From short rigatoni to ribbony pappardelle, pasta comes in all shapes and sizes.
Here are some tips from a chef for what to use when.
But how do you know which pasta will work best in the dish youre making?
Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christine Keely
We talked to a pasta expert to find out.
Don’t overthink it.
But there are definitely some shapes that work better than others if you do have the ability to choose.
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When it comes to saucy ragus or a Bolognese, pappardelle and tagliatelle are traditionally served.
There’s something so glamorous about a meat sauce you’ve spent hours cooking.
These are typically the best pastas for a pasta salad, too, Feinstein explains.
Thats also true of elbows and shells inmacaroni and cheese.
Small filled pastas, like tortellini, are also common inbroths and soups.
A brown butter and sage sauce, for example, will allow the fillings to shine.
Dishes like lasagna andbaked zitiare even able to be frozen and reheated, thanks to their chewy pasta bases.
Potatognocchi, rather than more delicate ricotta varieties, can also be used in baked dishes, too.
Short pastas work better with chunky sauces and ingredients.
Small pastas in the pastina category are lovely in soups.
As Feinstein said, Dont overthink it.
