Types of pasta: which one do we choose?

Choosing the right types of pasta according to the sauce we use is essential, as Italians are very picky… Just in my house, I have about 6 types of different pasta. I would have more, but I don’t have enough cupboard space! So, what types of pasta are better for which dishes?

Every now and then I will pop-up with some types of pasta, the best sauce for them, my favourite brands and where I buy them.

Long pasta

Spaghetti

Spaghetti are known to be the best type of pasta for the classic Italian carbonara, made with guanciale or pancetta, egg yolk and grated cheese.

Linguine

Linguine go hand in hand with seafood thanks to their smooth texture and result in a “creamy” effect in pasta.

Tagliatelle

Finally, tagliatelle have a more rough texture compared to spaghetti and linguine, and the best sauce for them is undoubtedly the Bolognese sauce, which Italian call “Ragù”.

Long pasta should never be cut! If you find it difficult to roll it up on your fork while you’re eating, you can always help yourself with a spoon. Barilla is definitely the best brand for spaghetti and tagliatelle that I've found in the UK!