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SPAGHETTI (spah-geh-tee)Cooking time: 8 minutes.The ultimate pasta. Truly neapolitan, quintessentially italian. Great with any sauce, not recommended for cold pasta dishes. |
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FARFALLE (far-falh-ley)Cooking time: 10 minutes.They look like bows, but they're called butterflies. Great favourites with children, farfalle are recommended for cold pasta dishes, and other sauces with bite-size ingredients. Look for the green version, made with spinach. |
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FUSILLI (foo-zee-lee)Cooking time: 13 minutes.The commercial version of a form that used to be molded by hand around a knitting needle. Also recommended for cold pasta dishes. |
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PIPE RIGATE (pee-pay ree-gah-tey)Cooking time: 10 minutes.Another classic pasta shape, commonly called "conchiglie" (shells). You can easily imagine all the sauce that gets trapped inside... |
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PENNE (pen-neh)Cooking time: 12 minutes.The 'smooth' variety of penne is perfect for white, cream-based sauces, while the 'rigate (=striped)' are suggested with coarser sauces, such as tomato, meat, vegetable sauces. |
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TRENETTE (Trey-net-tey)Cooking time: 8 minutes.Oval-shaped spaghetti. They are traditionally used for fish pasta recipes, and of course, al pesto. |
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