Pasta

I suggest that in your store cupboard you always keep a packet of short dried pasta such as tubettini or farfalline for soups or minestrone, a packet of spaghetti, a packet of larger shaped pasta, such as conchiglie and a packet of egg tagliatelle nests. When you have leftovers of different kinds of pasta shapes, this is ideal for making pasta and bean soup. Don’t forget, however, to check the sell-by dates on the packets from time to time.