District Dish: Know your pasta

Written by Emma Pilger. Photo courtesy of Unsplash.

Pasta. Where would we be without pasta? As one of the most universal and comforting foods, I rely on it regularly. It’s smooth, chewy and the perfect vessel for all of your favorite sauces. But perhaps the most enjoyable– and fascinating– thing about pasta is the different shapes and sizes that it comes in. Each pasta shape has a purpose.

You should know your pasta if you want to up your pasta game. Every pasta belongs with a specific type of sauce, which typically has to do with the texture and ingredients. Listed below are ten types of pasta and how each shape interacts with different sauces so that you can feel like a pasta pro. While reading, keep in mind that you should always add a bit of pasta water to your sauces to help it bind to the pasta. The startches in the pasta water guarentee that your sauce will stick.

1. Penne

Penne is one of the most popular kinds of pasta in the United States which is most likely due to its shape. This pasta is perfect for holding meaty, thick sauces. The tube carries the meat while the outer ridges help the sauce stick. Pair with a bolognese or a thick cream sauce.

2. Fettuccini

While you may think of Fettuccini Alfredo when you think of this pasta, fettuccini has much more potential than the heavy cream sauce that we associate it with. Smooth tomato sauces pair well with this wide, thick pasta. A simple butter and parmasean sauce is also great for this pasta and will make the flavor of the eggs stand out. Be sure to add a little pasta water to this dish to ensure that the sauce sticks.

3. Farfelle

Farfelle, commonly known as bowties, is possibly the most universal and cutest kinds of pasta. The ridges in this pasta make tomoto and cream-based sauces stick perfectly. It’s also a good option for pasta bakes and casseroles due to its sturdy structure and texture. Although some chunky sauces do not work well with farfelle, there is little that does not pair with this pasta.

4. Rotini

Rotini’s twisted shape makes it perfect for thick and thin sauces. From cream to pesto, any smooth sause will get caugth in this pasta’s ridges. Even finely ground beef will stick to Rotini. You can’t go wrong with a classic shape like this one.

5. Angel hair

Angel hair’s thinness is what makes it particularly special. The delicate structure makes it a great pasta for light, thin sauces. Angel hair can get lost in anything chunky or thick, so light tomato sauces or olive oil-based sauces are best to pair with it.

6. Orecchiette

Orecchiette, a less well-known pasta, is carefully crafted into a circular shape with a divit in the center. This soft, pillowy pasta supports various chunky sauces with meat and vegetables. Originally invented by the Jewish population in Italy, Orecchiette is one of the most unique and delicious pasta types.

7. Rigatoni

Rigatoni’s large tube shape is perfect for ultra chunky sauces. But one of the best ways to use rigatoni is in a pasta bake or caserole. Every tube holds loads of sauce and cheese while still maintaining its shape. Pair with a tomato and meat sauce.

8. Gemelli

Gemelli has a twisted shape that works well with creamy and smooth sauces. Cheese-based sauces are particularly delicious on this pasta due to its crevasses. Make sure to use lots of cheese on this one, you won’t regret it.

9. Spaghetti

Another one of America’s most well-loved kinds of pasta, Spaghetti is the perfect size and texture for various types of sauces. Typically paired with bolognese, this medium-sized long pasta pairs with both smooth and chunky sauces. It’s famous for a reason.

10. Papardelle

My personal favorite pasta is papardelle. This thick, long pasta supports the most hearty of sauces. Meat, seafood and veggetables all mesh perfectly with this sturdy pasta. Due to its width, you don’t need much of it to fill you up. Don’t forget the pasta water.