Thinking of a pasta lineup this fall? Good call!
Does the shape of the pasta really matter at the end of the day? Yes, it does! Those little corkscrews, twists and raised ridges all serve a function. They trap in cheese or sauce, giving each bite the diner takes just the right amount of flavor. There’s a reason a fettuccine noodle — flat, wide — is commonly paired with a creamy, rich Alfredo. Likewise, Angel hair is a delicate noodle that would be overpowered by a heavy sauce and is therefore often served with olive oil, garlic and herbs.
There are so many varieties of noodles available in the market. While many are similar in appearance (think spaghetti and bucatini), they each bring something different to the table.
One of my favorite pastas is pappardelle. This long noodle is really wide — quite a bit wider than fettuccini —and that helps it stand up really well to a ragu. I’m a big fan of tomato-based meat sauces. A hearty Bolognese needs a hefty noodle. Pappardelle is that hero.
Here are a handful of pasta dishes that I personally love — and I think your customer base will embrace them, too. As we begin to head into fall and think about our end-of-the-year menu, turning some attention to pasta makes sense. High profit, easy to execute and delicious … what’s not to love?
A good Carbonara is one of my personal favorite sauces. It pairs exceptionally well with linguine. Carbonara is so easy to make yourself that you really shouldn’t consider any other option.
Farfalle is one of my favorite pasta shapes. These little “bow ties” or “butterflies” catch and hold a creamy sauce so well. Try this dish featuring béchamel.
Sausage and Béchamel Farfalle
I mentioned pappardelle earlier. Here’s an inventive recipe that features a roasted red pepper pesto versus a ragu.
Pappardelle with Roasted Red Pepper Pesto
Jeremy White is Editor-in-Chief at Pizza Today.