Some pasta shapes are more suited to certain dishes than others. Long, thin pasta, such as Napolina spaghetti, is more suited to creamy or smooth tomato sauces that lightly coat the pasta. More complicated shapes such as Napolina fusilli, work better with thicker sauces as the sauce gets caught in the spirals of the pasta.

As well as being made to all shapes and sizes, pasta is also made in different ways.

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