Italian pasta comes in many different shapes, flavours and colours. Approximately 350 different types. Where we may think that these nice shapes are purely decorative and we can serve any sauce with them, you don't want to try that in Italy. All these different types exist for a reason. The structure ensures that the pasta sauce is properly absorbed. Italians therefore do not choose pasta to go with the sauce, but a sauce to go with the pasta. Because we understand that you probably can’t see the spaghetti anymore through the pasta forest, we will explain here which pasta type you should use with which sauce.

What types of pasta are there?

Italian pasta can be broadly divided into two main types. Dried pasta (pasta secca or pastasciutta or possibly prepared with egg: pasta secca all'uovo) and fresh pasta (pasta fresca). With dried pasta, the sauce will spread over the pasta, while with egg pasta/fresh pasta the sauce is absorbed. Both types are then again available in many shapes and sizes, of which spaghetti, penne, fusilli and tagliatelle are among the best known. In terms of shape, you distinguish between short pasta, long pasta and hollow and/or ribbed pasta.

Which pasta is best for which pasta sauce?

Which pasta you use depends on the type of recipe. For a dish with a sauce, you often choose hollow pasta or ribbed pasta, the pasta rigate. The hollow pasta is then filled with the sauce and the pasta rigate ensures that the sauce adheres well. Each type of pasta has specific properties that match a specific preparation. Some guidelines:

♥ The finer the sauce, the finer the pasta.
♥ Hollow shapes such as penne are suitable for thick sauces.
♥ Flat or thin pasta can often be served with thin, smooth sauces.
♥ There are special small pasta shapes for use in soup, that float.

✓ Combine firm, thicker pasta such as Fusilli and Farfalle with a firm sauce, with meat (Bolognese), cream or pesto.
✓ Egg pasta, such as Tagliatelle and Orecchiette, should be combined with a subtle creamy sauce, e.g. with mushrooms or bacon (Carbonara).
✓ It is best to serve hollow pasta types, such as Penne and Cocciolette, with a sauce with pieces of meat, fish or vegetables.
✓ A thin tomato sauce or olive oil-based dressing goes well with thin, long pasta types, such as Spaghetti and Tagliolini.

Discover the real Italian pastas and spaghetti from Monograno Felicetti

The history of the family business Pastificio Felicetti began in 1908, in the northeast of Italy in Predazzo, surrounded by the beautiful Dolomites Mountains at an altitude of 1000m. The small workshop of Grandfather Valentino grew into a thriving company that is known worldwide for its delicious organic pasta. Since 2004, they have been producing an exclusive line of organic pasta under the name Monograno Felicetti, made from mono varieties. These are the antique grain types Matt, Farro and Il Capelli, from a single origin, with distinct, rich flavours and intense aromas. The pasta in all possible shapes consists of only three ingredients: grain, spring water and pure mountain air.

Some classic Italian pasta recipes

Spaghetti alla Sorrentina

INGREDIENTS (for 2 people)

200g spaghetti
5 table spoons olive oil
4 cloves garlic, roughly chopped
Cherry tomatoes, segmented
Quite a few leaves of fresh basil
Sea salt
125g buffalo mozzarella, cut into pieces
Parmigiano Reggiano cheese

PREPARATION

Heat the olive oil in a frying pan over a medium heat with the pieces of garlic. Put the water for the spaghetti on another burner. When the water has come to the boil, add a large tablespoon of sea salt to the water and cook the spaghetti 'al dente'. When the spaghetti has another 2 to 3 minutes to cook, add the tomato pieces in the pan to the garlic. Stir the contents of the pan well and make sure the tomatoes do not get too hot.

Before draining the spaghetti, add the basil to the pan with the garlic and tomatoes. Then drain the pasta and add it together with the mozzarella. Stir the spaghetti well to cover all the strands with a thin layer of garlic oil. Spoon the Spaghetti alla Sorrentina into deep preheated plates. Grate some Parmigiano Reggiano cheese over the top and garnish with a leaf of fresh basil.

Tagliatelle with creamy mushroom sauce

INGREDIENTS (for 2 people)

200g Tagliatelle pasta
250g mushrooms, sliced
1 shallot
1 clove of garlic
Butter and olive oil
1 table spoon plain flour
300ml stock
A can of peas

PREPARATION

Put a pan on the burner and sauté the shallot and garlic until they are transparent. Add the mushrooms and sauté until they are soft. Also put the Tagliatelle pasta on to boil. Add the flour to the mushrooms and sauté lightly. Add the broth and simmer the sauce until you have the desired thickness (a bit fine). Add the drained peas at the end. These only need to warm through. Remove the pasta from the fire and let it drain. Put the pasta in a deep plate and then add the mushroom sauce. If desired, add a handful of finely chopped herbs such as parsley, chives or tarragon.

Penne all’Arrabiata

INGREDIENTS (for 2 people)

250g penne
2 small onions, chopped finely
3 tomatoes, skin removed
150cl tomato pulp
2 cloves of garlic, crushed to a pulp
1/2 red chili pepper
Extra virgin olive oil
75g Parmesan cheese

PREPARATION

Bring a generous pot of water to the boil. Cut each skinned tomato in four and remove the seeds. Roughly chop the flesh. Heat a splash of olive oil in a high pan or stew pot. Add the onions and the garlic and cook them over a medium heat until they are transparent (but not brown). Cut the chili pepper lengthwise and remove the seeds. Finely chop the chili and add to the onions.

Add the pieces of fresh tomato and the tomato pulp and let the sauce simmer for about 10 minutes over a low heat. Add salt to the boiling water and cook the penne al dente. Put the penne in a colander, drain and then pour into the pan (or pot) of sauce. Mix everything together thoroughly. Let the pasta cook a little longer in the warm sauce. Add a dash of fine olive oil. Taste and season with some salt to taste. Put a portion of pasta on the plates and top off with freshly grated Parmesan cheese.

Fusilli with Pesto, Green Beans and Potato - Pasta alla Genovese

INGREDIENTS (for 2 people)

75g green beans
150g new potatoes
150g fusilli

For the pesto
bunch of basil
25g pine nuts
25g Parmesan cheese, grated + extra to serve
1 clove garlic
50ml extra virgin olive oil

PREPARATION

Start with the pesto. Roast the pine nuts in a pan over a low heat. Blend the basil, Parmesan, garlic and olive oil into a green sauce in a blender. Then set aside. Finely chop the beans and chop the potatoes into quarters. Cook the vegetables and the pasta. Bring a large pan of water to the boil, add the potatoes and cook for 3 minutes. Remove from the heat and stir. Return the pan to the heat, cook the pasta for 5 minutes, add the beans and cook for another 3 minutes. Mix everything together. Drain everything well and put it in a bowl. Spoon most of the pesto into the pasta and stir everything thoroughly. Place the large bowl of pasta on the table and if desired serve with extra Parmesan, and basil.

Spaghetti Napoli (by Monegrano Felicetti Chef Norbert Niederkofler)

INGREDIENTS (for 2 people)

160g Spaghettoni Matt
100g very well done rice mixed into a soft cream
50g tomato sauce
25g grated Grana Padano cheese
15ml extra virgin olive oil
Dried oregano to taste

For the topping
40g buffalo mozzarella, diced
40g semi-dried cherry tomatoes

PREPARATION

Cook the pasta until it is al dente. Mix all other ingredients in a blender and pour this tomato mix over the cooked pasta. Serve the pasta on plates and then add the mozzarella and cherry tomatoes.