Not all pasta is created equal. The shape of the pasta is designed to pair with specific sauces. Here's a quick guide to choosing the right pasta:
Long Pasta
- Spaghetti — universal, suitable for tomato-based and oil-based sauces (aglio olio).
- Linguine — slightly flattened, perfect for seafood sauces (alle vongole).
- Fettuccine — wide and thick, suitable for cream sauces (alfredo, carbonara).
Short Pasta
- Penne — diagonal tube shape, absorbs sauce well. Suitable for arrabbiata.
- Fusilli — spiral shape, perfect for pesto sauce as its texture traps the sauce.
- Paccheri — large tubes, often stuffed or served with heavy meat sauces.
- Rigatoni — ridged tubes, classic for ragu bolognese.
Tips for Cooking Perfect Pasta
- Use plenty of water: 1 liter per 100g of pasta.
- Salt: 10g per liter of water (should taste like sea water).
- Stir at the beginning to prevent sticking.
- Cook until al dente — firm to the bite, not too soft. Check the package for recommended cooking time.