Pasta and Noodles

Long or short, thick or thin, smooth or ridged, curly or straight — there are a plethora of shapes and sizes of dried pasta to choose from. The choice may feel intimidating, but the general ‘rule’ is that the pasta shape should work in harmony with the accompanying sauce. Perfect pasta pairings include long, thin pasta, such as spaghetti and linguine, with olive oil-based sauces and wider strands paired with cream- and tomato-based sauces. Heavy, chunky sauces require a sturdier, shorter shape such as rigatoni or penne. Ridged or curly shapes are good for capturing sauces and giving them something to cling on to. Pasta doesn’t have to be made with wheat, there are an increasing number of different types around, such as black bean, buckwheat, lentil and corn pasta, which are great choices for those with gluten intolerance.