![]() ![]() Keep reading to check them out, and don’t be afraid to get creative. We’ve compiled a list of the most popular types of pasta, their ingredients, and their traditional uses. With the incredible number of pasta shapes and dishes to choose from, it might be overwhelming when making a selection. Truth be told, there are few things better than a successful pasta dish. You can try different pasta and sauce combinations or stick to the classics - whatever your taste buds desire. They are flexible foods that allow at-home chefs to be creative and unique with the sauce, vegetables, and even added protein. No matter how many types of pasta there are, most people consider some style of pasta a pantry staple. ![]() Some say there are 350 types of pasta shapes, while others will argue that there are more than 600. Campanelle (which means “little bell”) is sometimes called gigli or trumpets the shape has a hollow center and ruffled, swirled edges, making it a great choice for thicker, more viscous sauces.There are a few different theories detailing how many types of pasta are out there. We’re gonna start it off with a simple one-a step up from penne but still easier to find than some others on this list. These 11 options are a great place to start. Take it from a girl who never switched it up and somehow convinced herself pasta was boring: For a lasting relationship, diversify your collection. Spread about 1/2 cup of the broccoli mixture along each noodle. In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg. Add noodles and cook for 8 to 10 minutes or until al dente drain and rinse. You might need to visit a specialty store or shop online to find pasta shapes of this variety, but in my opinion, it’s worth it. Bring a large pot of lightly salted water to a boil. But if you can stand to branch out to something a little more interesting (with ruffles! folds! a unique shape!), you’ll be rewarded with a bowl that’s more engaging to eat and that plays with your favorite tried-and-true sauces in new and different ways. The classics are classic for good reason-namely, they’re versatile, widely available, and hardworking. Instead, I’m presenting a simple truth that’s proven itself again and again, with every new batch of carbs I boil: Fun pasta shapes are better than basic ones. I am not here to offer you a power ranking of pasta shapes from best to worst that is a personal system that only you can develop for yourself. With time (and lots of Parmesan), a hierarchy emerged. I ate bowls of big shapes, and small kitschy shapes, and rustic ones, and noodles, and stab-able shorties. For the next few months, I bought a new-to-me shape on every single grocery trip and then flipped endlessly through the Epi archives for sauce inspiration. So I made it my mission to expand my pasta horizons. There was variety to be had, if only I were willing to buy a different box. I had clearly dug myself so deep into a basic pasta trench that I couldn’t see out of it toward the myriad other shapes that would bring interest, excitement, and possibly even a strongly held opinion to my life. Thanx for the tips on spiral veggie noodles Grocery store. I realized that I’d chosen a specific vibe at some point in the semi-recent past and not deviated, eating only tiny ears and big ol’ tubes for what felt like years. However, I also like to toss them with regular noodles to lighten up my favorite pasta dishes. Boxes of orecchiette and rigatoni, orecchiette and rigatoni, over and over, filled a whole corner shelf. The range? Suffice to say, she did not have it. One look in my pantry was enough to explain exactly how I came to that conclusion. ![]()
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