If you’ve ever been overwhelmed in the pasta aisle, you’re not alone. There are so many types of pasta on the market, from wispy angel hair to twisted fusilli. It’s for a good reason, too: Different pastas are designed for different sauces, and therefore, different dishes.
But what if you’re looking for a pasta that can do it all? Maybe you want to stock up during a sale, or perhaps you like to experiment in the kitchen. In either case, you’ll want to avoid grabbing a random shape—because there’s one that chefs unanimously recommend as an all-purpose pasta.
We’re here to share the best pasta shape for versatility, according to the insight of three chefs.
Meet Our ExpertWhat to Look for When Buying Pasta
As it turns out, the shape of your pasta is a pretty big deal. “Pasta shape is more than a visual choice; it defines how sauce and flavor come together,” says Renato Iera, chef and co-founder of IT Trattoria. John Flora, chef and founder of Flora Foods, echoes this concept, noting that the shape matters because it interacts with the sauce.
Overall, the goal of choosing pasta is balance. “The right shape ensures every bite has the perfect mixture of texture, sauce, and flavor,” Iera says.
However, if you’re shopping for an all-purpose pasta, you’ll want a shape that can handle both light and heavy dishes. Here are factors to consider:
Size: A moderate pasta size ensures it cooks evenly and pairs well with vegetables, seafood, or meat, Iera notes.
Texture: Pick one with some surface texture (i.e., it’s not slick or glossy) so sauces will adhere, recommends Flora.
Structure: Choose a shape with moderate complexity (think tubes or curls) so it works with everything from light oil-based sauces, to chunky meat or vegetable sauces, Flora suggests.
Thickness: A sturdy, thick pasta will hold up in a wide range of preparations.
“The quality of the product matters just as much as shape,” Flora explains. So, it’s worth selecting a pasta made of high-quality ingredients, as it will yield better texture and flavor in your dish.
Best Pasta Shape for Versatility
Now, there are several pasta shapes that win in terms of versatility. But if there’s one shape that got two thumbs up from all the chefs we interviewed, it’s penne.
So, what’s so great about penne? “For starters, penne pasta is a great size for many dishes. It’s not too long, short, wide, or thin,” says Ann Ziata, chef at the Institute of Culinary Education. Penne also has its signature ridges, Flora notes. “This makes it ideal for holding onto sauces, from light tomato-based sauces to creamy ragus,” he adds.
“Plus, penne has angled ends, which help capture bits of ingredients like herbs, cheese, or vegetables, ensuring each bite is flavorful and cohesive,” Flora explains. These ends can also cut through sauce—and thereby, scoop up more with each forkful, Ziata points out.
The hollow center of penne is worth calling out, too. It can trap flavor (i.e., sauce) inside, ensuring every bite is full and balanced, Iera notes. Finally, penne is thick and sturdy. “This strength will help the pasta resist tearing and breaking, allowing it to hold its own in baked dishes and cold salads,” Ziata explains.
Not convinced? Consider how penne stands up to other pasta shapes. “Compared to smoother or thinner pastas, penne delivers a more satisfying texture and better sauce retention,” shares Flora. Penne also offers a fair serving of pasta, especially when compared to smaller shapes (like macaroni) and larger ones (like rigatoni). Ultimately, penne is “refined enough for elegant plating, yet substantial enough for rustic comfort food,” Iera explains.
Luckily, as Ziata notes, penne is easy to find in grocery stores. This means it should be easy to stock up, ensuring you’re ready to make all your go-to pasta recipes. Happy cooking!
Read the original article on Real Simple
Dining and Cooking