Pasta

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Some nights, there’s nothing better than boiling some noodles and making pasta for dinner (optional side: vino!). A simple, classic dinner. But there are so many types of pasta. So let’s learn about the most common. Oh, the possibilities with pasta. There are so many types and shapes. You can pair with classic marinara and tomato sauces or get creative with creamy, herby concoctions. You can experiment with matching different sauces with different types of noodles. You can add different veggies and proteins. Bottom line: Pasta is an easy dish that allows for a lot of experimentation. However, while any pasta is a simple and delicious dish, there’s an overwhelming amount of noodles you can cook to make your pasta dish. Before you go crazy adding all the flavors and finishing touches, let’s learn a little about all the types of pasta shapes themselves and how pasta is made. Types of pasta There are so many types of pasta. Luckily, they can be grouped into a handful of categories — short pasta, long pasta, sheet pasta, stuffed pasta, and dumpling pasta. Long pasta can be hand-rolled or made with an extruder, but many types of short pasta (not all) have to be made with an extruder to create their unique shapes. Long Pasta These are your long, thin ribbons and strand pasta shapes. They’re best when cooked with creamy sauces that only have very small-sized chunky ingredients, if any at all. Angel’s hair Angel hair pasta is long and thin, thinner than spaghetti. It’s best with li...

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There are many different varieties of pasta lunga), short ( pasta corta), stuffed ( ripiena), cooked in broth ( pastina), stretched ( strascinati) or in dumpling-like form ( gnocchi/gnocchetti). Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato". Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut ruote in Italy and wagon wheels in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle etc., all conveying the sense of "little"; or with the -oni, -one, meaning "large". Other suffixes like -otti ("largish") and -acci ("rough", "badly made") may also occur. In Italian, all pasta type names are plural. Long- and medium-length pasta [ ] Long pasta may be made by Image Type Description Translation Synonyms Origin or main area of consumption Thin strands, often coiled into nests Little beards Barbina Narrower version of tagliatelle Bibs Baverine, bavettine, lasagneddi (in Sicily) Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg. From bigolaro, the pasta press used to make bigoli Fusarioi Thick spaghetti-like pasta with a hole running through the center Hollow straws buco, meaning "hole", and bucato, meaning "pierced". Boccolotti, perc...

Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland This creamy, savory pasta dish comes together in just one pot, no need to boil the pasta separately. A combination of savory sautéed mushrooms and gently sweet leeks combine with cream, lemon juice, and white wine to create the rich sauce. Feel free to switch up the flavor by adding tarragon instead of dill. Caitlin Bensel "For a crowd-pleaser at any party, I combine sheet pan–roasted cauliflower with pasta along with some crispy capers for salty crunch; anchovies (just a few) for umami depth; sautéed garlic and red pepper flakes for oomph, and lemon zest for brightness," Colu Henry writes. "This recipe calls for the standard white cauliflower, but if you happen to see the purple or orange 'cheddar' variety, by all means grab them for presentation's sake." Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson In this classic recipe, chef Johanne Killeen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch. Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen A judicious amount of heavy cream enriches this simple tomato sauce, producing a lush texture that clings to the pasta without blanketing richness. This recipe is inspired b...