One of the most basic dishes that people can make, and often one of the first dishes people learn to make (at least at home) is pasta, usually spaghetti and meatballs. I know that was a signature dish for my mother growing up. Almost once a week at a minimum, she was making spaghetti. And I think having it some much made me not like it (I mean, I'll eat it, but I rather not if I had a choice).
But spaghetti is basically the most foundational pasta dish you can make. You can remake and remix your pasta dish however you choose if you understand the two key ingredients involved.
Noodles
There are various shapes and forms of noddles. And not all of them are made equal. Depending on the dish you are making, you will want to select the right type of noodle shape. Below are the following noodles and the best way to serve them:
Pappardelle - a wide egg noodle that is often best served with hearty meat sauces.
Farfalle (or Bow Tie) - (my personal favorite) best served in a cold pasta salad, but also works great in a warm bowl of meat and veggies.
Shells - larger shells are great to stuff and bake, medium shells work well in casseroles and with meat sauces, and small shells are great additions to soups and stews.
Campanelle - interestingly shaped as bellflowers that are good at capturing thick, creamy or meaty sauces and cheesy dishes.
Bucatini - basically a hollowed-out spaghetti that works perfectly in casseroles and stir-fry dishes.
Angel hair - the thinnest type of pasta and the quickest to cook that work best with lighter sauces and oils so as not to get lost.
Acini di Pepe - Also called pastina, useful in a cold pasta salad and additions to hot soup.
Gnocchi - dumpling-like pasta made from flour, egg and potato, this type of pasta is best in rich sauces or for baked pasta dishes.
Orecchiette - ear-shaped / pasta-bowl-shaped noodles that are the best at collecting sauce, so don't be afraid to add to heavier, saucier dishes.
Orzo - rice-shaped pasta that makes a great, grain-like addition to soups and salads, but also pairs well with vegetables.
Penne - tube-shaped pasta that holds well with most sauces and toppings.
Ravioli - square pillows often stuffed with meat, sauce, vegetables, seafood, or whatever your heart desires, often topped with rich, hearty sauces.
Sauces
Just as there are many different types of pasta noodles, there are also a variety of sauces to choose from:
Acciughe-- sauce of anchovies flavored with garlic, oil, and parsley.
Aglio e olio-- garlic, olive oil, and parsley.
Alfredo-- butter, cream, and freshly grated cheese served with fettuccine.
Amatricana-- sauce of fresh tomatoes, chopped bacon, onion, and garlic, served with grated Pecorino Romano cheese.
Bolognese-- rich meat sauce flavored with chicken livers, wine, vegetables, and nutmeg. Served with butter and grated cheese; sometimes cream is added to the sauce. Also called "ragu."
Burro-- butter and grated Parmesan cheese.
Cacciatore-- meat and vegetable sauce flavored with juniper.
Frutti di mare-- seafood sauce.
Funghi e piselli-- sauce of mushrooms, bacon and fresh green peas.
Marinara-- sauce of fresh tomatoes, olive oil, garlic, and basil.
Noci-- pounded walnuts and pine nuts with oil, garlic, and chopped parsley.
Pesto-- oil, grated cheese, pine nuts, basil and garlic pounded into a paste.
Pomidoro-- tomato sauce.
Romana-- meat and chicken sauce with chopped mushrooms.
Tartufata-- truffle sauce flavored with Marsala or white wine and garlic.
Umbria-- sauce of pounded anchovies, oil and garlic flavored with tomatoes and truffles.
Vongole-- clam sauce with onions, tomatoes, olive oil, and garlic.
I hope this wasn't overwhelming; you probably didn't know that you could go so deep with pasta huh? And this doesn't even include additions like cheese, vegetables, proteins, etc. Or even expounding on the growing craze of using vegetables for the pasta noodles instead.
But the nice thing is, you don't have to try and create a dish with everything on this list. If you already know what you like or what works for the dishes you make, stick with it. I simply want to expand your mind (and mine too) to what else is out there for you to try and taste. So you can be as basic and simple, or as intricate and complex, as you want to when it comes to making your pasta dishes.
We about the love of pasta and there is plenty of options to choose from.
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