Fresh or dried? Farfalle or linguini? What to use when
I grew up in a home where we ate a lot of pasta and it’s still one of my favourite standbys. If you have a few packets of dried pasta in the cupboard, then you can always put together a meal. Have a look at my recipe for my Mother’s Pasta – nothing could be simpler. I personally prefer dried pasta – a lot of chefs I know agree with me on this. Make sure you use a good brand and cook it in a big pan of seasoned boiling water.
If you’re buying fresh pasta, I’d recommend buying it from a good Italian delicatessen, where they make it themselves.
Dried pasta
Spaghetti
Long thin strands – this is one of my favourite pasta shapes. My mother cooked this a lot for us when we were children. Serve it with my Bolognese Sauce, with Spaghetti with Meatballs and Tomato Sauce or try my Pasta with Prawns.
Macaroni
Short stubby tubes, this is used in one of the great comfort foods, macaroni cheese. Try my recipe for Macaroni Cheese with Soft Boiled Eggs. I love that combination.
Farfalle
The name means ‘butterflies’ in Italian and they look like butterflies or bows. Serve with a simple tomato and basil sauce or try my Bolognese Sauce.
Stellette
Tiny, star-shaped pasta, the name means ‘little stars’ in Italian. Add a handful or two to a simple broth made from a Knorr Stock Pot, cook until tender and serve with a little grated Parmesan for a quick, tasty meal.
Orecchiete
A small, rounded pasta shape, the name means ‘ears’ in Italian. Try them with purple sprouting broccoli or broccoli cooked in olive oil with garlic and a touch of chilli.
Conchiglie
Shell-shaped pasta, conchiglie look nice in a pasta salad. Try mixing them with cherry tomatoes, peeled prawns and shredded basil.
Rotelline
A wheel-shaped pasta, which goes well with tomato-based sauces.
Fresh pasta
Fresh tagliatelle
Long, thick strands, this is a classic Italian fresh pasta, traditionally eaten with rich, creamy sauces such as Carbonara or cream and ham.
