mummza wrote:

I am well aware that each shape of pasta has a type of sauce that should , please can you get the food team to chat about the different shapes of pasta and the different sauces that are generally served with the pasta

Hi Mummza,

There are many, many different types of pasta out there – and it would be hard knowing where to begin. I think the best approach would be to mention a few styles of pasta and which sauces work with which rather than discussing every type (otherwise we would be here forever). But even Jamie would agree that these are more like guidelines – there is no right or wrong, it’s completely up to the individual and balancing textures and flavours. Food has developed so much in recent years and people are experimenting with all sorts traditional ways of eating pasta has changed. There are four main groups of pasta:

1. Shapely, short cut pasta – small with grooves and crevices. A few examples of this style of pasta are: orecchiette, shell, penne, farfalle, fusilli, rigatoni, campenelle, strozzapreti. These decorative shapes are traditionally used with chunky sauces as they catch all the gorgeous juices and lumps in their outer grooves, twists, turns and crevices.

2. Long pasta and ribbon cut pasta such as tagliatelle, papperdelle, fetuccini, linguini, lasagne, spaghetti are great for thinner sauces such as carbonara, pesto, slow cooked ragu.

3.  Minute or small pastas such as Fregola, orzo, anelli which are typically used in soups and stews as fillers.

4. Stuffed pastas such as ravioli, tortellini, tortelloni. These don’t need a huge amount of extra flavour as they are often stuffed with rich fillings so a usually eaten with thinner and plainer sauced such as Beurre noisette and sage, olive oil and parmesan, pesto, buttery wild mushrooms.

Pasta is very hard to categorize as you will find that in Italy the rules change from one village to the next so really, the only rule is if it tastes nice, eat it.

I could comment every post but ....... grazie for thinking such wonders about us    

..... each ingredient shines ..... quoting Kouko ..... that's the way I like it

risotto??? every time I do it my husband opens a discussion on it's best time of cooking

Last edited by Grandmadamada (Tue 29 Jan 13 5:48pm)

koukouvagia wrote:

I agree Maree.  Here in the states Italian food is pizza, lasagna, meatballs and thick red sauce.  Italian-american cooking is very different than real Italian food.  Here in NY they call marinara "gravy" which is a little disturbing.  And they make "Sunday sauce" which is a meaty marinara with meatballs, sausage and pork spare ribs in it.  If a dish is not swimming in gravy it ain't italian.

Eating food in Italy is really different.  It's very simple no-fuss food.  Each ingredient shines.  And not every dish is slathered in red sauce!  Sometimes there's no red sauce

Here, for most places/ people "marinara" equals (incorrectly) seafood . I loathe red sauce bathing everything.

Sounds like a good book. Italian Delis are also perhaps good places to tap in to such info
www.linastores.co.uk

mummza wrote:

I am well aware that each shape of pasta has a type of sauce that should , please can you get the food team to chat about the different shapes of pasta and the different sauces that are generally served with the pasta

there is a great book caled 'Pasta by Design' by George L. Legendre
that not only explains the geometary of the different shapes but mentions what type of sauce is served with it.

Its a great book and I realy enjoy looking at it.

Thistledo wrote:

Hippytea.  What a beautifully written 'piece'.  A start of a novel perhaps?  Thoroughly enjoyed reading that.  Thank you.

Thank you for your kind words, Thistledo! I'm glad you enjoyed reading it.