Spaghetti bolognese fans beware…
Did you know that each pasta shape is designed for a specific sauce?
Whilst the ingredients may be exactly the same, combining your sauce with the right pasta shape actually makes a huge difference to the overall flavour and experience of your dish.
But how do you know which one goes with what?
Luckily, we’ve put together a quick guide on how to pair your sauce with the perfect pasta shape, so you get the best flavour out of every dish.
Nonna would be proud!
Pasta type: Long, wide ribbon pastas; pappardelle, tagliatelle, fettucine
Best paired with: Meaty sauces & ragus
Reason why: The wide shape of these pasta shapes carries the meaty pieces in the sauce, avoiding them sinking to the bottom of the bowl.
Pasta type: Thin, silky pasta; spaghetti, linguine, tagliolini
Best paired with: Pesto, olive-oil based & light creamy sauces such as carbonara
Reason why: The thin, silky shape and texture perfectly combines with light sauces so that each strand is delicately and evenly coated.
Pasta shape: Filled pasta; tortelloni, ravioli, girasoli…
Best paired with: Olive oil & butters
Reason why: Heavy, rich sauces will overpower the flavour of the pasta filling. Opting for herby butter or quality extra-virgin olive oil gives the filling of the filled pasta the attention it deserves!
Top tip: Try adding a crunch garnish such as grissini crumbs or pine nuts to your filled pasta to give added depth and texture to your dish
Pasta shape: Tubes; rigatoni, maccheroni, penne
Best paired with: Chunky vegetable sauces and baked pasta dishes
Reason why: The holes in this pasta shape capture the sauce, avoiding a dry, bland flavour
Pasta type: Twirls; casarecce, fusilli, trofie
Best paired with: Pesto and smooth sauces
Reason why: The grooves in the pasta are designed to capture the sauce for a richer flavour
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