3 Pasta Shapes, 3 Sauces, Anyone Can Cook

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Ever wonder why there are so many pasta shapes?

I’m going to break down which shapes go best with which sauces and then cook three different pasta dishes to show you why switching things up might be worth it next time you’re in the kitchen.

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Cacio e Pepe – https://bit.ly/485LAs2
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TIMESTAMPS:
00:00 Intro
00:35 Flat Pasta and Cacio e Pepe
03:19 Ad
04:04 Finish Cacio e Pepe
04:31 Tube Pasta and Cannelloni Ripieni
10:26 Wide Pasta and Pappardelle al Cinghiale

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Director, Chef and Host: Andy
Videographer: Ben Hasic
Editor: Caleb Dawkins, Liam Craig

Have you ever wondered why there are so many pasta shapes? Cuz it’s not random. Each one is designed to work with certain sauces. You get the pairing right and the whole dish just hits better. And the funny thing is some of the most popular pasta dishes outside of Italy. Yeah, I’m looking at you spaghetti bolognese actually use the wrong shape for the wrong sauce. Now, I am not here to shame your spaghetti bolognese, but I am going to break down what shapes go best with what sauces. and I’m going to cook three different pasta dishes to show you why switching things up might be worth it next time you’re in the kitchen. A huge thank you to Maiden Cookware for sponsoring today’s video. Let’s get stuck in. Now, I know I kind of threw shade on spaghetti bolognese and I love spaghetti bolognese, but these thin passes like linguini and especially spaghetti are actually better with thin olive oil like aliolio and lighter sauces like kete which we’re going to make today. So, if you like spag bowl with spaghetti, by all means, do it. But the truth is that these passes were designed for thin sauces. So, I’m going to show you one of my favorite thin sauces to make. It’s super simple to pull together, but there’s a lot of technique in the sauce, and it’s caught a lot of people off guard. First things first, I got a pot here with some water, salted, and not too much, maybe 2 liters. So, first things first, let’s get this pasta cooking. Got about 120 g of pasta here in the pasta goes. The reason we don’t want too much water, cuz we want that lovely starchiness to come into the water, cuz we’re going to need that to make our sauce go lovely and smooth. We’re going to cook our pasta for around 10 minutes. At about 8 minutes, we’re going to take out just under a cup of hot water. I’m going to show you the trick to get that water to the right temperature. While that’s going, I got a fry pan here. I’m going to turn on the heat, kind of a medium high heat, and we’re going to add our black pepper. Fresh ground black pepper. About a teaspoon. We’re just going to toast that really lightly until it goes nice and fragrant. And we’re going to turn the heat off. Really important that there is a bit of heat in this pan when we start making our sauce, but it’s not too hot. Make sure you stir your spaghetti, otherwise it will stick together. So, no olive oil in the water. I don’t think it does anything, but salt. So, nicely seasoned water, no olive oil. Keep stirring your spaghetti every 1 minute or so, and that’ll stop it from sticking. Our pepper’s nice and fragrant now. Heat off. So, our pasta’s been cooking for about 8 minutes now. I’m going to take out just under a cup of the pasta water and add an ice cube. Going to move this fry pan into the center spot. Pasta is still cooking. Just wait for this ice cube to melt. That which would mean the temperature of the water is roughly at the 70° C mark. If we pour this boiling water straight on the cheese, the cheese is just going to split. So, we need to make sure it’s well under boiling point. Hence, the ice cube does dilute it a bit. So, you could be a bit more patient and just let it come down to room temp slower. But, I feel like your timings are messed up then. So, I quite like this ice cube method. Make sure our pan’s not too hot. Just adding a little bit at a time, the water to the cheese. We’re just looking for a kind of saucy consistency. You’re probably not going to get it super smooth at this point. Add a little bit more water at this point. The pasta will soak up a little bit of it. And then into a pan, we add our spaghetti. And we start mixing. No heat here. And just keep stirring. So, a key to a smooth ketchup pepe like this is to stir vigorously until the mixture emulsifies and becomes a sauce. And having the right tools makes all the difference. I’m using the Maiden 10-in stainless clad frying pan, which you’ve seen me use in heaps of my videos before. It’s probably the one I go to most when I’m cooking. Maiden stainless clad pans are crafted in Italy and used by professional chefs in some of the world’s best kitchens. They’re focused on professional quality products that designed for the home cooks and chefs. You’ll find them in many three star Michelin restaurants. The five ply stainless steel