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The right sauce for pasta: Which matches?
Fine spaghettini (ca. 0,6 mm Ø),
spaghetti (ca. 1,5 mm Ø)
Long and thin noodles are best served with light tomato
sauces or with garlic and olive oil. These nestle perfectly
against the pasta. You can refine these sauces with fresh
herbs, very ripe, aromatic tomatoes (diced) and crispy
fried pancetta (bacon).
Thick spaghetti, ribbon noodles (ca. 5,5 mm),
broad ribbon noodles (ca. 11,5 mm)
These types are best suited for very rich sauces with meat
or very hearty, creamy sauces. Thin ribbon noodles are
also often served with seafood.
In general, one can say: the wider the noodle, the more
substantial the sauce can be.
The pasta form for thick spaghetti can also be used to
make Asian udon noodles.
Makkaroni, penne (ca. 7,5 mm Ø)
Fluted pasta can absorb the sauce even better. They are
therefore highly recommended for thick vegetable sauces
and ragouts. Penne are also great for casseroles and
pasta salads.
Pasta plates (ca. 11 cm)
Pasta plates are the basis for lasagna and for filled pasta
pockets such as tortellini, ravioli, cappelletti. There are no
limits to creativity when it comes to the filling. Filled
pasta pockets are usually served with a little butter or a
good olive oil and with fresh herbs. Finally, grate some
parmesan or pecorino cheese over it.
NOTE:
Always keep a little cooking water from the pasta to prepare the sauce. This ingredient gives the
sauce a creamy consistency. It is best to mix the pasta with the sauce immediately after cooking.