Procedure of Spaghetti
Procedure of Spaghetti
PASTA SHAPES
There are hundreds of shapes and sizes of pasta with each shape used for different
preparations based on how the sauce will cling, the texture desired, or how the product
will be used. For example:
• Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for
chunkier sauces.
• Thin, delicate pastas, such as angel hair or vermicelli, are better served with
light, thin sauces.
• Thicker pasta shapes, such as fettuccine, work well with heavier sauces.
• Very small pasta shapes, like alphabet shapes and acini di pepe, are good for
soups.
Flavored pasta is available in a variety of shapes in both the dried and fresh forms.
Vegetable ingredients are added to pasta to provide both color and flavor. An example of
flavored pasta is spinach noodles that are green. Follow the package directions for cooking
flavored pastas.
To hold for a short Drain, toss with a small amount of oil to prevent sticking, cover,
time for service later and hold in warmer.
Drain and cover with cold water just long enough to cool. The
pasta does not need refrigeration for the short time it is cooling in
the water. When pasta is cool, drain and toss lightly with oil to
To cook a day ahead
prevent sticking or drying out. Cover and refrigerate. When it is
for service in a
time to use the pasta, immerse it in boiling water until just heated
heated dish
through. Drain immediately and use according to the recipe. The
pasta should not be cooked more, just heated to serving
temperature.
To use in a cooked
Slightly undercook the pasta.
dish
COOKING CHART FOR VARIOUS PASTA SHAPES
Cooking Cooking
Pasta Shape of Pasta Time for Pasta Shape of Pasta Time for
Name Name
al dente al dente
Wagon
11 minutes Rotini 8 minutes
Wheels
Elbow
Linguine 10 minutes 6 minutes
Macaroni
Spaghetti 10 minutes
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Adapted by Trina Barno, Linda Dieleman, and Mary Caskey. University of Minnesota Extension is an equal opportunity educator and employer. In
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