Which pasta shapes do you use?

Discussion in 'Rice, Pasta, Pulses and Grains' started by morning glory, May 9, 2018.

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  1. morning glory

    morning glory Obsessive cook Staff Member

    Apparently, there are approximately 350 different types of pasta shapes — and they all have names. Different shaped pasta is used to suit different sauces - but do you really think about that? Do you usually buy one particular type or do you use different pasta shapes depending on the dish?

    In the UK (and it may be the same elsewhere) penne, linguine and spaghetti seem to be most popular, judging by the supermarket shelves. What shapes of pasta do you use and why?
     
  2. medtran49

    medtran49 Senior Member Recipe Challenge Judge

    Location:
    SE Florida
    All kinds. Depends on what's appropriate for the dish. The larger groceries here have a pretty wide selection, plus we have an Italian market fairly close that has pretty much any kind of pasta you could want.
     
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  3. Shermie

    Shermie Senior Member

    Location:
    Brighton, MA.
    Usually, it is whatever comes to mind. Most of the time, it is spaghetti & macaroni. :wink:
     
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  4. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    Assuming you mean pasta as the thing originated in Italy and not the noodles on the other side of the globe:

    When I make pasta, it's tagliatelle; I have a pasta cutter for that and capellini, but I don't love capellini (it cooks too fast), so it's almost always tagliatelle. Occasionally, I'll make farfalle if I'm feeling motivated. That involves hand-cutting and pinching the dough to form the shape.

    I will also use rigatoni and orzo from a box on occasion.
     
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  5. medtran49

    medtran49 Senior Member Recipe Challenge Judge

    Location:
    SE Florida
    Orichette tonight. It cradles pieces of sausage quite nicely.
     
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  6. morning glory

    morning glory Obsessive cook Staff Member

    Yes - and I think its absolutely great that you make your own pasta quite often. I can do it and should do it but I'm lazy...
    That is really quite poetic!
     
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  7. Shermie

    Shermie Senior Member

    Location:
    Brighton, MA.
    Supposedly, spaghetti had originated in China.
     
  8. Yorky

    Yorky Uncomfortably numb

    Spaghetti, lasagne and macaroni are widely available here but I tend to use fusilli. Penne and fettuccine can be found in some supermarkets. I remember seeing the bent tubes somewhere, can't remember what it's called.
     
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  9. medtran49

    medtran49 Senior Member Recipe Challenge Judge

    Location:
    SE Florida
    Elbows?
     
  10. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Two of my favorite "spaghetti" type noodles are spaghetti ragati and bucatini. We tend to use about 10 different shapes of dried pasta for various dishes.
     
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  11. Yorky

    Yorky Uncomfortably numb

    Yes.

    (I think)
     
  12. buckytom

    buckytom Senior Member

    +1 for "it depends on the dish", but we use several shapes. Cappelini, linguini, fettucini, pappardelle, thin spaghetti, bucatini, penne, rigatoni, ziti, canneloni, farfalle, orrechiete, elbow macaroni, conchiglioni (shells), fusilli, rotelli, tortellini, ravioli, stelline, and orzo are the ones that come to mind of the various dishes we make at home.
     
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  13. Sandra

    Sandra Well-Known Member

    Location:
    Rimini (Italy)
    Uhmmm difficult :giggle: I use spaghetti (normal or "alla chitarra"), tagliatelle, tagliolini, vermicelli, bucatini, pappardelle, penne, torciglioni, maccheroncini, fusilli, farfalle, orecchiette, strozzapreti, gnocchi, rido and for the stuffed pasta tortellini, cappelletti, ravioli, cappellacci, etc
    surely I forgot something.
    It depends on the dish but not only for the shape but even if with condiment it takes an egg pasta or not
     
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  14. morning glory

    morning glory Obsessive cook Staff Member

    @buckytom said:

    :laugh: Do you both have a special pasta cupboard to keep them all in?
     
    Last edited: May 12, 2018
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  15. Sandra

    Sandra Well-Known Member

    Location:
    Rimini (Italy)
    @morning glory

    I' m serious I have a cupboard only for all dry pasta (another important difference to choose the kind of pasta) :okay:
     
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