Which Pasta Shape Is Best With A Creamy Pesto Sauce?

Pasta is loved throughout the world, our favourite way to devour it is with a creamy pesto sauce. But how you like your pasta is personal, it is used as a base for a wide variety of delicious dishes across the globe. It is a staple of Italian cuisine, and comes in a huge range of shapes and sizes, each with its unique history and ideal culinary application. But which pasta shape do you love the most? And when should you use a particular pasta shape? Everyone has their favourite but should you stick to what you know or branch out into the unknown? Should a creamy pesto sauce be served with linguine or penne? Understanding the different types of shape of pasta and the best ways to use them can bring your cooking up a level and enhance your home dining experience. 

 

The Origin and Variety of Pasta Shapes

As mentioned, pasta has been a central part of Italian cuisine for centuries, with its origins tracing back to ancient civilisations. It is still a favourite in Italy and throughout the world, showing that the human pallet has not changed drastically. The variety of pasta shapes however has evolved to suit different types of sauces and dishes, ensuring that each bite is a perfect blend of flavour and texture. 

Choosing the right type of pasta to pair with your creamy pesto sauce or any sauce for that matter is very important to make sure you get the most out of your pasta dishes. The key is to match the pasta shape with the sauce's consistency and ingredients. For creamy and rich sauces, like Alfredo or a creamy pesto sauce, we would suggest opting for broad, flat noodles such as fettuccine or pappardelle, which provide a larger surface area for the sauce to cling to. Chunky sauces with vegetables or meat, such as Bolognese or primavera, pair best with tubular pasta like penne or rigatoni, in our opinion, which can trap the sauce and ingredients inside. Delicate, light sauces, like aglio e olio or simple olive oil-based sauces, are well-suited to thin pasta such as spaghetti or linguine, allowing the sauce to coat each strand evenly. For baked dishes, such as casseroles or pasta bakes, use sturdy shapes like ziti or farfalle that can withstand the oven heat without losing their structure. By understanding the characteristics of your sauce and selecting the appropriate pasta shape, you can create a harmonious and satisfying dish every time.

A Break Down Of The Shapes 

Spaghetti: One of the most popular pasta shapes, spaghetti is long, thin, and cylindrical. Originating from Southern Italy, spaghetti is versatile and pairs well with a variety of sauces. Its thickness and shape allow it to hold onto sauces well, making every mouthful delicious. 

Linguine: Similar to spaghetti but slightly flattened, linguine is a specialty of the Liguria region. Its shape makes it ideal for lighter sauces, such as seafood, as it provides a delicate balance of pasta and sauce in each bite.

Fettuccine: This flat, thick pasta originates from Rome and Tuscany. Fettuccine is robust and pairs excellently with heavier sauces like Alfredo or a rich, creamy pesto sauce. The wide surface area of the noodles holds thick sauces well, ensuring a satisfying, creamy experience.

Penne: Tubular and ridged, penne is perfect for capturing chunky sauces and ingredients. This shape is ideal for baked dishes and pairs wonderfully with a tomato sauce, as the ridges hold onto the sauce, allowing for a burst of flavour in every bite.

Fusilli: Spiral-shaped pasta that is perfect for trapping sauces in its curves. Fusilli pairs well with chunky vegetable or meat sauces and is an excellent choice, as its twists and turns ensure that the sauce is evenly distributed.

Ravioli: Originating from Northern Italy, ravioli are pasta parcels filled with various ingredients such as cheese, meat, or vegetables. Ravioli becomes an indulgent and flavourful dish, with the sauce complementing the filling perfectly. You could also use a thick creamy pesto sauce as the filling, like our Saucerer Wild Mushroom and Black Truffle pesto. Find out more here> 

The Experience Of Making Pasta

Making homemade pasta is a wonderful way for families and friends to come together and create lasting fun memories. The process of mixing, kneading, and shaping dough into various pasta shapes not only encourages teamwork and communication but also allows everyone to bond over a shared messy culinary experience. This hands-on activity encourages creativity and provides a sense of accomplishment as everyone enjoys the fruits of their labor together. Beyond the joy of cooking, making homemade pasta promotes healthier eating by using fresh, quality ingredients and can be tailored to meet dietary preferences. It is particularly great for kids to experience making pasta, it will transform mealtimes into a fun, educational, and delicious event that strengthens relationships and creates interest in unprocessed foods. 

 

Top Tips Of Making Homemade Pasta At Home

Making your own homemade pasta can be a rewarding and enjoyable experience with a few top tips to ensure success. First, use high-quality ingredients: choose finely milled "00" flour for a smoother texture and fresh, free-range eggs for a richer flavor. Always create a well in your flour mound for the eggs to prevent spills and make mixing easier. Knead the dough thoroughly for at least 10 minutes until it’s smooth and elastic; this develops the gluten, giving the pasta its structure. After kneading, let the dough rest for at least 30 minutes wrapped in plastic wrap to relax the gluten and make rolling easier. Use a pasta machine or rolling pin to achieve a uniformly thin sheet, and dust with flour regularly to prevent sticking. Finally, cook your fresh pasta in plenty of salted boiling water for just a few minutes, as it cooks much faster than dried pasta. With these tips, you'll be able to create delicious, perfectly textured homemade pasta every time.

