Pasta is a staple food, traditionally of Italian cuisine and comes in a number of shapes and varieties. Let us discover what is available locally and ideas on how to enjoy this versatile dish.
Spiral - These look like short springs. Ideal in a salad or topped with a thick tomato and meat sauce. The salad can include a variety of vegetables like, boiled broccoli, cauliflower, carrots, asparagus, beans or grilled mushrooms, eggplant and peppers. Adding cooked meats like, chicken, and seafood with a sprinkling of cheese, make this a delicious meal.
Shells – This too is often served with tomato or meat sauces or in a salad. Be creative with the preparation of the vegetables and meats for the salad to modify colour, taste and texture.
Shapes – This tri coloured pasta makes it very appealing and is quite popular amongst kids. Mixing the pasta with a cheese sauce makes it a wholesome meal.
Fusilli -“Twisted Spaghetti” - This long, spiraled shape can be broken and added to soups, topped with any sauce or used in a salad. It also bakes well in casseroles. This tri coloured pasta makes it very appealing and is quite popular amongst kids. Mixing the pasta with a cheese sauce makes it a wholesome meal.
Spaghetti - A long, thin shape. This is one of the more popular varieties and is delicious with tomato sauce and meatballs. One can add herbs like oregano and basil for added flavor. Other famous preparations include Bolognese or carbonara. Grated parmesan is often sprinkled on top.
Linguine - “Little Tongues” – Complements a variety of sauces. Is also a good choice for casseroles, salads and stir-fry dishes.
Lasagna sheets – Needs to be assembled with a meat sauce, chopped vegetables and cheese sauce.
Macaroni – This versatile shape is ever popular as ‘Mac and cheese’ amongst young and old alike. It goes well with any sauce, and can be baked or used in soups and salads.
Elbows - This can also be used to make macaroni and cheese. Transform this into a delightful dish by adding meats and vegetables with herb and garlic seasoning.
Penne -“Quills” or “Feathers” – This variety pairs well with any sauce (vegetable or cream) and beef, chicken or sausage and is great for baking.
Fettuccine -“Little Ribbons” – Usually eaten with beef and chicken ragu. (Ragù is a sauce of meat cooked with sautéed vegetables in a liquid (stock, milk, wine, cream, water or tomato)
Vermicelli - “Little Worms” – Can be eaten in a soup , stir fry, or salad