Pasta is a well-loved cooking staple -- inexpensive to make and yet versatile enough to create into so many dishes. Many countries have their own versions of this flour, egg and water combination. The Germans have their spaetlze, while the Polish have pocket-like pierogis. Pasta, however, is linked to Italian cuisine, since it has been a staple in traditional Italian cooking for the longest time.
With the evolution of modern cooking today, many restaurants have used pasta as the base for a myriad of dishes-- some of which containing Asian ingredients as a twist for an East Meets West type of cuisine, or even just a remake of the classics.
Pasta is definitely more than just spaghetti noodles tossed in tomato sauce. Pasta noodles have variances in cut, shape and thickness. The type of noodle you have play a huge factor on the kind of sauce, oil and ingredients you pair it with to create a harmonious dish. Here we take a look at 15 Different Types of Pastas, along with some simple pasta recipes to get you started.
Long and very Fine Strands. The thinnest pasta. Works with: Delicate Sauces like a Light Tomato sauce, or just cook in Butter and Oil.
Long, thin strips of Pasta. Slightly thicker than a Spaghetti in width. Works with: “Wet Sauces”. Often used with Seafood or Clam-based sauces but can also be used with Cream and Tomato sauces.
Wide egg noodle that originated in Tuscany. Works with: Hearty Meat Sauces like Bolognese.
Flat and ribbon-like Pasta. In between a Linguine and Pappardelle in terms of width. Works with: Thick Sauces. Fettucine Alfredo is a typical dish.
Small, Curved and Bent tubes of Pasta. Works with: Tomato and Cream Sauces. Well-known combination is with Cheese (Mac n’ Cheese). Smaller sizes can even be used in Cold Salads.
Large, tube-shaped Pasta. A very big Ziti. Works with: Stuffed with Cheese and a Thick Sauce, then Baked.
Tube-shaped pasta of about 2 inches long. Cut diagonally on both ends. Works with: Any kind of Sauce. It’s a very versatile noodle!
Medium-sized tubes of Pasta. Looks like a Penne but with a smooth surface. Does not have diagonally cut ends. Works with: Sticky Sauces that adhere to the pasta’s ridges. Oftentimes baked like a casserole (Baked Ziti).
Also known as “bow tie pasta”. Works with: Cream sauce or as a Cold Pasta Salad.
Tiny Dumplings made with Potato, Egg and Flour. Works with: Rich Sauces, and can even be Baked.
Conch-like with a variety of sizes. Works with:
Small: Soups and Stews Medium: Meat Sauces or as a Casserole dish Large: Stuffed with cheese then Baked
Tightly wound Spirals of Pasta. “Curly” in appearance. Works with: Sticky Tomato and Cream-based sauces that adhere to the pasta’s nooks and crannies. Can also be used in making cold Pasta Salads.
Small, rice-shaped pasta. Works with: Soups and Salads.
Large Sheet with Ridged Edges. Works with: Layers of Sauce, Meat and Cheese. Baked like a Casserole but can also be Rolled up.
Sheets of Pasta pressed together to form small pockets. Works with: Stuffed with Meats, Vegetables and/or Cheeses.
Get Started with These Pasta Recipes!
These Easy Dinner Recipes will be a sure hit in your restaurant, especially for diners who look for comfort food or the taste of home.
Spicy Korean Penne with Tteokbokki and Melted Cheese
Take a twist to the spicy Korean classic by adding in some Penne pasta with their Korean Rice cakes. Cook them all in Gochujang, Spicy Korean Chili Paste and some sugar for an Asian-style pasta sauce. Top with Cheese and toast until melted.
Instead of the usual Mac n’ Cheese, try turning your Macaroni into a cold salad! Use mayonnaise as your sauce, then add in a mix of diced vegetables-- from carrots to celery -- and don’t forget some raisins and pineapple chunks for added sweetness.
Minced Beef, Goat’s Cheese and Bell Pepper Lasagna Roll Ups
Add a twist to the well-loved baked lasagna recipe by spreading a mixture of ground beef and bell pepper tomato sauce. Top with some Goat’s cheese, roll it up and bake it in the oven for easy individual servings.