The Perfect Guide to Pasta Shapes | Pasta Types | Pasta Shapes Review | 350

The Perfect Guide to Pasta Shapes Pasta Types Pasta Shapes Review Show Number 350 Click the Subscribe button and then click here for the full list #TheDiabeticDietShow #PastaTypeReview #PastaShapes There are so many different types of pasta shapes out there it's hard to know which ones to choose for what recipe. You can buy or make cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough make fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough it makes foglie d'ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, you make orecchiette, strichetti, fettuccine, and corzetti. Pasta is designed to carry the flavors and textures of the sauce to the mouth, so a thicker meatier sauce needs a pasta shape with "pockets" like farfalle and a thinner sauce like marinara is best with spaghetti or bucatini.