This Ain't Spaghetti

Most foodies know about the different types of pasta. We're pretty much over the fact that it ain't just spaghetti out there. We fill our plates with angel hair , fettuccine and even ziti. Yet many foodies may or may not know that there's a whole encyclopedia of other pastas out there as well. Each is different, yet each has the same comforting rich taste. It's surprising to know that there's really a large variety.

A lot of people know about pastina, those sweet little pasta stars used in making soup.Most cooks make pastina soup when someone in the family is feeling under the weather. It's comfort food. However many may be surprised to know that you can substitute these with ditalini(literally "little fingers" in Italian).Another pasta, used by both Greeks and Italians is orzo which translated means barley.You can easily make not only soups but salads with it as well. It also makes a good accompaniment to grilled steaks or chicken breasts.It can be used in place of risotto according to Barilla Pasta.

Large sized pasta also is also varied .There are the butterfly shaped farfalle or bow ties which are good with a simple tomato sauce.There are the wagon wheel shaped, appropriately named rotelle as well as the fusilli and cavatelli. These last two are better served with garlic and broccoli rabe than with the traditional sauces. A big trend now is bucatelli which looks like drinking straws. This is a thicker version of spaghetti and holds its own against hearty marinara sauces. It's chewy , being denser in shape and somewhat longer than regular spaghetti. There are also the weed inspired grimegna as well as the snail shelled lumarche. These are rare in the US but can be found in restaurants throughout the Italian Republic.

Pasta just ain't spaghetti. It covers a variety of different shapes and textures. These can make a dish memorable as well an instant favorite. Try them when you have a passion for a bowl of it.