There’s nothing quite like tucking into a delicious bowl of pasta when you’re hungry and need something filling. It’s a cheap and delicious meal that makes for amazing leftovers too.
Even though the likes of bolognese and carbonara are popular choices, you can mix pasta with whatever you like. However, with supermarkets aisles full of endless choices of pasta types, it can be hard to know what to choose.
While some are drawn to the same shape every time, a chef revealed there is actually a reason for there being so much choice. Unbeknownst to some, each shape has a very specific purpose.
New Zealand-based chef Andy, best known as Andy Cooks on social media, has worked in some of the best restaurants in the world – including some in London. And recently, he shared his knowledge on pasta.
Andy said: “Have you ever wondered why there are so many pasta shapes? Well, it’s not random. The Italians have basically invented a secret code where every shape is matched to a specific sauce.”
So here are the types you should be aware of…
Thin and long pasta
Spaghetti and angel hair pasta is best paired with light sauces, Andy explains. They mix well with garlic and olive oil or lemon and butter sauce.
“Or even Cacio e Pepe,” Andy added.
The professional cook explained that the sauce coats the strands evenly. He noted: “If you have a heavy meat sauce on a pasta like this, you’re going to watch all that meat just fall straight off.”
Flat and wide pasta
This pasta type includes options like fettucine, pappardale and tagliatelle. Andy says these pasta shapes are built for meat sauces, cream sauces and pestos.
He explained: “All that extra surface area grips all the flavour. And generally speaking, the heavier the sauce, the wider the noodle.”
Twisted and tubular pasta
We’re talking pasta shapes like fusilli, penne and rigatoni. The latter two have a handy hole in them, which can be great for holding onto more flavour.
Andy said: “Now, these pastas, they’re sauce magnets. The twists are great with the lighter sauces, and these tubes – they love the thick stuff.”
Final thoughts
By paring the pasta shape with the recommended sauce, you can really level up your dishes.
Andy added: “Next time you’re in the shop and you need to buy some pasta, think about what sauce you’re having with it and what pasta you should match.”
People were very appreciative of the advice and took to the comments section to share their thoughts.
One said: “This genuinely changes my life as somebody beginning their cooking journey.”
Meanwhile, another added: ” I love pasta, and this has encouraged me to explore more shapes…apart from spaghetti.”