Good Lifestyle

What pasta style did you prefer when you were at cheese,Cork-Curning Kiddo: Shells or Elbows? Chances fell firmly into one camp or the other, andHeated debatesThrough the Internet proves that many people have very strong opinions on which the noodle is number one.

But is there really a difference in flavor between different forms of pasta?

"Variable formed pasta must be similar if they are cooked properly. A dry pasta turned off can taste different pasta based on a restaurant, but it is not due to the cup," said Miles Mitchell, Academic Director and executive chief companyAuguste Escoffier School of Culinary Arts In Chicago, Illinois.

Basically, the shape matters little, but it is the ingredients that count a lot. Morgan Bolling, senior editor ofCuisse country magazine (Part of America's test cuisine) in Boston, Massachusetts, designs.

"The dried and fresh pasta have probably a little distinct because the fresh pasta often contain eggs. Similarly, with egg noodles, soba noodles or rice noodles, you will notice different flavors due to divergent ingredients "," says Bolling. "Any other difference in taste sensation is more about how they absorb the sauce they are cooked in or overcome."

So these are not really different types of pasta with different tastes because it is the sauce you choose to match the noodles with it seems to change the actual flavor of pasta. This sets a big debate now, is not it?

A general rule of Ronnie Schwandt, executive head atMarestalityAnd the cuisine of Leroy + living room in Coronado, California: "Use thinner and smoother pasta when using lighter sauces and ingredients. For more reliable preparation and more robust preparation, more thick pasta and more stressed are more appropriate. "

To maximize your pasta pleasure (average American spoons or slaves of20 pounds a year!), Follow these combination tips of the shape and sauce of the benefits below that benefit the maximum of all shapes. In addition, do not forget to check thatThe noodles purchased in store are the best, according to the experts, the Italian leaders themselves.

RELATED: The easy way to make comfortable foods healthier.

The best pairs of pasta and sauce:

Linguine pasta

"The word linguine means" small tongues "in Italian. It's flatter than spaghetti, but not as wide as the fettuccine, it absorbs the lighter sauces and may contain mixtures in place," says Bolling. Try pasto twin or a clam sauce of white wine and olive oil.

Spaghetti

While Schwandt prefers to stick to the classic twinning of Spaghetti Bolognese, bolling thinks that its uses extend well beyond slow thigh sauces. "I would say this is the most versatile dough. It's pretty thick not to get lost in sauces with meat, but it's as thin enough that it can go with a fast olive oil sauce . I like marinara with spaghetti from soak the rich flavor of tomato. But I also like Aglio E Olio, which is essentially just flakes of extra-virgin olive oil, garlic and red pepper " , she says.

Penne or rigatoni

The sauces made from ragus vegetables and chunky vegetables are stellar with tubular noodles, says Mitchell. "Match the hollow in the pasta with the size of the components of the sauce, so that it captures and provides a bursting of all the flavor." Bolling accepts and loves "ragus of meat with large flaps of beef or pork, or a pasta salad dressed in a vinaigrette, but packed with peas and feta."

Macaroni

"Every American knows that the pasta of the elbow are for Mac and the cheese. It also works well in baked pasta," Schwandt said. Although some appreciate the nostalgic connection, Mitchell finds it difficult. "I tend to avoid elbows because of their association with macaroni and cheese. It's hard to take a sophisticated sauce seriously when you associate them with pasta with elbow," he says. "Considering that there are more than 300 forms of pasta, I prefer to rely on other varieties."

Farfalle

Thick and wide pasta, from Bowtie can withstand pieces of vegetables and other solid mixtures. "I like to match it with other ingredients on the same size. For example, an oil-based pasta sauce with large pieces of asparagus or a slightly creamy sauce with jumped mushrooms," says Bolling. Mitchell also appreciates with creamy sauces, which nestle in the pinched center of the butterfly knot.

Orecchiette

Small ear-shaped pasta "are superb with cream sauces and spring vegetables such as fresh green peas," says Mitchell. You can also throw them in soups and stews to catch smaller ingredients like peas and cup-shaped cup carrots.

Pappardelle

"This shape can be a little more difficult to find at the grocery store based on where you live, but these long and long noodles are really good on the sauce," says Bolling. "As a general rule, the more thickest the pasta, the more it can hold up to a cumbersome and creamy sauce." Try a rich partner like Alfredo or a cream sauce of tomato vodka.

Orzo

Nope, it's not rice . This short grain-shaped dough is a nice subtle addition to other recipes, depending on the arrow. "Small cuts like orzo and Ditalini [small rings] are delicious in the soup and give in bulk without resuming," she says.

And after trying all these dishes, it is now time to dive throughout the Many ways to use the remover pasta sauce ! Our pasta love never ends.