From Bon Appetit:
Choosing the right pasta depends on the topping. "The shape should be dictated by the sauce," says chef Sara Jenkins.
Keep this easy pairing advice in mind.
1. Tubes: Tubular shapes like penne and ziti are perfect with hearty, thick sauces like ragu. Rigate, the ridged ones, capture even more sauce.
2. Ribbons: Wide, flat pastas like pappardelle are ideal for sopping up creamy sauces. Generally, the wider the noodle, the heavier the sauce.
3. Rods: Long, round pastas like spaghetti are best with olive oil- and tomato-based sauces, which coat each strand evenly. Go thinner for delicate preparations.
4. Shapes: "Chunky vegetable sauces absolutely go better with short pastas that have lots of crevices to trap the sauce," says Jenkins.
Read More http://www.bonappetit.com/blogsandf...02/bset-pasta-shapes-sauce.html#ixzz2KdBjstpW
Choosing the right pasta depends on the topping. "The shape should be dictated by the sauce," says chef Sara Jenkins.
Keep this easy pairing advice in mind.
1. Tubes: Tubular shapes like penne and ziti are perfect with hearty, thick sauces like ragu. Rigate, the ridged ones, capture even more sauce.
2. Ribbons: Wide, flat pastas like pappardelle are ideal for sopping up creamy sauces. Generally, the wider the noodle, the heavier the sauce.
3. Rods: Long, round pastas like spaghetti are best with olive oil- and tomato-based sauces, which coat each strand evenly. Go thinner for delicate preparations.
4. Shapes: "Chunky vegetable sauces absolutely go better with short pastas that have lots of crevices to trap the sauce," says Jenkins.
Read More http://www.bonappetit.com/blogsandf...02/bset-pasta-shapes-sauce.html#ixzz2KdBjstpW
