1. Spaghetti
Spaghetti is one of the most famous types of pasta and noodles. These long and thin strings are suitable for simple sauces such as tomato sauce or olive oil and garlic.
2. Penne
Penne are short, diagonal tubes that are perfect for thick, creamy sauces. Its outer surface is often grooved so that the sauce sticks to it better.
3. Fettuccini
This flat pasta is ideal for creamy sauces like alfredo. Fettuccine is a type of pasta that is also used in seafood.
4. Farfalle
It is in the shape of a bow and is suitable for pasta salads and light sauces. Types of pasta and noodles are popular in children’s food.
5. Rigatoni
Large and grooved tubes that are suitable for thick and meaty sauces. Its grooved surface makes the sauce adhere well to the pasta.
6. Uricite
It means “small ear” and is shaped like an oyster. This type of pasta is suitable for thick and spicy sauces, because its shape holds the sauce well.
7. Linguini
Similar to spaghetti, but slightly wider. This type of pasta is ideal for light sauces and seafood.
8. Lasagna
Wide and flat sheets used for cooking lasagna. This type of pasta and noodles is suitable for layering with sauce, cheese and meat.
9. Konkili
It is in the shape of a conch shell and is suitable for thick and creamy sauces. The interior holds the sauce well.
10. Tortellini
A small ring-shaped pasta that is usually filled with meat or cheese. This type of pasta is served in soups or with simple sauces.
11. Fossil
This spiral pasta is suitable for all kinds of sauces. Its grooves hold the sauce well and it is also very popular in pasta salads.
12. Orakioni
It means “small earring” and is shaped like an ear. This type of pasta is suitable for light and simple sauces.
13. Pappardelle
It is a kind of wide and flat pasta that looks like a ribbon. It is ideal for thick and meaty sauces.
14. Stratzaperti
Small and irregularly shaped pasta that is usually used in soups. This type of pasta and noodles is suitable for light meals.
15. Bucatini
Similar to spaghetti, but thicker and with a hole in the middle. This pasta is suitable for thick and creamy sauces, because the hole in the middle holds the sauce well.
Types of pasta shapes and uses
1. Stringy and long pastas
- Spaghetti: long and narrow strands, suitable for simple sauces
- Linguini: similar to spaghetti but wider, ideal for seafood
- Fettuccini: wide strips, perfect for creamy sauces
- Bucatini: thick and hollow noodles, suitable for thick sauces
2. Short and shaped pastas
- Penne: short and diagonal tubes, suitable for thick sauces
- Farfalle: Bow-tie shape, ideal for salads and light sauces
- Fossil: Spiral shaped, suitable for all kinds of sauces
- Rigatoni: large, grooved tubes, great for meat sauces
3. Special pastas and special shapes
- Urikite: similar to a small ear, suitable for thick and spicy sauces
- Konkili: shell shape, ideal for rich sauces
- Stratzaperti: irregular shape, suitable for soups
Unique characteristics of each types of pasta
– Smooth pastas are more suitable for smooth sauces.
– Grooved pasta absorbs the sauce better.
– Hollow pastas are ideal for thick sauces.
– Complex and shaped pastas are more suitable for salads and cold dishes.
Knowing pasta and their uses will help you choose the best type for your desired recipe and create the ideal taste and texture in your food.
A guide to using different types of pasta
Pasta is one of the popular and diverse foods around the world, which is produced in different shapes and sizes. Each type of pasta has its own characteristics and uses that make it used in different dishes. In this guide, we will look at pasta and how to use them.
1. Spaghetti
Spaghetti is one of the most famous types of pasta, which is produced in the form of long and thin strands. This pasta is suitable for all kinds of sauces such as tomato sauce, alfredo sauce and pesto sauce. Due to the thin and long shape of spaghetti, this type of pasta cooks quickly and can be used in dishes such as pasta bolognese.
2. Penne
Penne is a small tube-shaped pasta known for its angled cuts. This type of pasta absorbs heavier sauces like meat or vegetable sauces well. Penne is also used in the preparation of various pasta salads and cooked dishes such as Alfredo pasta.
3. Farfalle
Farfalle, also known as butterfly pasta, is suitable for light dishes such as pasta salad or cold dishes due to its attractive and small shape. This type of pasta is usually served with lighter sauces or fresh vegetables.
4. Rigatoni
Rigatoni is one of the pastas with a larger size and grooved texture. This pasta can hold heavier sauces well and is used in dishes such as pasta with meat and cheese sauce. Rigatoni is also a great choice for baked goods.
5. Lasagna
Lasagna is one of the sheet pasta that is used in layered dishes such as lasagna. This type of pasta requires longer cooking and can be combined with meat, vegetable and cheese sauces.
6. Orzo
Orzo is a type of small pasta that resembles rice grains. This pasta is used in dishes such as soups, salads or as a base for Mediterranean dishes. Due to the small shape of orzo, this pasta is cooked quickly and can be used in a variety of quick dishes.
7. Ravioli
Ravioli is a type of stuffed pasta that is usually filled with various ingredients such as meat, cheese or vegetables. This pasta is usually served with lighter sauces to bring out the flavors of the ingredients. Ravioli is used in main dishes or as an appetizer.
Important tips for using different types of pasta
The use of cooking pasta requires precision and attention to detail in order to obtain a delicious and hearty result. In this section, we provide important tips for optimal use types of pasta and noodles.
1. Choosing the right type of pasta
Each type of pasta pairs better with certain sauces and ingredients because of its shape and texture. For example, spaghetti pasta is suitable for light and watery sauces such as tomato sauce and rigatoni pasta for thick and meaty sauces. Therefore, always choose the type of pasta based on the sauce and ingredients you are using.
2. Cook the pasta as needed
Cooking pasta for the right time is one of the key points in preparing a delicious dish. Pasta should be cooked to al dente; It means that it is a little hard and has a little resistance when biting. This mode prevents the pasta from becoming pasty and gives the food a good texture.
3. Adding salt to pasta cooking water
One of the important points in cooking pasta is to add the right amount of salt to the boiling water. Salt not only improves the taste of pasta, but also helps maintain its structure and texture. For every liter of water, about one teaspoon of salt is suitable.
4. Not washing the pasta after cooking
After cooking pasta, do not under any circumstances wash it with cold water, unless you plan to use it in a pasta salad. Washing the pasta destroys its natural starch, which helps the sauce stick better to the pasta.
5. The right combination of sauce and pasta
To get the best results when using **types of pasta** and noodles, always combine the sauce with the pasta in the pan and let them heat together for a few minutes. This will make the sauce adhere well to the pasta and the flavors will blend better.
6. Using pasta cooking water in sauce
Pasta cooking water, which contains starch, can be used as a natural thickener for sauces. Adding one or two spoons of this water to the sauce will make the sauce adhere better to the pasta and give it a more uniform texture.
7. Serve pasta immediately after cooking
Serve the pasta immediately after cooking and mixing with the sauce. Keeping the pasta after cooking may cause it to lose its al dente texture and become mushy.
Conclusion
Using pasta in cooking can be a pleasant and varied experience, provided you are familiar with its principles and important points. From choosing the right type of pasta for each sauce to observing the cooking time and the correct combination of sauce and pasta, all these things play a role in improving the quality of the final dish. Also, paying attention to minor points such as using pasta cooking water in the sauce and not washing the pasta after cooking, can give a better taste and texture to the food. By following these principles, you can make the best use of **types of pasta and noodles** and prepare delicious and attractive dishes.
