How well do you know your pasta?

I’m not Italian, but I think I may have been in another life thanks to my utmost love and appreciation for pasta. I could, without a doubt, eat pasta every single day of my life without growing tired of it, and it has been my favourite food since I could talk, I’m pretty sure.

Pasta is delicious, hearty, comforting and incredibly versatile. There are quite a few different types of pasta in existence, and I wanted to see what I could find regarding an explanation of the most common kinds as well as the best use for them. The following information comes from jessicagavin.com.

“Angel’s hair: Angel hair pasta is long and thin, thinner than spaghetti. It’s best with light oil-based and cream sauces.

“Bucatini: It looks a lot like traditional spaghetti. However, it’s more round, and there’s a hole through the middle that gives each noodle a hollow center. This makes it a little thicker than spaghetti noodles.

“Fettuccini: Like a flat spaghetti noodle — that’s fettuccini. It’s a thicker and more dense noodle. It’s fairly wide, so it works well with chunky meat sauces, unlike other types of long pasta.

“Spaghetti: Who doesn’t love spaghetti? It’s cylinder-shaped like angel hair and bucatini. However, it’s thickness falls somewhere in the middle. It’s not quite as thin as angel’s hair, but it’s thinner than bucatini.

“Linguine: Linguine resembles fettuccine, but it’s not as wide. It’s a common noodle pairing for seafood dishes, mixed with white wine sauces and clams and mussels.

“Pappardelle: If you think long pasta can’t get any wider than fettuccine, think again. Pappardelle pasta noodles are even better at meshing with rich, meat-based sauces. 

“Tagliatelle: It’s easy to mistake tagliatelle and fettuccine. In fact, in some parts of Italy, cooks refer to tagliatelle as fettucine. Both types of pasta look like flattened spaghetti and are a similar width, but tagliatelle will be a little thicker of a bite.

“Vermicelli: Think thin. Vermicelli noodles are skinny. There’s Italian and Asian vermicelli — one is made with semolina and the latter a rice noodle,” the web page explains.

All of these pastas are considered to be long, so be sure to check back soon for a synopsis of short pasta types.

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