material allows for great heat retention, even heating, and good heat control. The curve of the pan makes it easier when moving things around a pan or trying to emulsify a sauce like we’re doing right now. It also has a rolled rim which allows us to pour sauces without making mess. So, if you’re looking for professional quality stainless cookware, then definitely check them out. Now, now let’s get back to this pasta before I overcook it. Not going to lie, it’s a bit of a workout that one. You really have to stir it like super vigorously and it’s a little bit harder when you’re also trying to talk to a camera, but that’s okay. We got there. Get a bit of extra sauce on there. There you go. Catch your pepe. Man, it’s delicious. It really is so simple, but incredibly delicious. So the next group of pastas I want to talk about is this like tubular form. Now this is a very extreme the kind of the biggest ones that you get. This is a canalone pasta and it’s used for filling. So we’re going to do the kind of Naples version of this dish. Canaloney rapini which is ricotta filling with spinach or I’m going to use silverbe today. Some parmesan a simple tomato sauce and then we’re going to oven bake it. But there’s also a version from Rome with chicken livers which sounds delicious if you’re into chicken livers. And there’s also the uh Amelia Romano version which is with like a bashimal and a meat sauce. But these tube form passes are great for thicker sauces, for chunky stuff and you know like pennet is great with like tuna sauces with capers and stuff so that stuff gets stuck in there and it’s easy to pick that stuff up. And this is a fantastic recipe for dinner parties or even week nights. It’s honestly not that complicated and it looks probably more impressive than it actually is to pull off. So first things first, we need to process this silverbe and get that sweated down. If you’re doing spinach, which is probably a way easier way of doing this, just do the same process. But obviously, if you’re using baby spinach, you don’t even need to kind of cut it up at all. You just can can just kind of saute it off. But I prefer silverbe. Take the greens off. Then we’re going to finely dice the white bits. And we’re going to shred the greens and keep them separate because they’re going to cook at completely different times. The white bits are quite fibrous and take a bit of take a bit of cooking. The greens, you just need to kind of sweat down and watch them change color. All right, I’m going to make our tomato sauce at the same time because, you know, efficiency. We got a big pot here for our silverbe. It’s probably overkill to be perfectly honest, but that’s okay. Couple of tablespoons of olive oil on the bottom and a couple of tablespoons in saucier for our tomato sauce. In the tomato sauce, I got two cloves of garlic just crushed. And that goes just to put a fragrance on our oil. And then once this comes up to temperature, we’ll start sweating down the white part of our silverbe with a big pinch of salt. Once our garlic is sizzling a little bit, turn the heat right down. Add tomato pada. A little bit of water just to make sure we clean clean the jar out and get it all. Pinch of salt, some basil, and we’re just going to let that simmer for about 15 minutes just to cook the tomato out a little bit more. So after the whites have been sauteed for about 3 or 4 minutes, we’re going to add all the greens along with maybe a quarter of a nutmeg, freshly grated, small pinch of salt and some fresh pepper. [Music] Oh, like 3 minutes max. I’m going to pour it out into a tray. Spread it out evenly. Now, if you got the time, just let that cool to room temp. It’ll take an hour or so, or just shove it in the fridge if you want to get it done sooner. All right, sauce is just simmering nicely. In a bowl, going to add the ricotta. Just break it up nicely. Just a small pinch of salt. You don’t need much. Another little bit of nutmeg. And about 50 g of grated Parmesan cheese. Okay. Add the room temperature silverbe and then mix it really well. Before we move on, we’re just going to check the seasoning. Yum. Put that aside. What am I doing next? Ah, we need to cut the cheese mozzarella just for the top of the dish. Doesn’t need to be paper thin, but you don’t want it too thick. Someone commented once that I wasn’t using real mozzarella because it was too yellow. I think it’s actually more to do the color is more to do with the diet of the cow. Anyway, the more you know. The easiest way to fill these tubes is with a piping bag. If you don’t have a piping bag, you can just kind of spoon it in there, but it’s a bit of a pain. We do want to cut a reasonably large hole in the end so we don’t get stuff caught. Pretty simple. Put your tube in. Fill it up. Wink one side. Make sure it’s full on the other side. There we go. So, I got a 24 cm kind of square baking tray here. I’m going to get a bit of our tomato in the bottom. Try to leave the garlic behind. Just enough to cover. in the canalon. Go. Stunning. More sauce over the top. Move it up. Some mozzarella. Probably