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Picky about pasta? Which shape is best?

Post by Rod Wood - As a long time pasta fan, I know it can be confusing when buying the right shape pasta at the supermarket. It's not easy doing the shopping when you're the only non-Italian in your household. But I've finally found an excellent guide in this month's issue of Consumer Reports ShopSmart. It tells you how to pick the best shape pasta for whatever sauce you're making
 
The sauce:Marinara
Best pasta:Capellini
 
The sauce: Classic garden vegetable
Best pasta partner:Fusilli
 
The sauce: Puttanesca
Best pasta partner: Spaghetti
 
The sauce: Bolognese
Best pasta partner: Rigatoni
 
The sauce: Pesto
Best pasta partner: Linguine
 
The sauce: Alfredo
Best past partner: Fettuccine
 
My favorite sauce is my wife's and she says it's a secret recipe.
Perhaps you have some advice you'd like to add? Feel free to pass it along to me.
Published Friday, May 09, 2008 6:00 PM by PHRankin
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Tom said:

Capellini for sure , but elbows are great for fast stuff.

May 10, 2008 10:41 AM
 

facefurny said:

Picking a pasta shape is diredctly related to the sauce you intend to put on it.  Sauces like alfredo and pesto, being somewhat thicker, will cling nicely to wider noodles like linguini and fetttucini.  Thinner sauces will flow through the openings of rigatoni and penne varieties and be absorbed by the pasta.  Sauces with larger pieces of ingredients such as primavera work well with pasta shapes that provide niches for ingredients to settle into, like fusili, shells, rotini, etc.

Spaghetti sort of works with most sauces, but it's a general approach.
May 12, 2008 11:38 AM
 

litfanta said:

Bopada Boopey
May 12, 2008 9:13 PM
 

litfanta said:

Pasta pizelli is my all time favorite, with a light white sauce of any kind, and extra peas!
May 12, 2008 11:04 PM

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