we’re going to take you through some
basic pasta shapes now there are
hundreds of pasta shapes they can be
really daunting this is our guide to
pasta shapes we’re going to talk you
through some of the basic classes and
group that go really great with certain
sources so starting off the trip yes
trip pastas spaghetti is probably the
thinnest you want it with the lighter
sources linguine linguine is basically a
spaghetti squished what a linguine are
brilliant with is lighter sources of
fish sauces or sources that you don’t
want to dominate the flavor with the
pasta whereas failure deadly and popping
out of there a really good with slightly
heavier sources so a polonaise these
actually unravel don’t they in the water
to form the strip’s it just picks up all
the nuggets of that meat and that’s why
actually in Italy they never serve you
spaghetti with Valen ace which is
completely ironic because in this
country that’s the dish but whatever you
prefer I feature to their own absolutely
but you’ll struggle to pick up the meat
with these whereas with the taliaferro
the pappardelle lot easier to soak up
those juices this cluster is probably
your more classic you know restaurants
in the UK often serve fusilli or Penn
there again probably better with a
weightier sauce we use this with our
tomato and capers and tuna sauce and
these ones here are Riga Tony which have
a nice big hole for keeping any hidden
bits of tuner or papers or whatever in
your sauce in this third cluster
orecchiette literally means little ears
a very traditional type of pasta but
again this little groove picks up lovely
sources if you’ve got anything with a
bit more meaty consistence your porcini
mushrooms
brilliant brilliant or lentils is
another one
a lentil pasta but I love for family
firstly I think they look beautiful
pedophile a means little butterfly these
are actually a really easy one to make
because it’s just a rectangle squished
yet with fresh pasta so it was always
fun to do these were yeah these Brittini
with Perla
kids love shapes that are a little bit
more unusual I am sorry but I’m a little
bit obsessed with these and we’re
cheating a little bit here because I
know we’re talking about Pat sauces this
little cluster here you wouldn’t make
pasta sauce from but you’d add them to
soups and stews and it just gives that a
little bit of a body to a soup or I’d
say we were brought up eating broad or
which is cheek homemade chicken broth
with any one of these inside and
Parmesan or was our version of cheese on
toast
yeah essentially it was baby food for us
but even as adults students we said yeah
we live like this in university these
ones here old so it does look a little
bit by like rice but it is pasta and
again these ones the texture of them
when you eat them in a soup or stew is
out of magazines on them yeah
really tasty and kids love them but the
best ones by far for me and the little
star system yeah so these are some of
our favorites but I’m sure there’s some
out there that we haven’t even have it
so we’d love to hear from you write in
the comments box about what shapes you
cook with with what recipes and and yeah
get in touch we’d love to hear from you
you
basic pasta shapes now there are
hundreds of pasta shapes they can be
really daunting this is our guide to
pasta shapes we’re going to talk you
through some of the basic classes and
group that go really great with certain
sources so starting off the trip yes
trip pastas spaghetti is probably the
thinnest you want it with the lighter
sources linguine linguine is basically a
spaghetti squished what a linguine are
brilliant with is lighter sources of
fish sauces or sources that you don’t
want to dominate the flavor with the
pasta whereas failure deadly and popping
out of there a really good with slightly
heavier sources so a polonaise these
actually unravel don’t they in the water
to form the strip’s it just picks up all
the nuggets of that meat and that’s why
actually in Italy they never serve you
spaghetti with Valen ace which is
completely ironic because in this
country that’s the dish but whatever you
prefer I feature to their own absolutely
but you’ll struggle to pick up the meat
with these whereas with the taliaferro
the pappardelle lot easier to soak up
those juices this cluster is probably
your more classic you know restaurants
in the UK often serve fusilli or Penn
there again probably better with a
weightier sauce we use this with our
tomato and capers and tuna sauce and
these ones here are Riga Tony which have
a nice big hole for keeping any hidden
bits of tuner or papers or whatever in
your sauce in this third cluster
orecchiette literally means little ears
a very traditional type of pasta but
again this little groove picks up lovely
sources if you’ve got anything with a
bit more meaty consistence your porcini
mushrooms
brilliant brilliant or lentils is
another one
a lentil pasta but I love for family
firstly I think they look beautiful
pedophile a means little butterfly these
are actually a really easy one to make
because it’s just a rectangle squished
yet with fresh pasta so it was always
fun to do these were yeah these Brittini
with Perla
kids love shapes that are a little bit
more unusual I am sorry but I’m a little
bit obsessed with these and we’re
cheating a little bit here because I
know we’re talking about Pat sauces this
little cluster here you wouldn’t make
pasta sauce from but you’d add them to
soups and stews and it just gives that a
little bit of a body to a soup or I’d
say we were brought up eating broad or
which is cheek homemade chicken broth
with any one of these inside and
Parmesan or was our version of cheese on
toast
yeah essentially it was baby food for us
but even as adults students we said yeah
we live like this in university these
ones here old so it does look a little
bit by like rice but it is pasta and
again these ones the texture of them
when you eat them in a soup or stew is
out of magazines on them yeah
really tasty and kids love them but the
best ones by far for me and the little
star system yeah so these are some of
our favorites but I’m sure there’s some
out there that we haven’t even have it
so we’d love to hear from you write in
the comments box about what shapes you
cook with with what recipes and and yeah
get in touch we’d love to hear from you
you
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