Pasta and Sauces Pairing

SHAPES	PASTA NAMES	SAUCE PAIRING SUGGESTIONS
Flat Long Shapes	Fettuccine Linguine Parpadelle	o        Alfredo sauce o        Seafood sauce o        Tomato sauces o        Oil-based sauces
Round Long Shapes	Bucatini Rigati Angel Hair Thin Spaghetti Spaghetti	o        Carbonara sauce o        Tomatoes, oil, and basil o        Broths, consommés, and soups o        Light dairy sauces like parsley Crème
Oven Shapes	Lasagne Manicotti Jumbo Shells	o        Pasta al forno o        Béchamel o        Meat ragu & grated Parmigiano Meat-based sauces like      traditional Bolognese
Soup Shapes	Pastina Orzo Ditalina	o        Pastina in Brodo (soups) o        Minestrone
Tube Shapes	Mostaccioli Penne, Mini Penne & Regatte Rigatoni, Mezzi Rigatoni Tubini, Ziti	o        Arrabiata sauce o        Traditional red-based meat ragu o        Quattro Formaggi – four cheese
Versatile Shapes	Farfalle Elbows Medium Shells Rotini, Tri-Color Rotini	o        Ricotta in a Nutty Cream Sauce o        American-inspired pasta salads o        American favorite macaroni & cheese

Cooking pasta Tips:

o        1 lb of pasta uses about 6 quarts of water. Cook in salted water and al dente.

o        The best pasta is made of 100% semolina.

o        Do not rinse pasta before use unless the recipes requires it such as pasta salad or lasagna so it does not stick.

o        When baking, making a pasta casserole, undercook the pasta a few minutes because if will continue to cook while it is baking.  Also add a little more sauce to the pasta than normally because the pasta will absorb more sauce while baking.