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Pasta is quite incredible. Over 600 different types of pasta may be made from a simple dough that only needs three ingredients: wheat, water, and salt. Long noodles, short tubes, flat sheets, tiny grains, and on and on are all available. Additionally, there are several purposes for each of these pasta forms. One variety's ridges are useful for capturing tomato sauce, another variety's heft will hold up to a creamy three-cheese sauce, and still another variety might be the star of the show with a plain butter and herb sauce.
There are countless alternatives available in the world of pasta, from traditional shapes to exciting new ones with twists and ruffles. However, the size, shape, and texture of the pasta all affect which kind you should use based on your pasta dish.
No matter what kind of pasta you decide to use, make sure to cook it until it is al dente, or firm, chewy, and soft.
Tortellini
Pasta that has been stuffed frequently has cheese or meat inside. It may be used for everything from soups and sauces to pasta salads because it is robust and adaptable enough.
Ravioli
Ravioli comes in both square and circular shapes, and it can be filled with cheese, meat, or even vegetables. Pesto ravioli is delicious in the spring, while pumpkin ravioli is warm and comforting in the fall.
Fettuccine
Most people probably know this flat, thick pasta best as the star of fettuccine Alfredo, a beloved dish with a creamy sauce made of butter, milk, garlic, and Parmesan cheese. Because of their durability, fettuccine noodles can easily withstand other creamy, substantial sauces.
Pappardelle
These even wider, supple, flat ribbons resemble fettuccine. Since they frequently come packaged as nests that unfold when they contact boiling water, they make very entertaining cooking. They withstand sauces that are thicker, like Bolognese.
Macaroni
This elbow-shaped pasta is perfect for mac and cheese and macaroni salad. However, it's also a wonderful option for a homemade hamburger helper!
Penne
The Latin term for quill or pen is the source of the name of this traditional pasta dish. It is ideal for thick sauces or baked pasta dishes because to its tube form and ridges.
Cavatappi
This tiny, spiral pasta is referred to as a "corkscrew" in Italian. Although it makes a delightful substitute in macaroni and cheese, its twisting shape and ridges make it excellent for a thick meat sauce.
Rigatoni
It's a good idea to keep several of these ridged pasta cylinders in your pantry: Since they are so adaptable, you should consider them your go-to choice whenever you are unsure of what form to utilise. They make a fantastic substitution for penne.
Farfalle
The Italian title for this pasta is farfalle, which translates to "butterfly," but it's more commonly called "bowtie pasta"—and it makes sense! It works well for pasta salads because of its size and shape, which hold up nicely when combined with other ingredients.
Fusilli
Fusilli or rotini, which have a short, corkscrew shape, are frequently used in many pasta dishes. It works well at preserving the flavour of your favourite pesto pasta salad.
