About Tube Pasta

Submitted by admin on Mon, 08/17/2009 - 22:30

in

Pasta

Average:

Your rating: None

Summary

Yield	0
Prep Time	5 minutes
Recipes	Pasta

Description

About Tube Pasta

Ingredients

Instructions


Ditaloni Rigati thimbles (ridged) These "Thimbles," which are available in smaller sizes and ridged or smooth, should be used in soups with beans.	Elicoidali Helixes Use these shapes, which have a spiraling ridged pattern, with tomato, meat, and cheese sauces.

Fusilli Corti Short Twists These short, tight twists form hollows that will effectively trap meat, ragu;, and ricotta preparations.	Penne Grandi (Sardi) Giant quills These spacious tube shapes are for use with ragu;, meat, and robust vegetable sauces, such as those containing broccoli or cauliflower.

Penne Lisce Smooth quills Tomato sauces, including more chunky versions, meat sauces, and cream sauces are compatible with these quills.	Penne Mezzanine Half quills These half-thickness pennes are best matched with light vegetable sauces and tomato sauces.

Penne Rigate Striped quills Ridged penne are designed to take oil or butter-based sauces, meat or vegetable creations, and unctuous cheese sauces.	Pennette Little quills Match these tiny penne with tomato sauces, meat sauces, and also cream-based concoctions.

Pennotti Tricolori Large quills Long durum wheat quills (shown here in tomato, spinach, and plain egg flavors) are a specialty of Apulia.	Rigatoni Large grooved macaroni Choose this robust shape for meat and sausage sauces, fresh tomato sauces, vegetable sauces, and baked timballi.

Sedani Rigati Striped celery (tomato and plain shapes) Pair "striped celery" with meat, vegetable, or sausage sauces. Use smooth sedani as above, with cheese and egg combinations.	Tortiglioone Hollow spirals Also called "succhietti" (from the word for a "drill bit"), these short hollow spirals are for use with meat or cheese sauces.

Login or register to post comments
Printer-friendly version