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Pasta shapes with holes or ridges like mostaccioli or radiatore are perfect for chunkier sauces, but remember no matter what shape you chose, portion control is key.
Acini di Pepe
(“Peppercorn”) Acini di Pepe is perfect to use in soup recipes. Include them with plenty of vegetables in broths and you’ll have a wonderful outcome.
Alphabet Pasta
This favorite kids’ shape makes any meal fun. Have a child
that’s too picky to eat their veggies? Pair alphabet pasta with some
vegetables or soup to win them over.
Anelli
Small rings of pasta. It can be used in various soups and
is also a complement to the fresh vegetables in a number of salads. Its
smaller version, Anellini, can also be used in its place.
BucatiniThis straw-like pasta is shaped like thick Spaghetti but is hollow in the center. Bucatini is the perfect choice for nearly any sauce, or it can be baked in casseroles or stirfried in dishes. Try it with different lean proteins and sauces for a change of pace.
Campanelle
(“Bells”) Campanelle pasta resembles a small cone with a
ruffled edge. Campanelle pasta can be paired with lean proteins,
vegetables or sauces of any base. These shapes can also be a treat in a
cold pasta salad.
Cappelletti
Cappelletti pasta is folded and then twisted to form the
shape of a small hat. On occasion, this pasta is sometimes referred to
as an alpine hat.
Casarecce
Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when served with chunky sauce and can be used in a variety of casserole dishes.
Conchiglie (Shells in Small, Medium, and Large)
Shells make a great addition to soups or as the base of a wonderful salad. For a fun twist on a time-honored tradition, try remaking your favorite Macaroni and Cheese using Shells. Large Shells are best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat.
Recipe Suggestion
Elbow Macaroni
A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese, but why not change it up and add in some seasonings, proteins, or veggies for a delightful dish.
Farfalle (Bow Ties)
Gigli
(“Lilies”) Gigli is a fluted edge piece of pasta that has been rolled into a coneshaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles.
Macaroni
(“Dumpling”) A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.
Orzo (“Barley”) This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.
Penne
TripoliniCasarecce
Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when served with chunky sauce and can be used in a variety of casserole dishes.
Cavatappi
(“Corkscrew”) The tight spiral locks-in the flavor,
allowing the shape to pair with both simple and sophisticated sauces.
Pair Cavatappi with sauces of any base or partner it with vegetables or
lean protein and this pasta is sure to impress. Also, these shapes are
great when used in pasta salads.
Cavatelli
Cavatelli resembles tiny hot dog buns. These shapes are
commonly served with thick, chunky sauces or in pasta salads. Cavatelli
pairs nicely with meat, cream, seafood or vegetable sauces.Conchiglie (Shells in Small, Medium, and Large)
Shells make a great addition to soups or as the base of a wonderful salad. For a fun twist on a time-honored tradition, try remaking your favorite Macaroni and Cheese using Shells. Large Shells are best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat.
Recipe Suggestion
Ditalini
(“Little Thimbles”) This versatile shape can be used as the
base of any dish. Bake it, stir it into soups, or create great salads
and stir-fry dishes.
Egg Noodles (Medium and Wide)
(From “Nudel,” German meaning paste with egg) – This size
of Egg Noodle can be baked, tossed in soups or salads, or topped with
cream, tomato, cheese or meat sauces. Go beyond the traditional
Stroganoff and use Wide Egg Noodles to create soups, salads and
casseroles. Or, top with a variety of sauces.Elbow Macaroni
A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese, but why not change it up and add in some seasonings, proteins, or veggies for a delightful dish.
Farfalle (Bow Ties)
(“Butterflies”) Bow Ties brighten any meal with their
interesting shape. Thick enough for a variety of sauces, or a perfect
addition to a number of salad or soup recipes.
Farfalline
Farfalline is a small version of the bow tie or butterfly
shaped pasta. This versatile shape can be used as the base of any dish.
Bake it, stir it into soups, or create great salads and stir-fry dishes.
Fideo
Short thin strands of pasta that are slightly curved. Fideo
pasta is commonly partners with veggies and lean proteins to be used in
various soup recipes.Fideo
Fusilli
(“Twisted Spaghetti”) This long, spiraled shape can be
topped with any sauce, broken in half and added to soups, or turned into
a beautiful salad. Fusilli also bakes well in casseroles.
