Hi, and welcome back to Maddie’s Spices. The last time we talked, I left you with a wonderful recipe, Maddie’s Meat Trio, seasoned with Maddie’s All Purpose Seasoning. We received some wonderful feedback from both the recipe and the seasoning. Thank you very, very much! By the way, we want everyone to know that we are not professional cooks by any means. No one in the family has ever taken a cooking class, course or seminar. We are everyday people wrestling up the next meal for our families the same way you do each day. So please, do not ever feel intimidated or as if you can not do it.
Today, let's talk pasta! There are many different types of pastas. They vary in size, shape, style and even color. Therefore, sometimes it may get a little confusing how to use the many types. So, let’s just dive in and see what we get.
Starting with the tubular type pastas, we see that they are generally used in baked dishes and casseroles. These noodles are well suited for this purpose. Sometimes they are even used in pasta salads. The colored and fancy shaped pastas are often used in pasta salads also. The smaller pastas are usually used in soups.
Wow, before I go on, let me tell you, I have a pasta salad recipe that I plan to share with you soon. This salad is pretty and decorative; also heavy enough to be served as dinner. Yummy!
Ok, back to it. The stranded pastas, such as, Capellini (Angel Hair) or Spaghetti is usually used with plain sauces. The narrow ribbon pastas, such as Linguini and Fettuccini, tend to use this same sauce but often has meat or seafood. The wider ribbon pastas, such as Pappardelle and Lasagna, are often paired with thick, heavier sauces that contain meat. The larger pastas and shell type noodles are great for being stuffed then submerged in wonderful sauces or baked to tender perfection. Sometimes you may find the bigger bow pastas in these heavier type sauces. This is just to name a few of the hundreds of types of delicious pastas we have discovered. So I say again, dive in and step-out of your typical “pasta box” and explore the many fancies of the pasta world.
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Maddie’s has provided a list of some of the more commonly used pastas.
-Soup Pastas like alphabets, are mainly used in broth or soups with a light base, or with light sauces.
-Strand Pastas, which are thin and delicate—like angel hair, capellini, spaghetti and vermicelli are meant to be served with delicate, fairly liquid sauces: light tomato sauces, light oil-based sauces, light cream-based sauces, and butter-based sauces.
-Narrow Ribbon Pastas—linguini, and tagliatelle are sauced the same way as strand pastas, some have meat or seafood. They are essentially the same width, but flat instead of round.
-Wide Ribbon Pastas, like pappardelle and lasagna, are right for meat sauces, thick tomato sauces and thick cream sauces.
-Tubular Pastas like cannelloni, elbow macaroni, penne, rigatoni, and ziti work well with thick tomato sauces, meat sauces, chunky vegetable sauces, and thick cream sauces—the holes in the tubes and the grooves on the tubes are designed to catch thicker sauces.
-Thicker Tubular Pastas like ditalini, manicotti, penne, rigatoni and ziti are ideal for baked dishes because they have more body and can with-stand being partially cooked, then baked (and re-heated).
-Stuffed Pastas like agnolotti, ravioli, and tortellini call for light tomato or cream-based sauces or broth.
-Shaped Pastas like conchiglie (shells), bow ties, ears, radiatore, wagon wheels, and twisted shapes like fusilli, and rotini are also excellent sauce-catchers and work well with heavier sauces.
-Asian Noodles—Asian wheat and rice noodles, Chinese egg noodles, cornstarch noodles, seaweed noodles, and soba (buckwheat) noodles—generally are not eaten with a sauce. They are used in stir-fries, soups, and salads.
Pasta Chart
Elbow Macaroni [mack-a-ROW-nee] (“Dumpling”) - A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.
Lasagne [la-ZAHN-ya] (From “lasanum,” Latin for pot) - Create new Lasagne casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later.
Vermicelli [ver-ma-CHEL-ee] (“Little Worms”) - Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient.
Angel Hair, Capellini [CAP-a-lee-nee] “Fine Hairs”) - Thin, delicate strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals.
Spaghetti [spa-GET-tee] (“A Length of Cord”) -
Linguini [lin-GWI-nee] (“Little Tongues”) - A great shape for all sauces. Also a good choice for salads and stir-fry dishes. Flat, smooth strands pair well with simple olive oil or tomato sauces; meat sauces slip right off; classically paired with seafood.
Fettuccini [fet-a-CHEE-nee] (“Small Ribbons”) - Perfect for heavier sauces, like cheese, meat and tomato sauces. For variety, try breaking in half and putting in soups, or use for a salad. Flat pasta that pairs well with delicate butter and cream sauces; suitable for meat sauces
Ditalini [dit-a-LEE-nee] (“Little Thimbles”) - This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
Manicotti [man-a-COT-tee] (“Small Muffs”) - Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. Or stuff and freeze for a later time.
Jumbo Shells, Conchiglie [Kon-KEEL-yeh]- Best when stuffed with your favorite mixtures of cheese, meat and vegetables. For fusion cuisine, stuff with meat flavored with taco seasoning and top with salsa.
Medium Shells, Conchiglie [Kon-KEEL-yeh] (“Shells”) - Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition. Shells catch chunky sauces with fish, vegetables or meat; pairs well with mild sauces since rich, pungent ones can overwhelm (the pasta’s ample surface size means you’d get a mouthful of sauce).
Rotini [row-TEE-nee] (“Spirals” or “Twists”) - Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
Medium Egg Noodles (From “Nudel,” German meaning paste with egg) - This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces for a delicious meal.
Alphabets - This favorite kids’ shape is usually used in soups for a fun meal anytime.
Wide Egg Noodles (From “Nudel,” German meaning paste with egg) - Go beyond the traditional Stroganoff and use, Wide Egg Noodles to create soups, salads and casseroles. Or, top with any sauce and serve hot.
Bow Ties, Farfalle [far-fah-LAY] (“Butterflies”) - Bow Ties brighten any meal with their interesting shape. Thick enough for any sauce, or make into a salad or soup.
Penne, Mostaccioli [mos-ta-CHOL-ee] (“Quills” and “Small Mustaches,” respectively) - This tubular pasta goes well with sauce, used in salads, baked in casseroles, or made into stir fry dishes. Versatile tube shape complements most sauces and ingredients; chewiness may overwhelm simple olive oil-based sauces; holds up well in baked dishes.
Wagon Wheels, Ruote [roo-O-tay] (“Wheels”) - Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.
Ziti [zee-tee] (“Bridegrooms”) - A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
Radiatore [rad-ee-a-TOR-ay] (“Radiators”) - This ruffled, ridged shape adds elegant interest to any sauce. It also works well baked in casseroles, or used in salads and soups.
Orzo (“Barley”) - This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.
Bucatini Thick, round strands with a hole in the center; chewiness stands up to rich, flavorful sauces; meat sauces slip right off.
TAGLIATELLE Similar to fettuccine, but wider and more substantial. However, smaller than Pappardelle. Pairs well with meat sauces.
PAPPARDELLE Similar to fettuccine and Tagliatelle, but much wider; pairs well with robust sauces made with meat , mushrooms and strong, savory flavors; not a good match for delicate cream sauces.Lifestyle Direct, Inc., Miss Vickie, Charts copyright 2004 National Pasta Association, Photo credit to Photographer.
