4-H pairing pasta guide helps kitchen chefs

COMMENTS FROM MICAH

Which pasta should you pair which sauce Here’s our juide from Hscoffier.

Long and round ( spaghetti, linguini, vermicelli, and angel hair – Olive-oil-based sauces work best with these long noodles. They coat the thin surface and cling to it without having too much noodle to drown out the sauce.

Oon an Úat +fettxcine, tagliatelle, pappardelle, linguine – Creamy sauces like ragu and bolognaise. They require bigger surfaces in order to stick to the noodles. For rich hearty sauces, look for ones that are zide and Úat/ line pappardelle. Alfredo sauce is great on fettucine because it doesn’t require as much noodle for stick. Meaty and heavy sauces should be paired zith zider Úat noodles like tagliatelle to hold up the thicker sauce.

Short pasta: ( z iti, campanelle, penne, rigatoni – Short pastas are versatile. They have plenty of surface to hold creamy sauces, but they also work well with chunky ones because meat and veggies get stuck inside them or on them. Pastas with the word rigate in them have ridges. This makes them excellent candidates for light sauces like pesto or creamy alfredo.

Large, wide noodles: ( lasagna, manicotti, giant shells – Lasagna noodles are perfect for baked pasta dishes. They layer well with sauce, meat and cheese and give the dish structure. Shells and manicotti can be stuffed meat or vegetables and baked to perfection.

Spiral noodles ( rotini, fusilli, cavitappi) – The texture of these types of pasta allows them to gather a lot of sauce and not let it slip off. They can be easier to eat (no slurping) and are a favorite with kids. Bigger ingredients pair well with these noodles, like cheese chunks, chickpeas and diced tomatoes.

Short shapes: ( bow-tie, wagon wheels, cavatelli – Noodle shapes that are short and thick have a more dense bite. They work well in pasta salads and with larger ingredients. They have ridges, curls and rufÚes that mane them sturdier and work well with hearty, meaty sauces.

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