National Pasta Month
October is national pasta month and October 26th is World Pasta Day! Good thing I ate pasta that day, no surprise there.
So…we have a few more days to celebrate. To honor pasta month check out all these great pasta shapes.
My favorite tried and true pasta/ sauce combos are:
Angel hair – with a light pomodoro sauce and tons of fresh basil and grated parmigano cheese
Farfalle – with a light cream sauce with mushrooms and peas
Campanelle- with exotic mushrooms and a creamy, tangy mascapone cheese
Cavatelli – Fresh and chunky spicy tomato sauce
Ditalini – perfect in a pasta n fagoli soup (comfort in a bowl)
Manicotti - filled with four cheese topped with tomato sauce and baked to perfection
Orecchiette – tossed simply with olive oil, broccoli rabe and ground Italian sausage
Penne rigate – my house staple, perfect with almost any sauce, with lines of course. Penne alla vodka, anyone?
Ravioli- filled with cheese or meat classically but also loving the mushroom options now available
Spaghetti – my rustic dish of heavy cream, cannellini beans tossed with herbs, breadcrumbs and parm
Tortellini- perfect in a traditional Italian soup, Tortellini in brodo
Not listed below but undeniable with bolognese sauce are fettuccine or pappadelle
Enjoy them all!
 Acini di Pepe (“Peppercorn”) – Acini di Pepe is perfect to use in soup recipes. These shapes are ideal to include in broths. |
 Alphabet Pasta: This favorite kids’ shape is usually used in soups for a fun meal anytime. |
 Anellini - Tiny rings of pasta. Anellini is a smaller version of Anelli pasta. It is used in various soups and is also a compliment to a number of salads. |
 Angel Hair, Capellini (“Fine Hairs”) – These thin, delicate pasta strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals. |
 Bow Ties, Farfalle (“Butterflies”) – Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes. |
 Buctani - Thick Spaghetti shaped pasta that is hollow in the center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. |
 Campanelle (“Bells”) – Campanelle pasta resembles a small cone with a ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads. |
 Cappelletti – Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat. |
 Casarecce - Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when serving a meat sauce and can be used in a variety of casserole dishes. |
 Cavatappi (“Corkscrew”) – The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads. |
 Cavatelli – Cavatelli resemble tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces. |
 Ditalini (“Little Thimbles”) – This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes. |
 Egg Noodles (Medium) - (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces. |
 Egg Noodles (Wide) – (From “Nudel,” German meaning paste with egg) – Go beyond the traditional Stroganoff and use, Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces. |
 Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese. |
 Farfalline – Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes. |
 Fideo – Short thin strands of pasta that are slightly curved. Fideo pasta is commonly used in various soup recipes. |
 Fusilli (“Twisted Spaghetti”) – This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles. |
 Gemili (“Twins”) – Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces. |
 Gigli (“Lilies”) – Gigli is a fluted edge piece of pasta that has been rolled into a cone shaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles. |
 Jumbo Shells – Best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat. |
 Lasagna (From “lasanum,” Latin for pot) – Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal. |
 Linguine (“Little Tongues”) – A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes. |
 Macaroni (“Dumpling”) – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. |
 Manicotti (“Small Muffs”) – Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. |
 Medium Shells, Conchiglie – (“Shells”) Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition. |
 Orecchiette (“Little Ears”) – These “little ears” are commonly served with thick, chunky sauces or in pasta salads. |
 Orzo (“Barley”) – This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course. |
 Penne, Mostaccioli (“Quills” and “Small Mustaches”) – This tubular pasta compliments a variety of sauces, is frequently used in salads, baked in casseroles, or made into stir fry dishes. |
 Penne (“Quills” or “Feathers”) – Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. |
 Penne Rigate (“Quills” or “Feathers”) - Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. |
 Pipe Rigate – A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. |
 Pipette Rigate – This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. |
 Radiatori (“Radiators”) – This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups. |
 Ravioli - Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream. |
 Reginette – Reginette is wide, flat ribbon pasta that has rippled edges on both sides. This shape is similar to Lasagna. |
 Riccioli (“Curl”) - Riccioli’s twisted shape holds bits of meat, vegetables and cheese, so it works well with a variety of sauces, or you can use it to create fun salads, baked casseroles, or stir-fry meals. |
 Rigatoni (“Large Grooved”) – Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. |
 Rocchetti (“Spool”) – This short pasta is perfect for preparing casseroles and salads. |
 Rotelle (“Little Wheels”) - The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces. |
 Rotini (“Spirals” or “Twists”) – Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. |
 Small Shells - Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition. |
 Spaghetti – (“A length of Cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. |
 Thin Spaghetti – Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient. |
 Tortellini – Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce. |
 Tortiglioni – Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce. |
 Tripolini – Tripolini is a tiny bow tie shaped pasta used in soups and salads or paired with a simple sauce. |
 Tubini – A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. |
 Vermicelli – (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. |
 Wagon Wheels, Ruote (“Wheels”) – Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy. |
 Ziti (“Bridegrooms”) – A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. Info and photos provided by ilovepasta.org |
November 18th, 2009 at 4:42 pm
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