Which pasta to buy for salads or soups, and which ones are perfect for meat: let's figure it out

Which pasta to buy for salads or soups, and which ones are perfect for meat: let's figure it out. Pasta can be called the most versatile product in the kitchen. But the number of their varieties may seem endless. What are the types of pasta and what are they used for. SSPDaily tells about it.

What types of pasta are there

Pasta is a general term for various types of noodles made from flour and water. It is believed that there are more than 300 variants of pasta in the world. They are distinguished by their shape:

• Ribbon-like
• Shaped
• Tubular
• Thread-like

Pasta also differs in length. Recently, gluten-free options, which have a low glycemic index, have become very popular. They do not cause a sharp spike in blood sugar, and after eating them, you feel full for a long time. There are also vegetable, rice, buckwheat, and lentil pastas.

What are the most popular types of pasta and what do they go with

Spaghetti

Classic long and thin pasta that has long been a favorite of Ukrainians. Spaghetti is thick enough to hold up in a meat sauce and thin enough to be served with a light cream sauce or even a simple olive oil and garlic dressing.

Capellini or Angel Hair

Very thin and long pasta, most often used in soups or served with seafood and light creamy sauces.

Farfalle

They have the shape of a butterfly or bowtie. They are most often used for salads, casseroles, and can be served with various sauces. They can be large (farfeloni) and small (farfalini).

Bucatini

They look like long hollow tubes that are about 25-30 cm long. They are made only from durum wheat flour. The name of this pasta comes from the Italian word "bucco", which means "hole". They are suitable for casseroles and can be served with various sauces. And sometimes they are used as cocktail straws.

Cannelloni

Hollow pasta tubes made from sheets of lasagna pasta, rolled into tubes. They can be filled with minced meat, cheese, ham, herbs, and vegetables. Then they are poured with tomato sauce and baked in the oven.

Ditalini

Very short to medium-sized tubes with smooth sides. Perfect for soups, pasta salads, and go well with any thick sauces.

Fettuccine

This is a special egg pasta that is cut into long and narrow ribbons. It is often served with a creamy sauce. You can safely replace classic spaghetti with this pasta. Some people confuse fettuccine with linguine, but the latter is flat and narrow pasta made from flour and water. Fettuccine, though flat, is wide, and eggs are added to the flour, which is why it has a yellowish color.

Fusilli

Thick, long pasta that has a spiral shape. They can add an unexpected flavor to any recipe. Ideal for thick sauces.

Lasagna

Long and wide noodles, which gave its name to the dish made from it. Lasagna can be flat or with curly edges.

Linguine

Flat and long pasta. Ideal with shellfish and other seafood (shrimp, mussels, squid), served with a creamy or light tomato sauce.

Macaroni

Small tube-shaped pasta suitable for making various casseroles because the creamy sauce can easily penetrate the middle, making the dish extremely juicy. It is also used for traditional macaroni and cheese.

Orecchiette

Small bowl-shaped pasta. The name means "little ears" in Italian. They are usually combined with meat or vegetables.

Orzo

The Italian name for this type of pasta means "barley" and it perfectly describes its appearance. They are ideal for salads or soups.

Penne

This pasta has a tube shape, approximately 5 cm long, with slanted edges. It can be combined with vegetable or meat sauces because the liquid "sticks" perfectly due to its special texture.

Ravioli

Small pillows of pasta dough filled with various small fillings: cheese, meat, or mashed vegetables. They are served with sauces, but can also be added to soups.

Rigatoni

Large hollow pasta with grooves. They are used in almost any dish: from sauces to casseroles. In Italian, their name can be translated as "ribbed". They retain their shape well during baking.

Rotelle

Small and round pasta shaped like a wheel. It is commonly used for goulash, dishes with grated cheese and thick sauces.

Tortellini

Stuffed pasta rings that can be eaten with various sauces, simply sprinkled with oil, or put in soup. They can come in different colors when manufacturers add beet, carrot, or other vegetable juice to the flour.

Conchiglie or shells

They look like shells and can be of different sizes. Large shells can be used for cooking with different fillings, while small ones are suitable for salad, soup, or baking. They are usually made from durum wheat and vegetable juice is added for color.

Pappardelle

Long pasta made from flour and eggs, which is up to 2.5 cm wide. Traditionally, they are eaten with various meat sauces.

Stelle

Small decorative pasta that looks like stars with a hole in the center. They are usually added to soups.

Vermicelli

Long, thin pasta that should be slightly thicker than the "hair of an angel". Used in seafood dishes or soups.

Ziti

Thin tubular pasta that holds sauces well due to its hollow core. They are commonly used in cheese, vegetable, or meat casseroles.

Which pasta is the healthiest

According to the US National Institutes of Health, 100 g of dry pasta contains about 70 g of carbohydrates, 7-14 g of protein, and 1-2 g of fat, which means it is an excellent source of energy and vegetable protein. Thanks to their minerals and vitamins, they also supply the body with a number of nutrients.

The best pasta is made from durum wheat and has a high gluten level. Such products can be whole grain and non-whole grain. According to the recommendation of Health

Canada, whole grain pasta should be consumed to help reduce the risk of developing cardiovascular disease and type II diabetes.

However, it is worth remembering that any pasta is not a dietary product, so its consumption should be moderate. In addition, pasta is often accompanied by sauces and other foods that can lead to weight gain.