From the Pantry // Pasta!

From left: Gnocchi Pasta, Fettuccini, Perciatelli

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I was always convinced that the only difference in types of pasta were really the shape; they didn't affect the flavor at all. It's all made from the same ingredients, after all, right? It wasn't until I experimented with the pasta version of Gnocchi (above) a couple months ago that I finally realized that the shape of the pasta has absolutely everything to do with the flavor of the dish.

Gnocchi Pasta is not made from the same potato-based ingredients as the tradition gnocchi. This pasta just shares the name due to its shape.  But since they are hollowed out and are like little wells, they capture the sauce so incredibly well that they really maximize the flavor. This pasta is great with any tomato sauce (bolognese, arrabiata, marinara) and even as the noodles for Chicken Noodle Soup. 

The Fettuccini pictured above is an egg-based Fettuccini that retains this beautiful golden yellow color both raw and cooked. Everyone knows Fettuccini, but the ones pictured above were packaged in these nice little "nests" that are perfect portion sizes. 

Perciatelli was a great find for me since I love any type of long, Spaghetti-shaped pasta. At first glance it just looks like your regular old Spaghetti, but the noodles are actually hollowed out - long cylinders that absorb the pasta sauce that you drench on top of it. This pasta is incredible with particularly saucy pasta dishes.