little less overwhelming:
Long Pasta: Spaghetti, vermicelli, linguine, and capellini are a few examples of long, thin pasta. These pastas are best served with light sauces. If you add a hollow center to long pasta you then have pastas such as bucatini and mezza zite. Long pasta’s also include the wider noodles such as fettuccine, pappardelle, and lasagna. All of these pasta’s will hold up to heartier and richer sauces.
Straight, Tubular Pasta: Ziti, penne, and rigatoni are among the most well-known tubular shapes in the U.S. Ziti, penne, and rigatoni are made either smooth or ridged on the exterior. The smooth exteriors can work well with lighter sauces whereas the rigid exteriors really grab onto the thicker gravies. Manicotti and Cannelloni are two of the most popular straight, tubular pastas used for filling with meat, cheese, or even seafood.
Twisted and Shaped Pasta: Cavatappi, fusilli, gemelli, elbows, orecchiette, farfalle, shells–the list is almost endless. Then there are stuffed and shaped pastas such as ravioli (which can be square, round, or mezzaluna ( ½ moon)), tortellini, fagotini, etc. The versatility for the types of sauces used with these pastas is as limitless as the imagination.
Tiny Pasta: Orzo, acini pepe, pastina, and risi are tiny shaped pastas that comprise their own miniature category. Many of these pastas are frequently stirred into soups and stews, but can also be transformed into hearty, creamy, and cheesy side dishes.
Volumes have been written highlighting the names Latin/Italian derivatives of each shape and type of pasta. The best way to learn what pasta will best meet your needs in your kitchen is to first have them expertly prepared for you in an authentic Italian restaurant. At Christini’s Ristorante Italiano you will find a menu containing a plethora of the best pasta dishes this side of the Atlantic!
Expand your pasta knowledge by choosing from Christini’s amazingly prepared Fettucine Alla Christini’s, Penne Al’Arrabbiata, Rigatoni Alla Zozzona, Linguine Alla Genovese, or Spaghetti Al Pomodoro just to name a few. Make your reservations now at one of the best Italian Orlando restaurants!
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