June 21, 2018

TYPES OF PASTA NOODLES

(ASSIGNMENT RESEARCH IV)
1. Penne Penne pasta features a
small cylindrical shape, and
is one of the 10 most
popular types of pasta in the
world in terms of
consumption volume. Born
in Sicily and perfected all
over Italy, penne is often
stuffed with various fillings
(e.g., spinach and ricotta)
and served in a variety of
tomato-based or cream-
based sauces.
2. Scialatelli Scialatelli is similar to
fettucine and/or linguine in
appearance, but with a
shorter length. It originated
on southern Italy’s Amalfi
coast, and is commonly
served with various types of
fish and seafood sauces.

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3. Tagliatelle One of the popular types of
pasta, it comes in long, flat,
ribbon-like strips, and is
historically from the Marche
and Emilia-Romagna
regions of Italy. It is
commonly served with pork
or beef, as well as ragu alla
bolognese sauce.

4. Spaghetti Spaghetti noodles are very

long, thin and round-shaped,
and are commonly served
with a wide variety of
sauces, meats and
vegetables,
including marinara sauce,
meatballs and mushrooms.
One of the most famous
dishes with this type of
pasta is spaghetti alla
carbonara.

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5. Angel Hair This delicate and light pasta
calls for lighter-textured
sauces. Compound
butters or thin, creamy
sauces work well, but
chunky sauces can be too
heavy.

6. Conchiglie Consider sauces that will get

caught (deliciously) in their
shell-shaped center. Thick
cheese-, cream-, or tomato-
based sauces all work well.

7. Ditalini This type of pasta goes well

with creamy sauces (it
would be a great type of
pasta for mac ‘n’ cheese for
instance). It’s often
employed in pasta e fagioli
soup.

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8. Farfalle This unique pasta shape is
surprisingly versatile. It’s
well suited for tomato-based
sauces, cream sauces, and
butter or olive oil. It also
works when combined with
stir-fried vegetables or meat.

9. Fettuccine Since this is a fairly sturdy

pasta, it can hold up to
thicker sauces and works
well with chunks of meat or
vegetables.

10. Lasagna a sort of pasta casserole

composed of layers of
lasagna, sauce, cheese and
other fillings. However, it
can also be used to make
lasagna roll-ups or even a
hearty and delicious lasagna
soup!

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11. Linguine Linguine is often used in
conjunction with clam-based
sauces or in other seafood
dishes. But it’s fairly
versatile! It works with
slightly “wet” sauces, from
tomato- to cream-based and
beyond.

12. Macaroni Think of the hollow space

inside of macaroni like a
vehicle for gooey
deliciousness. Cream
sauces, melty cheeses or
tomato sauces without many
chunks can all stuff
themselves in macaroni,
yielding flavorful results.
13. Manicotti If hollow tubes of manicotti
seem like they’re asking to
be stuffed with filling, you’re
right. Manicotti is frequently
stuffed with ricotta and then
baked with tomato sauce.

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14. Rotini Use with sauces that can
get into the nooks and
crannies of this pasta. It
works well with cream or
tomato sauces, and it is also
well suited to baking in
casseroles.

15. Ziti Choose sauces or toppings

that are thick enough to
“stick” to the smooth sides.
Ziti is famously employed
in baked ziti, which is a
casserole made using
tomato sauce and cheese.

16. Caniolloni Because of the size, it’s the

ideal specimen for stuffing
with fillings such as cheese
or sauce. Often, either of
these types of pasta will be
filled and then baked as a
casserole.

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17. Farfalle This unique pasta shape is
surprisingly versatile. It’s
well suited for tomato-based
sauces, cream sauces, and
butter or olive oil. It also
works when combined with
stir-fried vegetables or meat.

18. Orecchiette When making orecchiette

dishes, consider slightly
thicker sauces or juicy
ingredients like broccoli rabe
and sausage, which can fill
the little vessels in the pasta
shape with flavor.

19. Pappardelle Sturdy pappardelle is built to

hold up to sturdy sauces.
Bring on the thick, chunky
meat sauces or stir-fried
ingredients with this
workhorse pasta.

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20. Partina A light and spritely pasta like
this can get lost in sauce.
Keep it simple by serving it
with a light topping, such as
olive oil or butter, some
seasoning, and maybe a
shake of Parmesan cheese.
It’s also great in soups!

21. Rigatoni The larger hollow space in

rigatoni means that it’s well
suited to slightly chunkier or
more textured sauces. Meat
sauces, cream sauces and
dishes with vegetables are
all good fits for rigatoni.

22. Rotini Use with sauces that can

get into the nooks and
crannies of this pasta. It
works well with cream or
tomato sauces, and it is also
well suited to baking in
casseroles.

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23. Torchio Consider sauces that have a
consistency will lets the get
caught in the little cups of
the bells of this pasta.
Thicker but not too chunky
cream- or tomato-based
sauces work well.

24. Capunti suit any sauce, with all the

right crevices to hold on to
flavor perfectly.

25. Rotelle Thick but not-too-chunky

cream and tomato sauces
work well with rotelle. It’s
also well suited to pasta
salad dishes.

June 21, 2018

Ms. FAVIOLA COLOMA ELIJIAH LOUIS PAR RILLERA

Trainer Trainee