Despite the fact that pasta was originally mentioned in the 13th century, it is now one of the most popular dishes on the planet. It’s adaptable, practical, and fulfilling – and there are so many varieties to pick from. We’ve all been there: standing in the middle of a grocery aisle, overwhelmed by the number of options available. Isn’t it because they’re all the same? While there are about 350 distinct varieties, each shape and style is better suited to certain types of Italian food, which is a little-known truth.
- Spaghetti
Spaghetti is a form of pasta that consists of long, thin noodles that may be coupled with a variety of sauces. It is one of the most popular pasta varieties in the world and a popular takeaway pasta Warrnambool. Spaghetti Bolognese is perhaps the most well-known meal, in which spaghetti is served with meat in a marinara sauce. This spaghetti goes well with any meat or veggie meal, or simply just garlic and olive oil.
- Penne
Penne is a popular form with a circular, tube-like construction and diagonal incisions on both ends. Because it enters the tube and retains the sauce effectively, it’s best served in meals with a reasonably thick, creamy sauce, such as Penne Arrabbiata. This is also the greatest variety of pasta for making spaghetti bakes.
- Lasagne
Contrary to common perception, lasagne refers to the thin spaghetti sheets that make up the meal, not the dish itself. The most well-known meal using lasagna is lasagne al forno, which consists of a beef or pig ragu sandwiched between layers of lasagne and béchamel sauce, topped with cheese. This recipe may be modified to include any sort of filling, such as mushrooms in place of beef.
- Ravioli
Ravioli are pillow-shaped dough squares that may be used for almost anything. They can be stuffed with cheese, fish, meat, or vegetables and served with sauce, in soups, or simply drizzled with olive oil.
- Linguine
Linguine is a type of pasta that is similar to spaghetti but is a touch flatter and considered more elegant. Because of the larger surface area, it pairs well with lighter textures like cream-based sauces or shellfish.
- Rigatoni
Rigatoni’s are tubes with tiny ridges on the outside, similar to penne, but they are somewhat wider and sliced squarely rather than diagonally. Because of their enormous size, they’re best served with chunky vegetable sauces or baked into a gratin.
- Farfalle
This pasta is known as ‘bow-tie’ pasta, which translates to ‘butterfly’ in Italian. It’s a tiny pasta with a huge surface area, which is why it’s best served with a cheese or tomato sauce since the ‘wings’ properly contain the sauce. It also goes well with a cold pasta salad and is occasionally served with grilled chicken.
- Fusilli
The chunks get stuck in the cracks of the twirls, giving the dish a wonderful texture. This pasta has a spiraled, corkscrew-like form that pairs nicely with rich meat sauces or chunky veggies. For the same reason, they may be cooked into casseroles or pasta bakes.
You have reached the mouth-watering end, bon appetite for when you find the perfect pasta.