3/18/2024 0 Comments Pasta shapes and namesBorn in Genoa, initially with the name of trenette, you can also find them on supermarket shelves with the name of bavette.Īctually, there would be small details to differentiate these three varieties: linguine, in fact, have a rectangular section while trenette are square finally, the bavette identifies something in between with spaghetti, but always with a rectangular section. Linguine is a shape of pasta very similar to spaghetti but with a flat section. Also perfect with the classic Sunday ragù, the one that has simmered in a pot for several hours before being creamed with the pasta. In general, they require a fairly long cooking (even 10 minutes till al dente texture) and intense combinations with sauces based on hunting, fish, molluscs and seafood. Simple or rougher, made of durum wheat or with egg, they owe their name to the resemblance to the strips once used for hemming clothes. Best sauce to pair with Fettuccineįettucce and fettuccine differ in thickness: with a flat section, there are different sizes, all identifiable through a number. Of central-northern origin, capellini have long been considered an exclusive and refined pasta shape, since their hand-making required great skill. The reduced thickness measurements also make them perfect for baked pies, but do not be fooled by this apparent fragility: these macaroni resist spectacularly high temperatures, keeping their structure intact. They are cooked with simple toppings, many of which are butter-based (butter and cheese, butter and sage), or in broth. An unwritten Italian law ensures that “ if you don’t risk getting dirty with every bite, then it’s not a good dish of long pasta!” Best sauce to pair with Angel HairĬapellini or Angel Hair represent the format of long pasta with a circular section and the smallest diameter. Also excellent if they are paired with quick sauces based on butter or fresh tomato. These varieties generally are the best with very liquid or even full-bodied sauces, provided they are not too solid. Tagliatelle, pappardelle, fettuccine, for the rough and egg variants. Let’s start with the long pasta shapes and all their variations: spaghetti, linguine, bucatini, for durum wheat.
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