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did you know that there are over 300
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shapes of pasta today I'll show you how
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to identify cook and correctly use the
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many types of pasta that you're likely
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to encounter this is the big guide to
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pasta
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all pasta can be broken into three main
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categories based on its shape long
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pastina and short long is exactly what
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it sounds like long pasta noodles
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pastina are small grain size pasta
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noodles and short is pretty much
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everything else in between the dough and
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the shapes vary by region tradition size
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shape fresh dried but in the end it's
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all pasta
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spaghetti
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spaghetti is a long pasta It's thicker
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than angel hair but thinner than
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bucatini it's like a long string hence
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the name spaghetti because spago means
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string
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here we have a traditional spaghetti
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aglio iolio this is a very simple and
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very traditional dish
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the beauty of this dish is in the
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Simplicity of the ingredients and the
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bite from the thickness of the spaghetti
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gives it the texture that you want
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spaghetti is one of the most commonly
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purchased pastas in the U.S one thing
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though that you will never see in Italy
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is spaghetti and meatballs that is a
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true American dish that doesn't really
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have any roots in Italy fettuccine
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fettuccine is a long flat pasta kind of
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shaped like a ribbon sometimes it is
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also sold curled up in this fresh
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fettuccine pretty much always has eggs
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in the dough but sometimes the dry does
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as well you can tell because it'll have
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a slightly more yellow Hue to the Noodle
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here we have fettuccine alfredo the more
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modern Italian Dish this sauce is made
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in the pan along with the noodles
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emulsifying cheese butter and a little
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bit of the starchy pasta water the
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thickness of the noodles stands up
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perfectly to the sauce it gives you bite
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and texture that really complements it
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mmm butter cheese and pasta you can't go
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wrong angel hair
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also called Capelli D'Angelo as you can
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see angel hair is a very thin pasta
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noodle even thinner than capellini or
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spaghetti so it's best to be paired with
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very fine sauces and things that don't
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have a lot of large chunks in them
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when cooked the angel hair expands very
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very slightly like all pasta does but it
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is still incredibly fine the shape and
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size of the angel hair is great with
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pesto pasta because the pesto and the
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oil in it coat the noodles evenly and
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beautifully
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a basic ratio for cooking pasta is one
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pound of pasta to one gallon of water
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with two or three tablespoons of salt
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added the water should always be well
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seasoned and rapidly boiling before you
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add your noodles no matter the amount
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you're cooking just make sure that your
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pasta is not crowded in the pot and has
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room for the water to circulate and cook
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it evenly lasagna lasagna can come in a
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lot of different forms here we have the
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dry flat the dry with the rippled edges
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and fresh these are all lasagna but
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technically lasagna is exfolia which
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means thin sheet in Italian because you
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have a thin sheet of pasta
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these noodles are usually boiled first
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in salted water layered with sauce and
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then baked in the oven here we have a
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spinach and mushroom lasagna the noodles
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are wide and Hearty so they do just as
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well with a rich vegetable filling like
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this
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um
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lasagna is a great comfort food dish and
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it's also a great dish to make large
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format you can feed a lot of people from
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one pan bucatini
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bucatini is a long pasta with a small
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hole running through the center of the
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noodle it's also sometimes called
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perchitelli the name comes from the
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Italian word Buco meaning whole or
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perciato meaning pierced it's a thicker
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pasta noodle so it definitely has some
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bite and texture to it and this hole in
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it kind of makes it resemble a drinking
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straw from a distance it kind of
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resembles spaghetti but the eating
