THE SHAPE OF THINGS TO COME
Before you begin your journey through the delicious recipes in this book, you’ll need to first understand that pasta itself comes in many shapes and sizes. Not just to add variety to your plate but, in fact, to serve an important purpose. The type of pasta you choose for each dish will depend greatly on the sauce you’re cooking. Thick pasta shapes, like fettuccine, are perfect for heavy sauces. More delicate pastas such as angel hair or thin spaghetti, should be served with light, thin sauces. Finally, pasta shapes with holes or ridges are made to hold thick, chunky sauces.
A twisted shape that is very versatile and can be topped with any sauce, added to soups or turned into a beautiful salad.
A small, rice shaped pasta that is delicious in soups and perfect as a substitute to rice in salads or as a side dish.
An attractive alternative to plain fusilli, coloured with spinach and tomato powder, that will brighten up any plate. Use in a salad or with a light sauce to show off the colours.
A great shape with thicker sauces or as the base of a wonderful salad.
A tubular pasta that goes well with a wide variety of sauces. Suggested with thicker sauces, such as tomato, meat or vegetable, or for use in salads.
A classic pasta shape that is perfect for use in pasta salads and with thick and chunky sauces, which get caught up in the holes.
This truly Italian shape is the perfect choice for nearly any sauce. Go beyond tomato sauce and see what your favourite becomes.
A ridged shape that complements thicker sauces and works well in baked and casserole dishes.
A small nest of thin, delicate pasta strands that is often used in sweet dishes, most commonly used in a traditional Jewish pudding.
plain or spinach
Create new lasagnes by using chopped up vegetables, cheese and any kind of sauce. You can also assemble your lasagne and freeze it for later.
A pasta shape that looks like short springs, works well with chunky sauces or in pasta salad.
A wavy, ribbon-like pasta that is perfect with creamy sauces. Traditionally used in stroganoff, it is also delicious with a chunky, well-flavoured sauce.
A mini shell shape that is a familiar ingredient in minestrone soup and is popular in salads.
A highly versatile shape that is often used with cheese or chunky sauces. It can be baked or put into soups, salads and stews.
These bent, hollow tubes of pasta have classically been used in the Waldorf macaroni salad. This medium sized shape is great with meat sauces and delicious in salads and soups.