00:00See how dark it is out there? I've been here all day, so you better pick the right shape of pasta.
00:05Starting off with ziti, classic pasta that's going to be baked. You can pack a bunch of
00:09sauce in here. It can fit into all sorts of different baking dishes. Delicious and creamy,
00:13holding all that sauce. Pappardelle. Anything like this is going to be great for a ragu sauce.
00:18All of that delicious meat and sauce is going to cling to that pasta right there. We've got
00:23spaghetti. It works on all sorts of sauces, but with things like carbonara, it's the only one
00:27to use. Silky shape for a silky sauce. Rotini is great for things like pesto, when you want to be
00:32able to catch as much of that herbaceous flavor as possible in each one of those little folds.
00:38Orchiette or little ear. This is great for sauces that are chunky. Things like Italian sausage and
00:43broccoli rabe, fresh peas in a pasta. Think of this as a little spoon to scoop up all the flavor.
00:48All of these are bronze cut, meaning a tool has been used that gives it a rough outer edge. All of
00:53those little bits right there that you can see if you got really, really close up, fold all of your
00:58sauce and your flavor. Do you know how hard I worked on this?
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