A guide to pasta noodles and when to use them.
Chef Justin Guidel at Trattoria Villagio making spaghetti pomodoro.
Although it seems that pasta should be interchangeable, the shape can make all the difference. Chef Justin Gudiel at Trattoria Villagio in Clifton shares his guide to pasta shapes and the sauces they go with.
Everyone knows spaghetti. Gudiel says the long, thin noodles are best served with a loose tomato sauce or sprinkled lightly with cheese and pepper, and no sauce at all. For a versatile shape, choose rotini. According to Gudiel, this spiral noodle is perfect for pairing for simple sauces or stews. “When combined with other ingredients, the pasta can make a stew become rich and thick.” Versatile in a different way, Ravioli are small sheet pieces of pasta, each folded over a dab of stuffing (meat, fish, cheese, or veggies). Gudiel makes ravioli from scratch and stuffs it with fresh lobster.
The extra surface area of Tagliatelle, a wider version of linguini, helps it hang onto light sauces made with seafood or cream. “This shape is similar to what is used for fettuccine Alfredo, but I prefer the wider shape,” says Gudiel. The chef’s favorite is pappardelle, which is wider still. “Once you cook it, it breaks apart to mesh layers of sauce and layers of pasta together. It’s just perfect.”
