If there’s one dish in the world that’s the perfect blend of comfort and sophistication, tradition, and fusion—both past and present—it would be pasta. This combination of noodle and sauce is the height of human gastronomical genius, right up there with chocolate and champagne. While traditionally considered a luxury food up until the 19th century, pasta’s stature in the world of fine dining dipped at the beginning of the 20th century, when it was commonly thought of as a poor man’s meal.
But with contemporary science and nutrition championing pasta, it’s now considered a healthy and balanced meal. With dieticians recommending less protein and more fiber and complex carbohydrates, pasta is now experiencing a resurgence in home and restaurant kitchens. But with a wide variety of noodles and sauces around, how do you know you’re doing pasta right?
Because of its versatile nature, pasta stands up well to experimentation. But as a rule, always remember these things: (1) thin noodles, like spaghetti, go with thin sauces, (2) thick noodles, like fettucini or linguine, go with thick sauces, (3) ridged or hollow noodles, like macaroni or penne, go with chunky sauces. Still having trouble telling your linguine and tagliatelle apart, or mixing up your alfredo with your pesto? Click through the slide show below for a handy guide to the wonderful world of pasta.
For more features on your favorite food, check out these links:
- Sexy Eats: Top 8 Love Foods
- Smart Snacking: 12 Healthy Merienda Munchies
- Healthy Options: 10 Substitutes for High-Carb Foods
- A World Food Tripper’s Bucket List: 30 Fares You Should Try in Your Lifetime
(Photo by Christian Cable via Flickr Creative Commons)