 

The Ingredients and Process of Making Pasta

Equipment Needed:

• Rolling pin or pasta machine
• Sharp knife or pasta cutter
• Clean surface for kneading and rolling

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 teaspoon salt
• 1 tablespoon olive oil

Preparation:

1. Mix the Dough: On a clean surface, create a mound with the flour and make a well in the centre. Crack the eggs into the well, add the salt and olive oil, and slowly incorporate the flour into the eggs using a fork until a dough forms.
   
   
2. Knead the Dough: Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
   
   
3. Roll the Dough: Divide the dough into manageable portions. Using a rolling pin or a pasta machine, roll out each portion into a thin sheet.
   
   
4. Cut the Pasta: Cut the sheets into your desired shapes, such as fettuccine, linguine, or spaghetti. If making a ravioli this is when you would then add a spoonful of creamy pesto sauce and fold over the parcel.

When thinking of homemade pasta, we can't help but think of Jamie Oliver... chuck in some egg, flour, salt and oil - whack it in the pasta machine and boom! But seriously... here is his recipe to try at home > 

 

Techniques for Making Different Pasta Shapes

Spaghetti and Linguine: Use a pasta machine to roll out the dough to the desired thickness, then pass it through the appropriate cutter attachment.

Fettuccine: Roll out the dough and cut into wide strips using a sharp knife or pasta cutter.

Penne and Fusilli: For penne, cut the dough into small rectangles and roll them around a thin dowel. For fusilli, twist thin strips of dough around a skewer and slide them off to dry.

Ravioli: Roll out the dough into thin sheets. Place one spoonful of filling (our suggestion a creamy pesto sauce) on one sheet, cover with another sheet, and press around the filling to seal. Cut into individual parcels.

 

 

Three Delicious Ravioli Fillings

 

1. Classic Ricotta and Spinach Filling

This filling is creamy, savory, and slightly nutty from the Parmesan, balanced with the earthiness of spinach. Spinach is rich in vitamins A and C, iron, and antioxidants, while ricotta provides protein and calcium.

Ingredients:

• 2 cups fresh spinach, washed and finely chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg yolk
• 1 garlic clove, minced
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Preparation:

1. Cook the Spinach: Sauté the chopped spinach in a pan over medium heat until wilted. Let it cool slightly and then squeeze out any excess moisture.
2. Mix the Filling: In a bowl, combine the cooked spinach, ricotta cheese, grated Parmesan, egg yolk, minced garlic, and nutmeg. Mix well and season with salt and pepper to taste.
3. Fill the Ravioli: Place a small spoonful of the filling onto the pasta dough, cover with another sheet, and seal the edges tightly before cutting into individual ravioli pieces.

 Another recipe we love is from the BBC Good Food, which can be found here > 

2. Butternut Squash and Sage Filling

This filling is sweet, creamy, and aromatic with a hint of sage. Butternut squash is rich in vitamins A and C, fiber, and antioxidants, making it a nutritious and flavourful choice.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1/2 cup ricotta cheese
• 1/4 cup grated Pecorino Romano cheese
• 1 tablespoon fresh sage, finely chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation:

1. Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender.
2. Blend the Filling: Let the roasted squash cool slightly, then blend it in a food processor until smooth. Transfer to a bowl and mix in the ricotta, Pecorino Romano, minced garlic, and chopped sage.
3. Fill the Ravioli: Use this smooth, fragrant filling to create your ravioli, ensuring each piece is sealed well.

Fancy an alternative Squash Ravioli recipe, check out this tried and tested version >  

3. Mushroom and Truffle Filling

This filling is earthy, rich, and luxurious, thanks to the mushrooms and truffle oil. It is a great option if you are looking for a creamy pesto sauce. Mushrooms are a good source of vitamins, minerals, and antioxidants, contributing to overall health and well-being.

Ingredients:

• 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), finely chopped
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon truffle oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon butter
• Salt and pepper to taste

Preparation:

1. Sauté the Mushrooms: In a large pan, melt the butter over medium heat. Add the shallot and garlic, and sauté until fragrant. Add the chopped mushrooms and cook until they release their moisture and become golden brown. Season with salt and pepper.
2. Mix the Filling: Let the mushroom mixture cool slightly, then transfer it to a bowl. Mix in the ricotta, Parmesan cheese, and truffle oil.
3. Fill the Ravioli: Place small spoonfuls of this earthy, aromatic filling onto the pasta dough, cover with another sheet, and cut into individual ravioli.

Why not try the Saucerer Wild Mushroom and Black Truffle pesto as a filling instead. This is the ultimate restaurant quality creamy pesto sauce that would be very hard to make yourself at home. We include over double the amount of wild mushrooms than any other mushroom sauce on the market. 

Conclusion 

Pasta shapes offer a delightful array of textures and flavours that can transform any meal. Whether you prefer the classic spaghetti, the robust fettuccine, or the versatile penne, there's a pasta shape for every sauce and dish. The best pasta for a creamy pesto sauce?... We would suggest a homemade fettuccine. Creating basic pasta at home can be the most rewarding experience, with high-quality ingredients and a little practice, you can craft delicious pasta dishes that rival those of any Italian restaurant!

However, in our opinion it's not the pasta you should be focusing on. Getting the best quality sauce to go with your pasta is more complex and important, after all that is where the bursting flavour comes from. 

Here at Saucerer we've done the hard part for you, we have conjured gourmet restaurant quality sauces with premium ingredients in our kitchen, so that you can devour them in yours. Simply twist open the lid, stir into your chosen pasta and enjoy! Find out more about what Saucerer has to offer >