This document discusses different types of pasta and the sauces they are best paired with. It describes rigatoni paired with alfredo sauce, ribbons paired with butter and cream sauce, tubes paired with olive oil mac and cheese, and shapes being best for heavier sauces as they can hold onto the sauce well. It also mentions micropasta being strictly for soup. The document also notes the main ingredients of pasta are flour and water and that durum wheat is good for making pasta.
This document discusses different types of pasta and the sauces they are best paired with. It describes rigatoni paired with alfredo sauce, ribbons paired with butter and cream sauce, tubes paired with olive oil mac and cheese, and shapes being best for heavier sauces as they can hold onto the sauce well. It also mentions micropasta being strictly for soup. The document also notes the main ingredients of pasta are flour and water and that durum wheat is good for making pasta.
This document discusses different types of pasta and the sauces they are best paired with. It describes rigatoni paired with alfredo sauce, ribbons paired with butter and cream sauce, tubes paired with olive oil mac and cheese, and shapes being best for heavier sauces as they can hold onto the sauce well. It also mentions micropasta being strictly for soup. The document also notes the main ingredients of pasta are flour and water and that durum wheat is good for making pasta.