For pasta, each shape has its own sauce

2022-10-25T10:31:12.847Z

On the occasion of World Pasta Day, the cook Alessandra Pierini offers her advice on choosing the best pasta according to the sauce

October 25 celebrates World Pasta Day every year.

Spaghetti, tagliatelle, farfalle, fusilli, rigatoni: supermarket shelves offer more and more varieties.

However, this choice confuses many consumers who do not know the rules of Italian cuisine.

The shape is as important as the sauce

"The shape of the pasta plays a role in the success of a recipe", insists Alessandra Pierini.

A cook, she runs an Italian grocery store in Paris in the 9th arrondissement, RAP.

In this Minute Papillon! podcast, she explains that the dough is not only a support, but that it is an integral part of the recipe.

“It's 50/50 between the dough and the sauce,” she points out.

What rule should be followed to choose the right shape of dough?

“The bigger, thicker and more consistent the paste, the more complex and sophisticated the seasoning will be.

The finer, more subtle and delicate the paste, the lighter the seasoning will be,” explains Alessandra Pierini.

For example, spaghetti, thin pasta with little surface area, are used for quick sauces: a drizzle of olive oil with parmesan, or pesto.

In April 2022, the HelloFresh platform asked 1,500 people about their pasta preferences.

It is spaghetti that has been voted the favorite pasta of the French.

Alessandra Pierini presents in this podcast the recipe for an original sauce to accompany them: a chicken sauce "à la pizzaïola".

To do this, she advises you to cut a chicken cutlet into thin strips, brown them slightly.

Prepare on the side a tomato sauce seasoned with olive oil, garlic, salt and pepper, and oregano.

Finally, mix the chicken strips with this sauce, then add the spaghetti.

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