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experience of bucatini is completely
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different because it's thicker and with
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the hole running through the center you
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actually get some of that sauce on the
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inside of the noodle
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here we have katua Pepe which is a
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classic preparation using only cheese
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and pepper you get a little bit of bite
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and heat from the pepper and it's so
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simple but The Chew from the noodle
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really enhances the saltiness and the
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pepperiness of the sauce mafaldine
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mafaldine is a long flat noodle similar
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to a skinnier lasagna pasta with the
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rippled edges you can find it dried flat
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like this or curled up in nests which
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are less likely to break and at 10
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inches it's one of the longest noodles
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that you'll find commercially available
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which is nothing to shake a stick at
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like all pasta the color gets lighter
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and it gets a little engorged from
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taking on the water during cooking but
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you see here that it keeps its shape and
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these ridges will hold all kind of
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delicious sauce it's like a very long
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ribbon which makes it great for plating
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because you only need a few noodles per
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person mafaldine would pair really well
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with something that will coat the length
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of the noodle with some chunks in it
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like seafood or eggplant so it would go
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really well with a pasta a la Norma
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Talia tell
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Talia tell is a long pasta noodle that's
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similar to fettuccine the name of this
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pasta comes from the Italian word talier
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which means to cut and it resembles long
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cut ribbons here we have fresh and dried
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versions in front of us tagliatelle
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comes from Emilia Romana which is a
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region in the north of Italy so it's
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more common to see this pasta sold fresh
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and including eggs in the dough the
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flatness of the noodles is similar to
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fettuccine but they are thinner so
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you're still going to get texture and
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bite but not as much as you would from
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the fettuccine
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here we have a tagliatelle with
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Bolognese which is a classic way of
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serving tagliatel Bolognese is typically
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a meat sauce or you can substitute meat
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for mushrooms like we have here another
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great preparation for tagliatelle is
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pasta carbonara the small pieces of the
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guanciale cling to the noodles along
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with the creamy sauce but don't
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overpower it because the components of
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Bolognese are usually quite small
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everything clings and coats the noodles
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beautifully so you get a little bit of
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everything in one bite mm-hmm
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copper Deli pappardelle is a long flat
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ribbon-shaped pasta It's wider than
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Talia tell but not nearly as wide as
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lasagna
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so you can see that the cooked pasta
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expands a little bit and becomes more
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translucent pepper delay is typically
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made with eggs so you'll see that it
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gives it that elasticity that you get
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from the egg whites because of the width
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of these noodles they stand up really
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well to a hearty sauce like a wild boar
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Ragu or a heavier creamy sauce
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Pacini de Pepe achina de Pepe is a type
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of pastina pastina is a general term for
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any small grain size pasta pastina can
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come in different types of shapes like
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stars or circles but achine de Pepe is
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kind of like little balls or grains and
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you can see how small it is it looks
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like small stones or seeds it's great
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for Comfort foods like cold salads put
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in soups or broths or also prepared like
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risotto it's also a symbol of fertility
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which is why it's traditionally used in
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Italian wedding soup
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here we have the achini de Pepe prepared
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in a dish called pastina it's a little
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confusing because pastina is the
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category of small pastas but it's also
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the name of this dish to make it you
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cook the pasta in a light chicken stock
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or water and then add butter and milk
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and then finish it with some pecorino or
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Parmesan it's creamy it's comforting
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I'm going to be happy dancing all day
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but it's pretty much butter and cheese
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so how can you go wrong orzo
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orzo is a short pasta sometimes lumped
