Fresh Pasta
Varieties
Fresh pasta comes in several shapes and sizes, including macaroni, spaghetti, farfalle (bow-ties), rotelle (corkscrews), conchiglie (shells), linguini (broad, flat noodles), and others. It may have fillings, such as tortellini and ravioli, and may be colored with beets, tomatoes, spinach, basil, or squid ink.
Preparation, Uses, & Tips
Add pasta a little at a time to boiling water. To prevent pasta from sticking to the bottom of the pan, stir gently until the water returns to a rapid boil. Cooking time varies depending on the size and shape of pasta. After cooking, drain and rinse with cold water to stop cooking. As a general rule, use light sauces for delicate pastas like capellini or angel hair, and chunky, richer sauces for sturdy pastas like fuselli and linguini.
Storing
Store fresh pasta in the refrigerator, and use within a day or two. Fresh pasta can also be frozen for several weeks.
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