How to choose the most appropriate sauce for a particular form of pasta

There is some logic in these rules, but we use them wisely: Good pasta is anything that makes us happy and content.

Long and thin macaroni

This is spaghetti of all thicknesses, partly bucatina. What is the most noticeable feature? They intertwine in a mess while cooking, making Gordian knots look like clumsy little hobbyists. Therefore, it makes sense that all sauces with smaller pieces fit well – not like the cuts of meat in goulash, for example. Even if it is a tomato sauce with basil, which we prepare from the purchased trade, we make an effort and cut at least one tomato next to it, and those into pieces that will not melt. This will, in fact, become a completely different dish … This form is also very suitable for sauces with vegetable slices, and for seafood, for example.

Gnocchi and pancakes

These are suitable for fairly thick and heavy sauces – which is why we like to pair them with gravy, goulash and the like. One gnocchi is a hearty bite in itself and the strong, dense taste won’t put it in a trap. Since they don’t stick much together, we can also customize a bold cheese sauce for them. This will not tie them to a single block that you have to cut with a knife.

the pasta

We also have to admit that they hold tough chips well. As for the bolognese sauce, for example, they say it should be served with wide noodles, the most famous of which are tagliatelle, but also pappardelle or fettuccine. This is where we avoid sauces where cheese plays a big role, because the shape is perfect, so the pasta sticks together inseparably, not to mention the sauce is a bit “falling.”

Ribbed and perforated pasta

This is perhaps the most famous – this form is especially suitable for thin sauces, but those based mainly on good olive oil, or tomatoes without pieces. A varied surface means a larger surface and therefore more sauce, i.e. the taste that sticks to an individual piece of pasta. The most famous are the penne Rigata and fusilli, augers – green pesto with basil immediately comes to mind.

shells

Large sauces are best for medium-heavy sauces. Our recipe with cream sauce with some chicken will also be suitable for this pasta – it is like a spoon, it can hold a lot, and at the same time, pasta by nature is a dish that we do not want something greasy and confusing. The smaller it is, the more sauce we can tolerate.

snails

Heavier, meat sauces. Something like the popular pasta fly.

beautiful pasta

However, one can ignore it when it comes to mixes for sauces, and use it as a stew in soups, in fresh, crunchy and colorful pasta salads. However, it is true that they are close to children’s hearts, therefore, it is a pleasure to use them when you are dear.

Cover photo: Larisa Plinova/Getty Images

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Karina Konder R رشcic

A love of soups, banquets, beautifully set tables, and wild food, she tests recipes right before guests arrive and lectures two children about how food is one way respect and dignity can be expressed.

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