WHICH SAUCE TO USE
• Vegetable Sauces If you have a chunky vegetable
sauce, look for pasta cuts with lots of nooks and crannies or deep crevices
to catch and hold the vegetables.
Suggestions: rigatoni,
orecchiette,
rotelle,
shells.
• Cheese Sauces Cheese sauces adhere best to small pastas cuts with lots
of surface area.
Suggestions: fusilli,
farfalle, macaroni,
mostaccioli,
shells.
• Butter Sauces Noodles just beg for butter. A little bit of sauce goes
a long way to coat them evenly.
Suggestions: egg noodles, linguini,
fettuccini.
• Oil-Based Sauces Pesto, and other oil-based sauces, are just right for
keeping long, thin cuts from clumping together. They also coat noodles more
evenly than they would smaller pasta with lots of crevices.
Suggestions:
fusilli bucati, spaghetti,
fettuccini.
• Meat sauce Two completely different pasta cuts are commonly used with
meat ragu. In Northern Italy, wide, fresh egg noodles are traditionally paired
with meat sauce, while in Southern Italy small cuts of dried pasta are used.
Neither will steer you wrong.
Suggestions: macaroni,
fusilli
bucati, egg noodles, foratini,
rigatoni.
• Soups Nearly any small cut will pair deliciously with soup. The size
you choose all depends on how many pieces of pasta you prefer in each spoonful.
Suggestions:
tubettini, acini
di pepe, orzo.
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