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PASTA AND RICE
A Wide Selection of Italian Pasta and Rice
With so many varieties of pasta it's sometimes useful to know some guidelines on which pasta to use with different sauces.
Long pasta, like spaghetti or linguine, is best suited to olive oil based sauces, which allow each strand to remain slippery and separate.
With creamy sauces, use thicker long shapes like bucatini, or even medium sized tubular pasta, like rigatoni.
For vegetable sauces and baked dishes, you can choose tubular pasta as well, penne being the most recommended. To accompany a soup, try the minuscule farfalline, stelline, or the rice-shaped risi.
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