going a bit heavy-handed in the mozzarella here, but hey. Cover it loosely with foil cuz that’s going to trap some steam inside and help that pasta soften. And we’re going to put into 180° C oven on fan force. We’ll check it after 20 25 minutes. We’ll probably remove the foil and continue cooking it. Oh, I tell you what, this looks pretty special. After about 30 minutes, I pulled the foil off and let it go for another 15. Let’s see how it’s turning out. It’s incredible how much sauce those tubes suck up. Tell you what, it looks pretty good. I really like this nice crusty cheesy bit on the side. I reckon that’s going to be where it’s at. All right, let’s have a taste. Smoking hot. Well, it was very hot, but it was delicious. It’s actually way lighter than you think it’s going to be. That ricotta and silverbe that is delicious. But next up, flat and wide pasta for one of my favorite pastas to cook on a cold Sunday afternoon. Papadelli Shinkali. Um, apologies for pronunciation, but it’s basically a wild boggu with fresh papadelli. We’ll talk about the papadelli in a second because we really need to get this regu starting cuz it takes a few hours to cook out. So, yesterday I took some pork shoulder. You can’t really get wild bo here in Australia. I’m not sure why, but I know we can’t eat the wild pigs that live here. Uh, unlike in New Zealand where we can eat them. So, if you can get wild boar, I do encourage you to use that. If you can’t, then just use pork shoulder like I’ve used. We’ve marinated it in a bottle of Italian red wine, uh some carrots, onions, celery, bay leaf, rosemary, a little bit of salt, some black pepper, and some juniper berries. Completely covered that, left it in the fridge overnight, and now we’re going to cook it. So, first things first, zfrito. So, classic morapal sophrito, carrots, onions, celery. So, onions, nice and finely diced. We want this sfrito to almost disappear. So, we’ll keep it nice and small. And then just one stick of celery, also nice and finely diced, and one carrot, also finely diced. Then we just got two fresh bay leaves. So, two sprigs of rosemary. Just leave those whole. And we got a couple of garlic cloves, which we’re not going to really cut. We’re just going to crush. And we’ll use that to infuse our oil at the start. Some tomato paste. and some fresh tomatoes, but we’ll deal with those later. So, our porks are marinating overnight, and we just want to pass it cuz we want to keep the wine. We want to dice the pork nice and fine. Oh, and you want to make a big mess. Uh, but we do want to get rid of our aromats. Do need to clean that up before it stains my bench. So, while that’s draining, we’re just going to qu we’re going to cut our guanchal. Now, I think traditionally it’s actually use lard in this dish. Um, but I think guanchali works really well. Also, if you can’t find gelato or guanchchali, you could just use some panchetta instead. Just going to take the skin off and then finally dice it. Keeping as much of the fat on as possible. You really want to keep this part. Okay, we’re just going to get this slowly rendering down while we’re cutting our pork. So, just add a little bit of olive oil just to get it going. On a kind of medium low heat at this point, we’ll get that kind of rendering down. So the pork now, you would think you could just mince this, but it’s better to hand dice it. And it sounds extreme, but I think you get a much better texture. So just work it piece by piece. And you just want to dice it relatively small. And you’re looking for, you know, something like this size, kind of 1 cm square. Not even 1 cm, half a centime square. And for me, this is perfect Sunday cooking. And go to the market on Saturday, get all your ingredients, and then wake up Sunday morning. And while you’re having your coffee, start your raggu. Nice early dinner Sunday night, like 5:00. Asleep by 8. Happy days. All right, that’s the pork done. Time to start cooking this Alfredo. I wash my hands, though. So, turn our heat back on to a medium. And first thing, just get our two cloves of garlic in there. Judge how much fat you got on there. I’m going to add a little bit more olive oil, maybe another tablespoon. And we’ll just let that garlic bloom. Not Orlando. Oh, is he dead? Next. Going to add all our safrito. And I wouldn’t add any salt at this point. The guanchal is pretty salty. We did season our pork before we when we marinated it. So, we just want to be careful we don’t overseason it. I tell you what, that smells delicious already. So, this will make a lot of raggu this recipe. But if you’re going to make this type of thing, it’s honestly not worth making a small batch. Make heaps and just like keep it in your fridge, freeze it if you have to. It’s not that much more effort to make like a double batch. So, it’s time to add our pork to the mix. We don’t really need to seal this off. It’s not like we’re like French brazes where you kind of you’re trying to develop heaps of color or mayard. Tomato puree or tomato paste. Stir that through. Now, I got two tins of whole tomatoes. Just whole