03 Mar What kind of pasta for which sauces?
Posted at 13:53h
in Cooking tips
The long and thin pasta (spaghetti, vermicelli...)
They are suitable for liquid sauces that slide on pasta: tomato, olive oil, pesto and seafood sauces.
Hollow and spiral pasta (Spring, cavatoni, penne...)
They are well suited to simmered tomato sauces that are thicker, with solid elements.
Special pasta (tagliatelle, spinach tagliatelle)
They combine well with sauces made from tomatoes, mushrooms, cheese, cream and ham or Bolognese sauce.
Short and hollow pasta (shell, snail)
They are ideal for sauces with pieces of vegetables or seafood.
Short and thin pasta (felle, angel hair, millet)
Ideal for your soups.