For NaBloPoMo November 2014 my challenge is to upload a post every day thoughout the month. That's 30 days and 30 posts. The more page views I get per day the more money I will donate to the Childhood Eye Cancer Trust (CHECT). Help support my challenge by logging on daily and donating directly www.chect.org.uk.
Yesterday's total views: 57
Can you believe there're are more than 350 different types of pasta and even more names as often one shape of pasta is known by numerous terms. But they are all made out of the same basic ingredients, 100% durum wheat and water. There is a pasta shape to complement every pasta dish out there and pairing the correct pasta shape can make a big difference in your overall satisfaction when cooking. I currently have 6 different types of pasta at home, but I always veer towards some shapes rather than others. My favourites are spaghetti and fusilli but for a change I often use French brand Panzani which make an interesting Nouilles Fines variety. And recently I went out on a limb and bought large rigatoni tubes and some fusilli lunghi pasta which looks like an old fashioned spiral telephone cord! I still have no idea what to do with these! It got me thinking about matching my sauces to my pasta. For example whilst spaghetti bolognese is probably the most popular pasta dish it is actually fundamentally inauthentic as such a thick meaty sauce would be much better served with shells or tubes to 'catch' the sauce or even with longer thicker pasta like tagliatelle.
I've spent this evening doing a bit if research and I am astonished to find out what a speciality it is. It's common to become a wine or cheese connoisseur but I wouldn't be surprised if people start becoming more interested in the science of pasta shapes. It certainly has opened my eyes to how much more interesting 'making pasta' for dinner could be. Here are a few basic rules taken from the Good Food website www.bbcgoodfood.com.