peeled tomatoes. I put them in a jar and I’m just running them through my hands. This is going to cook for like four or 5 hours, so they will break down. And you don’t need to make sure it’s complete like patada, but I think just running your fingers through it just helps that process and also feels kind of nice in that goes. And finally, the wine that we marinated the pork in or the bore if you lucky enough to find some rosemary bay. Make sure everything’s nice incorporated. And then we want to bring that up to a simmer and cook it really lightly and slowly. I’m going to check it after 3 hours, but I think it’s probably going to take more like four. And start with the lid on, then just judge how kind of viscosic the sauce is as to when you take the lid off. I’ll probably take the lid off after an hour and just let it slowly come down. If it gets too thick, you can add a little bit of water, a little bit of wine or some vegetable broth just to loosen it up again. [Music] So, while that’s cooking, let’s make the star of the show, the papadelli. Okay, papadelli. It’s the perfect shape for this pasta. wide noodles. These aren’t even particularly that wide. Mine will be a lot wider than this, but wide noodles. Lots of surface area to pick up sauce, which is what we’re after. We want to pick up this delicious raggu. Now, if you’ve got time, I suggest you make your own. I think fresh papadelli is so much better than dried papadelli. I have no issue with dried pasta. I’ve already used it twice in this video. It’s delicious stuff. But fresh papadelli just hits different with this type of sauce. But don’t stress if you don’t have time. Just buy some good quality dried or semi-dried pasta. to make pasta. The simple pasta dough recipe is for every 100 grams of pasta flour or tippo flour, double zero tippo flour, one egg. So, I’m going to do 300 grams of flour here. Just pour it straight onto your board or your bench. Use the bowl to make a well in the center. And I’m going to crack three eggs in there. Now, you can you see a lot of people doing the like the egg straight egg yolk pasta. You absolutely can do that. Um it’s just very expensive. Eggs are expensive. We all know that. Use your senses when you’re cooking. I can hear that that’s starting to get a bit rapid. This is too rapid of a boil. We don’t want to boil this. We’re trying to We’re trying to braze it. So, lift the lid. Give it a stir. Turn it right down at this point. Lid on. Just let it go. About a tablespoon of olive oil and a pinch of cooking salt. That’s a three finger pinch. That’s not a pinch for me. That’s a pinch. Everyone always asks how my sodium levels are and I had them tested the other day before and they’re great apparently. So there you go. I eat heaps of salt. This is not nutrition advice. Please see your doctor if you’re having issues with sodium. Break your yolks and then whisk it all together. Now the trick is here is we’re slowly trying to incorporate more flour from the outside in before we try and we don’t want to break the well. We don’t want to break the moat, I guess, or the walls. I guess it’s not really a moat, is it? Once you feel like it’s dry enough to handle, use a bench scraper and start chopping that flour through the rest of that egg. It’ll slowly start coming together. Then you can bring it together into one dough ball and start kneading. Then just look off into the distance and think about life, love, family, just those beautiful moments that we have been. Put that in the recipe, please, Sarah. All right. So, kneading. Fold over and then use the palm of your hand or the to push down and away. Fold over. Push down and away. Get into a bit of bit of a rhythm. Just need your pasta while your dog sleeps all day. Does Oh, he’s all Hey. Oh, good morning, sunshine. Sorry. Did I disturb you? Yeah. Go back to sleep. All right. Once we’ve got a nice smooth dough, we’re just going to try and get it into like a nice smooth ball without too many folds cuz you don’t want it to dry out. And then it’s really important that we rest this. So, we’re going to rest this for well until that pass is ready. You can do it a day or four. Just cover it in like use like a ziploc bag, place it in your fridge overnight or for us, we’ll place it in the fridge for while this is cooking and then we’ll roll it just before we’re ready to to finish the sauce. So into a reusable bag just stops the air flow. Try and get as much air out of it as you can. Into the fridge. I’m going to go have a chill on the couch while waiting for our raggu to cook and then we’ll come back and roll this. So the sauce has been cooking for about 2 and 1/2 hours now and it’s looking great. It’s actually pretty close. I think the difference between like this kind of uh normal pork as as opposed to bore it probably doesn’t take quite as long as bore takes to cook. But we’ll have a taste. It’s delicious. And it’s completely tender. It just falls apart in your mouth and it’s not dry. That’s lovely. The level of sauciness is great, too. So happy for that to sit there. Now, I took the lid off at about