One of the most versatile and wonderful foods, pasta is popular all over the world. Made from everyday ingredients such as flour (wheat, semolina or white flour), water and eggs, this Italian staple is easy to cook. Simple, heart-warming and wholesome, pasta can be made in various ways to please all kinds of palates—from spaghetti with meatballs and fettuccine in Alfredo sauce to the more Indianized pasta in pink sauce.
However, with so many pasta shapes available, choosing the right pasta can be a bit confusing. Here’s a list of 10 most commonly used pastas in Indian kitchens:
1. Penne
The word penne means a quill or a feather, and this is exactly what this pasta shape represents. Cut into cylindrical tubes with slanting edges, this pasta comes with a ridged texture. The ridges not only add to its exotic appearance, but also help the vegetables, meat, and sauces to cling better. These are usually enjoyed with arrabbiata sauce, which is made from tomatoes, chili pepper, and garlic.
2. Farfalle
This aesthetically appealing pasta shape, resembling a bow tie or a butterfly finds its origin in the 1500s in northern Italy. In addition to the visual treat that this pasta brings, it is preferred for its versatility- it goes well with light bases (such as olive oil and butter), as well as, rich sauces such as cream, pesto, and tomato. Smaller versions of farfalle are popularly called farfalle.
3. Macaroni
Unarguably one of the most popular pasta varieties, macaroni has experienced a complete overhaul in India as well. This adapted version of Italy's mancheron pasta comes in different lengths, sizes and thickness, depending on the make. However, it is more or less shaped like a twisted hollow tube curled up in the shape of the letter C. It can be presented as a heavily sauced dish, as well as a refreshing salad.
4. Spaghetti
Spaghetti, the pasta cousin of noodles, is one of the oldest pasta shapes. As per the experts, it is one of the easiest shapes to produce on a mass level. Traditional spaghetti pasta used to run as long as 50 centimeters, and it was only in the 20th century that these were cut short. Although, it was traditionally served with lighter bases, spaghetti goes well with almost all the sauces.
5. Fusilli
Fusilli pasta, also known as the corkscrew pasta, is another pasta shape that holds onto the coarse sauces very well. A delicacy from southern Italy, fusilli pasta was traditionally made by wrapping pasta strips, made from semolina flour, around a thin rod. It is served with thick, as well as lightly based sauces, and is also devoured in salads.
6. Lasagna
Lasagna pasta is drawn into stacks of thin layered sheets and is enjoyed with alternate fillings of cheese, vegetables, meat, etc. One of the oldest delicacies from Italy, lasagna pasta often comes topped with heartful amounts of grated mozzarella cheese. These pasta sheets can be flat or waved.
7. Fettuccini
Shaped like long entwined ribbons, fettuccine pasta has one of the easiest yet fascinating shapes. It is mostly prepared from durum wheat and has a chewy texture. Although it goes well with a wide range of sauces, fettuccine pasta is mostly served al dente with a creamy, dairy-based sauce, such as the popular Fettuccine Alfredo. Often confused with the linguine pasta, fettuccine is flatter and wider than the former.
8. Conchiglie
This gorgeous pasta variety comes in the shape of a seashell, rightly justifying its name. Conchiglie pasta is usually wide in the middle and tapers downs towards the side. Just like an actual seashell, if you flip this seashell pasta, an opening can be found running along the length. This variety is excellent for stuffing and is enjoyed with both lighter, as well as heavier sauces.
9. Linguine
Linguine pasta or the “little tongue” pasta is another noodle shaped pasta variety, flattened to perfection. It is usually made from durum wheat, semolina, and water. This pasta variety is slightly narrower and thinner than the fettuccine. It goes well with light bases and is mostly paired with seafood, especially clams.
10. Rigatoni
Rigatoni pasta, the distant cousin of penne, is the cylindrical variety of pasta that comes with a ridged texture. Unlike penne, rigatoni pasta doesn't have slanted edges and is generally bigger. It goes well with sauces of varied bases, including thin sauces, as well as the ones filled with meat chunks.
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