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in with pastina the word orzo translates
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to Barley which makes sense because it
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looks a lot like a barley grain the
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achine de Pepe was much smaller and
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finer the individual grains have this
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thicker Center
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points at the ends so you know that it's
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going to give you a nice textural
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difference when you're using it
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because of the size and shape you can
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see that it's great to use in salads
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similar preparations to a grain salad
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but pasta orza was also great in soups
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you cook it separately and add it in or
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cook it last minute in the broth two
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classic preparations are minestrone soup
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and avo limono ago lemono is a Greek
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soup it's like a chicken soup with lemon
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that's also thickened with a little bit
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of egg
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[Music]
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gomity
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the word gomito in Italian means elbow
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gomi tea is a short Hollow Half Moon
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shaped pasta it resembles a large elbow
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macaroni and sometimes has ridges on the
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outside which helps the sauce cling to
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it
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this would be great for a chunky pasta
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salad something with peas or ham or
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anything that can get inside of there
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also creamy cheese sauces and you would
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get a lot of that deliciousness in every
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single bite anything that you could
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really get that flavor and that sauce on
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the inside so don't be afraid to use
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larger garnish with something like this
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you could also use the dry ones for
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macaroni art which is my nephew's
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favorite medium
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gnocchi gnocchi is a short pasta that is
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sort of shaped like a shell and you can
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find it fresh or dried I know what
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you're thinking most people are familiar
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with gnocchi as the small dumpling
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that's made with potato these gnocchi
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are technically gnoccheti also called
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mayoredos they're smaller they're dry
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and they contain no potato the word
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gnocchi comes from nyoka which means
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knuckle on the back of the gnoccheti you
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can see where it's dragged with a knife
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over the board to get the ridges on this
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side but where the knife pulls the dough
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it makes little tears which give it
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great texture for more sauce to cling to
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because it is a little thick
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it has great bite and you can feel with
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your tongue not just the ribs on the
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front but also the torn texture on the
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back so it's not just like eating a flat
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noodle the bite and The Chew along with
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the texture of this pasta can really
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stand up well to a hearty sauce like a
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Ragu or bolognese it could also go with
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something a little finer like a pesto
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because it would get into all of those
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grooves delivering more flavor per bite
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if you don't have my redus and you're
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working with the potato gnocchi which is
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more of a dumpling a simple sauce is
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great something that doesn't overpower
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and really lets the pasta come through
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something like a Pomodoro that would
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really highlight the gnocchi ravioli
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ravioli is a short stuffed pasta that
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can have a variety of fillings these
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ravioli are rectangular shaped but they
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can be round Square shaped like
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dumplings and folded there are so many
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different types of filled pastas these
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ravioli are stuffed with ricotta cheese
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but there is no end to the type of
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filling that you can have it's typically
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made with an egg dough and that's
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because the yolks are going to give it a
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little fat to make the dough very smooth
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while the whites are going to give it
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elasticity and structure so that the
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dough doesn't break when it goes over
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the filling
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here we have ravioli with brown butter
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and Sage because raviolis are so focused
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on all the flavor from the stuffing
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they're typically paired with simple
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sauces or just a little oil garlic and
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herbs that is so lovely you get all that
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beautiful filling which is really just
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complemented by the nuttiness and
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sweetness from the brown butter and then
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you get that beautiful flavor from the
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sage another great option for ricotta
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ravioli is a light tomato like pomodoro
