Pasta has become one of the most popular dishes in households around the world. Originating in the fourth century B.C, it now appears in various shapes, colors and flavors from lasagna to spaghetti.
Noodles are one of the most classic shapes of pasta, coming in various thicknesses such as angel hair and fettuccine. Quite a basic type of pasta, but very versatile, noodles appear in various cuisines including Chinese and Japanese. They produce the familiar “slurp” sound and an undoubtedly irreplaceable shape, yet simply don’t rise to the level of other types.
I personally enjoy exciting shapes such as bow tie (Farfalle) as well as corkscrew (Cavatappi). I enjoy the way the sauce, whether it’s alfredo or pesto, gets within the crevices of the pasta and adds a depth of flavor.
Other forms I enjoy include penne and rigatoni which are generally thick and give a great mix of creamy, rich sauce and “al dente” pasta. While I can’t commit to a particular favorite, it is between penne and bow tie.
There are so many types of pasta I’ve never tried but I hope I will be able to taste. Pasta is so versatile that every time you try it, it becomes a new experience. Bon Appetit!
The name “Farfalle” comes from the Italian word which means butterfly. It is great for absorbing sauces, especially thick mixtures. (Photo/Roma Agarwal)