a 1 hour mark and I’ve let it reduce since then. So, we’ll let that do its thing. We’re going to start rolling our pasta now. Now, if you don’t have a pasta rolling machine, you can do this by hand, and I have done it many times by hand before, but I have a pasta machine now, so I’m going to use it. So, what’s the trick to rolling pasta? Patience and lamination. Lamination is where we kind of roll it out to a certain thickness and then we’ll fold it on itself, roll it out to a certain thickness. So, it does help if you start with a rolling pin just to get it at a reasonable thickness to go through the machine without destroying your machine. And what I’m going to do is actually cut that in half. We’ll work with half the batch. We’ll leave the other half back in that same bag so it doesn’t dry out. So try and keep this the the nicer shape you keep this at the start, the easier of a shape it’s going to be as you’re working it. So I’m on the thickest setting here. Sort of a mediumish speed. Through we go. So we got that through once. We’re going to fold it over. Flatten the end out. Back through again. Do that once more. So, fold. Fold. Now, we’re going to put this folded edge into the pasta roller. So, two times lamination should be enough. Just going to roll that through on that same thickness. Again, you can see when we’re laminating it, we’re not getting that crack anymore. The first time we did it, we’re getting all these cracks that look like this at the end here on all the sides. Now that we’re not getting that, we know we’re good to go. So, we’re just going to go up one size at a time. Push it through. Can dust it a little bit. You don’t want excess heaps of excess flour. If you’re starting to feel like it’s getting unwieldy, feel free to cut it and work it in sections. This next pass is the second to thinnest pass. And for me, that’s about as thin as I’ll go for a papadelli, but I will put it through twice on that setting. So, this is the same setting. Just going to dust it with flour. We’ll cut it all up together. So, I’ll just leave that there. Cover it with a tea towel so it doesn’t get any drier than it is. Give our regu a stir. Then, we’ll go again. That’s delicious. Just FYI. So, to cut our papadelli, helps to pull it apart. Hopefully, it hasn’t stuck together like mine has. If it does, just gently peel it apart. Dust it with flour. And I like the noodles around I guess what’s that? 40 cm long. Dust it heavily on the top. Now, if you’ve done it in two batches like I have done here, don’t be tempted just to keep stacking them up cuz you want to keep them as tight as possible. That way, you’re going to get as least waste as possible. Now, we’re just going to roll it up a bit. Nice and light. If you want to be really fancy, you could trim this, but you know, this is how I’m cooking. Let’s not bother trimming it unless you want to. Unless you got a hot date that you’re trying to really impress. Then cut. These are a bit thin, but that’s okay. This is kind of the perfect size, I think. What’s that? 2 and 1/2 cm. Pull it all apart into nice piles. All right. Get lots of boiling water coming up. We’ll blanch our pasta. Only take about 2 and 1/2 3 minutes as fresh pasta. And we’ll get some of our raggu into a into a bit of pot that we can um toss it in. And we’re ready to serve. So, we got a large pot filled with salted boiling water. In goes our papadell. This will not take long. And you want to make sure the water stays boiling. So, I’m going to put the lid back on it. I got a saucy air pot in with our raggu. That’s hot. That pot. Didn’t realize that was hot. There you go. Uh, I like that’s probably three portions of pasta there. I like to put like two of these spoons per portion. That feels about right. Woo. That’s looking good. I’ve got like Justin Timberlake stuck in my head. That’s not Justin Timberlake, is it? So then we just want to stir the pasta through the sauce, making sure that all those noodles are gripping that delicious sauce. So we’re over the heat here, too. We’re just trying to lightly finish that sauce so it gets a little bit stickier. Then we’re ready to serve. Traditionally, I don’t think this pasta is served with much cheese cuz I think it’s rich enough and it doesn’t really need it. Let’s have a taste. I tell you what, it smells delicious. Oh, that fresh papadelli is something else. And you can see that these wide noodles, they just hold that sauce so well. Yeah. So remember the long and thin pastas, these love silky sauces like olive oil, lemon sauce, and even carbonara. The flat and wide just like this, they’re built for meat sauces. They’re meat sauce magnets. Being very rude. And the tubes and twisted pastas, well, they’re great at holding on to things like pestos, vegetable sauces, and tuna sauces. Thanks, legends, so much for watching. Uh if you’re not subscribed, please do. We post videos every week from recipe videos to restaurant videos and we tell stories about the industry that I love so much. We’ll see you next week for another recipe or a restaurant visit or who knows what. Peace.