Perfect Pasta



Fusilli



Shaped  Pasta ~ The twirly Fusilli, with its grooves, is ideal for baked dishes and salads as it wont sink. Chunks aslo "hold on" to the grooves, so this pasta is best with thick sauces like the matriciana, which is made with tomato, bacon and onion. To keep its shape, cook it al dente. The butterfly-shaped farfalle is suitable for decorative salads and simple kid's dishes.



Tubular Pasta/Penne

Tubular Pasta ~ The classic recipe for Cannelloni tubes is to stuf them with chooped spinach and ricotta, and then bake in the oven with tomato sauce and Parmesan on top. The narrower penne is great for baking, and ideal with meat sauce or a thick sauce like puttanesca, which is a tomato sauce wit olives, capers and anchovies.

Spaghetti/Angel hair

 Strand Pasta ~ One of the most versatile, spaghetti goes well with Bolognese, vongole or carbonara. The finer angel hair is good for pesto and light oil- baesd sauces.

Fettucine

Ribbon Pasta ~ The ribbons of fettucine cling well to creamy sauces. Due to its thickness, ribbon pasta goes well with meaty sauces and meatballs. To show off the colored variety, serve it with a pale oil-based sauce.

Stuffed Pasta ~ Ravioli and tortellini are best eaten with a butter based oil and Parmesan sauce. Strong fillings can be tones down with a light tomato sauce.