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sauce to give it a little bit of acidity
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to cut through the richness
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fuzzili fusili is a spiral or Corkscrew
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shaped pasta because of these twists
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it's got all these grooves that really
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hold on to Sauce it also resembles
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rotini which is another Spiral shaped
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pasta because of differences in
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production fusili can look like the
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traditional pasta wrapped around a rod
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or it can look like a tighter spiral
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which is pressed through an extruder
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like you see here
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this would pair well with a creamy sauce
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that's a little bit heavy or a slightly
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Chunky Tomato Sauce or pretty much
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anything that has some pieces in it that
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can get into these grooves where the
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noodle can really hold on to it and
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deliver in every bite farfalle
00:14:06
farfalle means butterflies in Italian
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but it is also commonly referred to as
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bowtie pasta because it's fancy but it's
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not just style over substance the
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grooves in this pasta actually hold on
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to a lot of sauce and garnish
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as you can see farfalle makes a great
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pasta salad especially with items that
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are about the same size and a
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vinaigrette that can really get into all
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those nooks and crannies of the noodle
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um the texture of the noodle
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stands up to some of the acid and the
00:14:44
vinaigrette especially because you have
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that Center which is a little thicker
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and has a little bit of bite to it while
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the edges are a little softer farfalle
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also pairs well with a crushed sun-dried
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tomato pesto anything where you can get
00:14:59
those peaks of flavor to get inside
00:15:01
those crevices of the pasta cavatappi
00:15:06
cavatappi is a short s-shaped pasta that
00:15:09
looks like a corkscrew cavatappi was
00:15:12
actually invented by mistake when a
00:15:14
company put the wrong dye on their
00:15:17
extruder so instead of the elbow
00:15:19
macaroni the macaroni was twisted and
00:15:22
they got cappu topi cavatappi is used in
00:15:25
a lot of the same dishes that elbow
00:15:27
macaroni is used because it has a
00:15:30
similar shape with the tube but it can
00:15:33
hold a lot more sauce
00:15:35
so here we have a version of mac and
00:15:38
cheese using cavatappi topped with a
00:15:42
little bit of crushed Hot Cheetos
00:15:46
this is the perfect noodle because it
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really holds a lot of that sauce I get
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sauce on the outside in all of those
00:15:53
curls as well as the inside so you get a
00:15:56
little gush of cheese when you bite down
00:15:58
on it it's super comforting but also
00:16:00
very modern and just like cavatappi
00:16:02
itself it's a contemporary noodle or I
00:16:06
can't say it's shaped like a small ear
00:16:09
the oriquette is made by taking a small
00:16:11
cube of pasta dough rolling it across a
00:16:14
pasta board with a knife to flatten it
00:16:16
out and then you take that little piece
00:16:19
and pop it over your finger to make the
00:16:21
dimple
00:16:22
here we have orequette with broccoli raw
00:16:25
Italian sausage and garlic I love
00:16:28
orequette because the little dimples
00:16:30
just hold so much sauce and flavor so
00:16:33
you get everything in a bite even if
00:16:36
you're just getting the pasta
00:16:38
you can see here how even this naked
00:16:41
little noodle has sauce it has the oil
00:16:44
it has some of the flavor from every
00:16:46
component inside of that dimple so even
00:16:49
if you're getting a scoop of just pasta
00:16:51
you're gonna get tons of flavor clinging
00:16:53
to the Noodle
00:16:56
00:16:58
is a short tubular pasta that is
00:17:01
shaped like a ring the name comes from
00:17:03
picaria which means slaps which some
00:17:07
people say is a reference to the sound
00:17:09
the cooked noodles make when it hits the
00:17:11
plate or the smacking that you do when
00:17:14
you eat the delicious pasta
00:17:16
it slaps many Italians use Baccari in a
00:17:20
lasagna style dish they fill the pokery
00:17:23
with ricotta cheese layer it in a baking
00:17:25
dish with tomato sauce and Parmesan and
00:17:28
then bake it in the oven
00:17:31
as you can see the pokery gets even
00:17:34
bigger when it cooks and you can really
00:17:36
get inside so this pasta is great for
00:17:40
really hearty sauces because of the
00:17:42
thickness and the open centers sauces
00:17:45
that are great for pockery include
00:17:47
something really hearty like a meat Ragu
00:17:49
or stuffed with mushrooms and sausage
00:17:52
and then baked penny
00:17:55
penny is a short pasta that is cut to
00:17:58
have angled edges as you see here this
00:18:01
penne has ridges on the outside it can
00:18:03
also come smooth but any pasta that has
00:18:06
ridges along the outer area will make
00:18:09
the sauce cling better so you'll get a
00:18:11
little bit more coating the noodle who
00:18:14
doesn't like more sauce
00:18:17
a couple of preparations that are great
00:18:19
for penne are arabiata or penne a la
00:18:22
vodka these are sauces that will really
00:18:25
work their way into the middle of the
00:18:27
hollow noodle so you get tons of sauce
00:18:29
in every single bite rigatoni
00:18:32
rigatoni are short wide tubes of pasta
00:18:36
that are always ridged on the outside
00:18:38
but smooth on the inside it comes from
00:18:41
the word regatto which means ridged
00:18:44
here we have rigatoni a la Grisha a la
00:18:48
Grisha is a classic Roman sauce that's
00:18:50
made in the pan using guanciale black
00:18:54
pepper pecorino and pasta water
00:18:57
the rigatoni is great to make in the
00:19:01
style of alegrisha because it really
00:19:03
stands up to the flavors of the
00:19:05
guancelli the black pepper and the
00:19:07
pecorino which are all very assertive
00:19:09
when the sauce comes together it gets
00:19:12
caught in those beautiful ridges so you
00:19:14
get tons of flavor even though it looks
00:19:17
very simple gonkilia
00:19:20
or shells is a type of pasta that's
00:19:23
shaped like a conch shell hence the name
00:19:25
these are conquilioni or jumbo shells
00:19:28
the small shells are great in soups and
00:19:31
brothy dishes the medium are amazing for
00:19:34
mac and cheese kind of like Velveeta and
00:19:37
the large shells are really good when
00:19:40
they're stuffed and then baked in the
00:19:41
oven
00:19:44
here we have shells stuffed with ricotta
00:19:46
and spinach
00:19:48
mm-hmm
00:19:50
jumble shells can be stuffed with any
00:19:52
mixture of meat cheese and or vegetables
00:19:56
and typically placed in a baking dish
00:19:58
with tomato sauce on the bottom and a
00:20:01
little bit on top to keep the noodles
00:20:03
from getting too dry this can be a very
00:20:05
hearty and filling dish you can serve
00:20:07
one or two pieces as an appetizer three
00:20:10
or four that's a meal so that was pasta
00:20:13
I hope you learned a lot and get to try
00:20:15
some of these delicious preparations
00:20:17
that we talked about today with all of
00:20:19
this new knowledge nothing is impossible
00:20:22
leave a comment and let us know what you
00:20:24
want to see next time on the big guy I'm
00:20:26
Adrienne Cheatham and I hope to see you
00:20:28
soon
