Description
The article discusses different types of pasta and their uses. Casarecce pasta is a type of pasta that is shaped like a very narrow, twisted and rolled tube and is a perfect pasta to go with a meat sauce or add to a casserole dish. Maccheroni is a really popular and versatile shape that you can top off with just about any sauce and it's great for al forno dishes too, like macaroni cheese. Spaccatelli is a long, tube-shaped pasta that's been sliced down one side to cook more quickly, enabling you to create amazing Mediterranean dishes in no time. Spaghetti Quadri is a firm family favourite and the perfect choice for just about any pasta sauce you can think of, traditionally served with a lamb and pepper ragu. Silatelli is a short, slightly wider pasta like tagliatelle that is rolled towards the center - from near the Amalfi coast in Naples, it is usually cooked with courgettes and mussels or clams, or can be served with a simple fresh cherry tomato and garlic sauce. Linguine literally means 'little tongues' and is a great shape to make to complement a variety of sauces. Fussili's spiralled shape can be topped with
- Bronze pasta die for the Kenwood Pasta Maker attachment
- Suitable for use with the Chef and Chef XL models
- Bronze die pasta is less dense, with a rougher texture
Pasta die types:
- Casarecce pasta is shaped like a very narrow, twisted and rolled tube and is a perfect pasta to go with a meat sauce or add to a casserole dish
- Maccheroni is a really popular and versatile shape that you can top off with just about any sauce and it's great for al forno dishes too, like macaroni cheese
- Spaccatelli is a long, tube-shaped pasta that's been sliced down one side to cook more quickly, enabling you to create amazing Mediterranean dishes in no time
- Spaghetti Quadri is a firm family favourite and the perfect choice for just about any pasta sauce you can think of, traditionally served with a lamb and pepper ragu
- Silatelli is a short, slightly wider pasta like tagliatelle that is rolled towards the center - from near the Amalfi coast in Naples, it is usually cooked with courgettes and mussels or clams, or can be served with a simple fresh cherry tomato and garlic sauce
- Linguine literally means 'little tongues' and is a great shape to make to complement a variety of sauces
- Fussili's spiralled shape can be topped with any sauce, and added to soups, turned into a salad, or baked in a casserole
- Conchiglietteis a shell-like pasta shape from Campania with a ribbed surface that's able to collect lots of sauce - so it's a great one to go with a rich and runny pasta sauce and to soak up the flavours in a hearty soup
- Bucatini are slightly larger than spaghetti with a hole in the middle, so are a good one to make if you're cooking in a hurry - serve with amatriciana and carbonara sauces, or like in Naples, with a meat ragu
- Orecchiette has numerous regional variations and is excellent with vegetable sauces such as those made with broccoli, rocket, courgette and aubergine, it's also great with seafood, especially mussels
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