Gemelli
(“Twins”) Add a touch of style to any dish with this
distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and
vegetable sauces.Gigli
(“Lilies”) Gigli is a fluted edge piece of pasta that has been rolled into a coneshaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles.
Lasagna
(From “lasanum,” Latin for pot) Create original Lasagna
casseroles by using chopped vegetables, cheeses and any kind of sauce.
You can also assemble your casserole and freeze it for a later meal.
Linguine
(“Little Tongues”) A great shape to complement a variety of sauces. Also a good choice for salads and stir-fry dishes.Linguine
Macaroni
(“Dumpling”) A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.
Manicotti
(“Small Muffs”) Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake.
Orecchiette
(“Little Ears”) These “little ears” are commonly served with thick, chunky sauces or in pasta salads.Orzo (“Barley”) This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.
Penne
(“Quills” or “Feathers”) Penne complement virtually every
sauce and are exceptional when paired with a chunky sauce. Penne pairs
nicely with chunky meat, chunky vegetable, cream, or oil based sauces.
Also, these shapes are great for baking dishes.
Penne Mostaccioli
Penne Mostaccioli
(“Quills” and “Small Mustaches”) This tubular pasta
complements a variety of sauces, is frequently used in salads, baked in
casseroles, or made into stirfry dishes.
Penne Rigate
(“Quills” or “Feathers”) Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
(“A length of cord”) America’s favorite shape, Spaghetti is
the perfect choice for nearly any sauce, or it can be used to make
casseroles or stir-fry dishes. Go beyond tomato sauce and see what your
favorite becomes.
Penne Rigate
(“Quills” or “Feathers”) Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Pipe Rigate
A hollow curved pasta that resembles a snail shell. This
shape has a wide opening at one end and the other end is flattened. Pipe
Rigate pairs nicely with chunky meat, chunky vegetable, cream, or
oilbased sauces.
Pipette Rigate
This shape is a smaller version of Pipe Rigate. Pipette
Rigate pairs nicely with chunky meat, chunky vegetable, cream, or
oil-based sauces. Also, these shapes are great for baking dishes.
Radiatori
(“Radiators”) This ruffled, ridged shape adds elegance to
any sauce. It also works well baked in casseroles, or used in salads and
soups.Radiatori
Ravioli
Ravioli are square round pillows of pasta that have a
filling consisting of ingredients such as cheese, meats, vegetables and
seasonings. Ravioli can be served with a red sauce or it can be served
with butter, oil or cream.
Reginette
Reginette is wide, flat ribbon pasta that has rippled edges on both sides. This shape is similar to Lasagna.
Riccioli
(“Curl”) Riccioli’s twisted shape holds bits of meat, vegetables and cheese, so it works well with a variety of sauces, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
(“Little Wheels”) The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are a crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.
Rotini (“Spirals” or “Twists”) Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
SpaghettiRiccioli
(“Curl”) Riccioli’s twisted shape holds bits of meat, vegetables and cheese, so it works well with a variety of sauces, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
Rigatoni
(“Large Grooved”) Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.
Rocchetti
(“Spool”) This short pasta is perfect for preparing casseroles and salads RotelleRocchetti
(“Little Wheels”) The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are a crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.
Rotini (“Spirals” or “Twists”) Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
Ruote (Wagon Wheels)
(“Wheels”) Wagon Wheels make interesting salads, casseroles
and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.
Thin Spaghetti
Thin Spaghetti is very similar to Vermicelli. Each one is
slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with
any sauce, or as a salad or stir-fry ingredient.
Tortellini
Tortellini is a ring-shaped pasta typically stuffed with
meat, cheese or vegetables. Tortellini is commonly served in a broth or
cream sauce Tortellini
Tripolini is a tiny bow tie-shaped pasta used in soups and salads or paired with a simple sauce.
Tubini
A medium-sized, tubular pasta shape, Tubini is perfect for
chunky sauces and meat dishes. It also makes wonderful salads, baked
dishes and stir-fry meals.Vermicelli
(“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient.
Ziti
(“Bridegrooms”) A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
Pasta Shapes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Shapes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Shapes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Shapes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Shapes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Shapes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Shapes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Shapes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Shapes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Shapes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Shapes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
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