When you go shopping, can be of different pastas available to easily overwhelmed the number. There is the all time favorite spaghetti but there are also rotelle, bavette, penne, linguine, fettuccine ... Well, the list goes on.
Let's take a look.
The long, thin pasta shapes like spaghetti, linguine and bavette are best used with light sauces, like thin bolognese and carbonara sauce. Use sauces based on cream, tomato or oil-based and without large chunky pieces.This allows the sauce to the pasta stick, and not with a big bowl of sauce at the end of the end.
The long ribbon shaped pastas such as fettuccine, tagliatelle and pappardelle best cream or butter sauces. These sauces will cling to the pasta and yum.
When cooking meat or vegetables chunky pasta sauces, it is best to use with wells and groves, so that the sauce clings to the noodles. Try Penne Rigate, conchiglie (shells), fusilli (Spirals) and pasta for a hearty meal in the family.
And when it comes to pasta soup using about the same size as the other ingredients. Try DITALI rigati in chunky meat or vegetable soups.
You have to make pasta salad that will keep some of the dressing and vegetables. Our favorites are the ones with the wells as conchiglie (shells), rotelle) Fusilli (spirals) and farfalle (bow. Use the pasta in different colors for a colorful salad.
Of course, the stuffed> Pasta, such as tortellini and ravioli are great with most sauces, just to make sure the sauce complements the filling.
And well, lasagna sheets are required for lasagne or something else, layers. What cannelloni tubes, they are great for stuffing with cheese sauces, my favorite is ricotta and spinach.
Now that we have chosen our pasta, we must ensure we store it properly.
For dried noodles keep it stored in a cool, dry place, and it was always goodfor a few years. Keep the egg varieties not so long, so it is best to check the label. Fresh pasta, which is my favorite, on the other side should be used within a few days.
Until our next cooking tip together.
Enjoy!
Lisa "The Crock Cook"
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