About Pasta Shapes

As one of the most beloved dishes in the world, pasta is more than
just spaghetti and elbow macaroni. The wide variety of pasta shapes and sizes allows more creativity in cooking serves as a great aesthetic
for your favorite Italian dish. Originating in many different Italian villages, the different pasta shapes are created for special pasta dishes and soups alike. Find the best shape for your favorite pasta creation.

History

Although pasta originated in Italy and most of the unique pasta shapes come from different areas of Italy, it has become a favorite around the world. Each pasta shape corresponds with a specific type of sauce and flavor, originating in many different regions of Italy. Penne pasta, for example, originates in the Campania region of Italy and is one of the most versatile pastas, complementing creamy sauces as well as heavy sauces and even baking.
Although pasta is historically thought to be an exclusively Italian dish, some evidence exists that indicates the Chinese were eating soy noodles and rice long before pasta became popular in Italy. Pasta was first industrially made in Naples around the 15th century. However, in the 19th century it became widely popular as the drying technique allowed it to keep longer, and therefore it became more accessible to commoners.

Types

Since there are so many pasta shapes to explore, it's best to break them up into basic categories. First, we have sheet pasta like manicotti and lasagna, which are typically used for baking. Strip pasta is perhaps the most common, consisting of linguine and fettuccine and defined by a wide, flat shape. Then there are the long strands of pasta that make up spaghetti, spaghettini, bucatini and capellini. Another common type of pasta shape is the cylinder, which includes elbow macaroni, penne and rigatoni. Each of these shapes works best with certain sauces and textures. Although pasta comes in thousands of different shapes and flavors, it can be divided into two distinct categories. First there is pasta di semola di grano duro, which is made from durum wheat, water and salt. Pasta made with durum wheat has a firmer texture that holds better against overcooking. Pasta all'uovo, the second type, is made with eggs, flour and salt. Pasta all'uovo is typically homemade pasta that doesn't take nearly as long to cook. Nearly all commercial pasta is made with durum wheat so that it maintains a firm texture.

Function

In addition to the thousands of traditional pasta shapes, there are many new specialty shapes from which you can choose. Farfalle and fusili are two common pasta shapes that fall into this category and are served as traditional pasta dishes. There are also some pasta shapes that work best in soups such as midolline and stelline pasta. Handmade shapes such as orecchiette, or "little ears" in English, are perfect for any pasta dish.

Time Frame

When it comes to pasta shapes, an important factor to remember is the smaller the pasta, the shorter the cook time. Furthermore, the water should reach a full boil before adding the pasta to ensure an accurate cook time. When pasta is overcooked, it becomes soggy and limp and loses much of its flavor. The length of time you cook the pasta is determined by your desired doneness. For firmer pasta, allow a shorter cook time, and for softer pasta give it more time to cook.

Benefits

One of the many benefits of the multitude of pasta shapes is that you can find the shape that best compliments your dish. For thick and chunky pasta sauce, you want a tougher pasta like penne that will capture the sauce and hold it in. If, however, you want a creamy sauce, you will want to take advantage of the long flat pastas at your local market. Another benefit of the different pasta shapes is that there are speciality shapes for parents who have picky eaters in the family. Children are hard to please, and shapes like bowties (farfalle) and wheels appeal to them. Additionally, the recent addition of whole wheat pasta to the market means that you can enjoy pasta without so many calories and fat.

Resources

• Read this Article in Spanish
• Glossary of pasta shapes