Why Does Pasta Come in So Many Different Shapes and Sizes?

Pasta comes in many different shapes and sizes. In fact, there are approximately 350 different types of pasta around the world. These noodles can be organized into several different groups including long pasta (spaghetti, fettucine), tubes (penne), stuffed (tortellini, ravioli) and more! The meu at Li'l Rizzo's has a variety of different types of pasta.

Why All These Shapes and Sizes? 


Chefs use different shapes and sizes of pasta for different purposes because certain shapes hold different sauces better than others. Thin pasta, such as angel hair works better with thin oil-based sauce, while thicker sauces work better with thicker, heavier pastas. Flat pastas pair well with cream sauces, while tomato-based sauces seem to cling better to round pastas. What's your favorite shape of pasta?

Popular Pasta Shapes 


Alphabet Pasta - This pasta shape is a favorite among the children and can make any meal fun!

Capelli d'angelo - More commonly known as angel's hair, this very thin, long -cut pasta is sutiable for clear soups or oil-based sauces and is a very popular shape all over the world.

Cavatappi - Also known as "Corkscrew" pasta, locks-in the flavor with it's tight spirals. The shape pairs well with both simple and sophisticated sauces, while also great for pasta salads.

Cavatelli - This pasta resembles tiny hot dog buns. They are commonly served with thick, chunky sauces or in pasta salads.

Conchiglie - More commonly known as "Shells," this pasta makes a great addition to soups or as the base of a salad. These can also be used in place of macaroni when making macaroni and cheese. Larger shells are best when stuffed with a cheese mixture, meat and vegetables.

Egg Noodles - These types of noodles can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces. Typically used for stroganoff, these noodles have many great uses.

Elbow Macaroni - Probably one of the most popular pastas becomes another kid favorite when covered in cheese sauce. While commonly used for the traditional dish of macaroni and cheese, this pasta's versatile shape can be topped with any sauce, baked or put in soups, salads and stir-fry dishes.

Farfalle - You've probably heard it referred to as "Bow Ties." This pasta will brighten any meal with it's interesting shape. It is thick enough for a variety of different sauces.

Fettuccine - This long-cut pasta is flat and rectagular in shape. It is most commonly used with a creamy sauce in the ever popular Fettuccine Alfredo dish.

Fusilli - This long, spiral shaped pasta is seen in many pasta salad dishes. It can be topped with any sauce and also bakes well in casseroles.

Lasagna - These noodles have pretty much one purpose to make the casserole named after itself, Lasgna. Lasagna is created by using chopped vegetables, cheeses and any kind of sauce, typically a meat one, and it can be prepared ahead of time to freeze for a later date.

Linguine - This pasta has a great shape that complements a variety of sauces. It is also a good choice for salads and stir-fry dishes.

Manicotti - This type of pasta is most commonly stuffed with a mixture of meat, cheese and vegetables, topped with your favorite sauce and then baked.

Penne - Penne pairs well with virtually every type of sauce, but is exceptional when paired with a chunky sauce. This shape is also great for baking dishes.

Ravioli - This square shaped pasta is also used in a common dish named after itself. They are round pillows of pasta that have a filling consisiting of ingredients such as cheese, meats, vegetable and seasonings. They can be served with a red sauce or with butter, oil or cream. Try the Toasted Ravioli at our Lake of the Ozarks Italian Restaurant!

Rigatoni - The ridges and holes in this pasta make it perfect with any sauce, from cream or cheese to the chunkiest  meat sauces.

Rontini - Also a spiral shaped pasta, rotini holds bits of meat, vegetables and cheese, so it works well with any sauce or you can use it in salads, baked casseroles or stir-fry meals.

Ruote - Known by it's "Wagon Wheel" shape, this pasta makes interesting salads or add it to soup.

Spaghetti - America's favorite pasta shape, spaghetti is typically served with a tomato-based sauce and meatballs! Li'l Rizzo's loves to serve it that way! However, it can be used with nearly any type of sauce or it can be used in casseroles or stir-fry dishes.

Tortellini - This ring shaped pasta is typically stuffed with cheese, meat, vegetables or a combinationof hte three. It is commonly served in a broth or cream sauce.

Li'l Rizzo's has a wide variety of pasta shapes and sauces to fit everyone's tastes! Try our Spaghetti and Meatball or Cavatelli con Broccoli, paired with our Li'l Rizzo's "World Famous" House Salad. All of our menu items are made from the freshest quality ingredients and are served in generous portions. Stop by either Li'l Rizzo's location for the BEST Italian Food at the Lake of the Ozarks!

Lake of the Ozarks BEST Italian Food and Sports Bar! 


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Comments

  1. HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference of your article (for which I thank you), I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the website of “Il Vero Alfredo”.(with news also about franchising).

    I must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo – Alfredo di Roma".
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

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