Italians are pretty strict when it comes to pasta. In the country, cutting pasta or serving it overcooked is a sin. But that is not all. A lot of people don’t know this, but there are also rules for mixing sauces or extra ingredients in the dish. And that’s not just a preciosity, it makes all the difference in the final result.
It starts with the fact that the pastas have different designs, which is not just charm. Each type is designed for a particular sauce, and the right combination will result in balanced and much tastier dishes. But what is the perfect marriage anyway? As the types are numerous (hundreds indeed), and have names that tend to vary from one place to another, we divide the pasta into three categories: dry, fresh and stuffed.
Dry pasta, normally industrialized, does not have a very defined flavor, but it absorbs a lot of seasoning. Therefore, they go well with striking sauces such as tomatoes, olive oil, garlic, herbs, seafood and everything that gives them character.
Fresh pastas, those made with eggs, are much more delicate. Therefore, they are best with mild sauces, vegetables or simply with butter.
The stuffed variety, such as ravioli, cannelloni and rondelle, are tastier if prepared in the oven and go well with sugo, bolognese or other cheese-based sauces.