They all taste delicious, the countless types of pasta on the market. And each has its own special characteristics.
- Short pasta such as fusilli, orecchiette or croissant pasta are particularly suitable for pasta salads thanks to their compact, stable shape. The dressing can stick particularly well in their openings, indentations or on their ribbed surface, and they keep their shape even after being stirred several times.
- Long noodles are ideal for creamy tomato and minced meat sauces. But they also look great with vegetable ragouts or simply seasoned with a little olive oil, fresh herbs and garlic. They include e.g. B. spaghetti, fettuccine and the slightly wider pappardelle.
- Tube noodles are the first choice when you want to prepare a casserole. The tubular shape is so stable that not even heavy ingredients such as meat or steamed vegetables can crush rigatoni, macaroni or conchiglioni. In addition, the delicious sauce runs into the cavities of the pasta, which makes the casserole juicy.
Specialists make pasta happiness possible for everyone: people with wheat allergies and gluten intolerance eat corn, soybean and rice noodles. Whole grain pasta contains more fiber and therefore has a stronger taste. Perfect with: spicy ingredients such as thyme and dried tomatoes.
