Of course, nothing bad will happen if you mix and match shapes with sauces, the same way you’d mix colours on a palette, so go ahead and break the rules if you want – who knows what you may discover! Smooth shapes are great with oil and cream-based sauces ridged shapes help pick up grated cheese and thick sauces. Shells are great with vegetable-based sauces, and heartier meat and tomato-based sauces. Short cuts of pasta, such as macaroni, small shells, farfalle (bowties) work great in baked dishes, pasta salads, and with chunkier sauces. Long thick pastas are better with more robust sauces, such as meat sauces. These don’t overwhelm the strands of pasta and balance the weight of the dish perfectly. Long thin pastas, like capellini and spaghetti, are best with smooth, light sauces such as garlic and olive oil, marinara, or seafood (spaghetti alle vongole, anyone?). Here are some of the dies that Barilla uses or has used for making pasta.Ĭan you tell which shapes come from which dies? That being said, the flavour remains the same regardless of which dye a company uses. The difference between pasta extruded through a bronze dye versus a dye made from other materials, is that bronze dyes leave a rough exterior on the pasta, which catches more of the sauce and toppings. It’s then dried, boxed, and shipped to stores. We weren’t allowed to take any photos in the actual factory, but we saw how dry pasta is made by extruding pasta dough through either a bronze, Teflon, or plastic dye. It was definitely the trip of a lifetime! I was super lucky to be able to visit the Barilla factory in Parma, Italy last fall, where I saw firsthand how their pasta is made. I’m as excited to share all of this with you as you probably are to read it, so let’s get started! Have you ever wondered about the history behind each different pasta shape? Or which pasta shapes go best with which sauces? When do we choose a smooth penne and when do we want a ridged one? Why do meaty sauces go better with short pastas, and smooth sauces better with long ones? This year, 14 young chefs went head to head, creating their masterpiece signature dishes and taking on a blank canvas in black box rounds. The Art of Pasta is also the theme of this year’s Barilla Pasta World Championship competition, which you may remember I was fortunate enough to attend last year. Pasta is like art that combines beauty and taste. The beauty of how easy it is to make it into a meal. There’s the simple beauty of combining semolina and water to create it. But aside from being one of my favourite meals, I also find pasta really beautiful in a couple different ways. I’ve never really met a pasta I didn’t like. This post was developed in partnership with Barilla Canada.
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