water melon rind curry

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#watermeloncurry 

Innovate your watermelon rind into an easy, delicious and covid time pass tasty curry!

Gluten-free, and allergy-friendly recipe! 

Pleasure the curry alongside rice (bhuja/bhaat/chamre/kaguno/chyakhla) or sides of your accompaniments.

Tarkaari word is a variety of dishes originating in Nepal that use a complex combination of spices or herbs, usually including turmeric, cumin, coriander, ginger, and fresh or dried chilies. Curry has traveled worldwide, and every region has its own expounding of a curry. This recipe really got me thinking about how we simply throw away can be transformed into a healthy, tasty, meal-worthy dish.

Eat the watermelon rind; the rind has a surprising amount of health benefits. While it doesn’t have a tremendous amount of nutrients, according to Live Strong, it’s high in vitamins B and C. Plus, eating something you typically would have discarded cuts down on waste. This pandemic time, I am thoroughly engaging and learning new recipes. A perfectly ripe, lightly sweet, tangy, and juicy watermelon is excellent by itself. If you need something totally new and refreshing, perhaps try watermelon with black salt.

Watermelon is rich in citrulline organ, an amino acid that relaxes and dilates blood vessels. It has also been shown to reduce muscle soreness in athletes and might even help fight free radicals. The rind of watermelon just so happens to contain more of this amino acid than the juicy red flesh we’re used to eating. So, watermelon rind is good for you, don’t waste the rinds, folks. Then utilize the rind, which would otherwise end up in a trash can or compost bin, to make this easy and delicious watermelon rind curry.

I served the watermelon rind curry with some rice flakes and coriander chutney, but feel free to serve it with rice or other grains of your choice.

#Recipe:

Serves 4

Ingredients:

2 tablespoons clarified butter or mustard oil

1 teaspoon of fenugreek seeds

2 whole red chilies

1 tablespoon ginger crushed

½ teaspoon turmeric powder

1 kg cubed young watermelon rind, only the white part

(Tough green skin removed and cut into bite pieces)

½ kg dice cut potatoes

1 cup of warm water

2 tablespoon local paste from

1 teaspoon cumin seeds

1 tablespoon coriander seeds

1 green chili

½ teaspoon salt

2 tablespoon fresh coriander chopped or melon dice for garnish

Method:

1. Collect all ingredients and tools. Heat the butter/oil in the thick medium size pan and fry fenugreek seeds and red chilies until fragrant.
2. Add ginger crushed and sauté for few seconds, stirring gently.
3. Add potatoes, watermelon rind to the pan. Add turmeric powder, salt and cook uncovered for 3 minutes.
4. Add local paste, cover and cook until potatoes and water melon rind soft.
5. Slowly add 1 cup warm water to the pan, lower the heat and cover the pan for few minutes.
6. Simmer until watermelon rind softens (but not mushy), then turn off the heat.
7. Check the taste and adjust any seasonings and garnish with chopped fresh coriander. Transfer the curry in to a serving bowl and serve warm with accompaniments.

Chef tips: You can also brown some meat and mix it in with this watermelon rind curry to make a meal.

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Kwati Day

 

Kwati, literally translates to hot (kwa), ti (soup) in Newari language. This hearty soup is made with 9 different sprouted beans and enjoyed as a delicacy on a specific day called Janai Purnima. Kwati has a historical significance in Nepali culture because when the food supply is or used to be scarce, kwati provided farmers with much need nourishment during monsoon’s busy crop-planting season. The humble soup can be enjoyed all year long besides Janai Purnima as it warms you inside out and is great for recovery during postnatal.

Janai Purnima is observed on full moon day in the month of Shrawan.  This festival is celebrated by Hindus all over the globe. On this day, Hindu man, especially the Brahmans and Chettris perform their annual change of Janai (Janai is a cotton string worn across the chest by Hindu male) which they are given after the ceremony call Bhartabanda (literally means: tied by rules). In the morning of Raksha Bandhan, the people go to Brahman who ties the yellow thread around the wrist intoning a quick prayer which goes "Thus I tie the Raksha round your wrist, the same which bound the arm of the mighty Bali, King of the Danavas. May its protection be eternal', which means Janai is supposed to protect the person who wears it.

Kwati bean is a mixture of beans such as mung bean, soybean, red kidney bean, black lentils, black eyed-peas, fava beans, chickpeas, cow peas, and and green peas. You can use an equal mix of different beans mentioned above but variety adds a lovely texture, flavors, and nutrition to the soup. Typically, kwati is made by sprouting beans which takes 3-4 days and I personally prefer the sprouted version as it’s nostalgic and more nutritious.

Generally, beans and grains when sprouted are much easier to digest. Beans contain oligosaccharides called complex sugar which are hard to digest as humans do not produce the enzyme alpha-galactosidase needed to properly break it down. Presoaking and sprouting beans increases the production of enzymes to help with better digestion as well as improve the bioavailability and absorption of different vitamins, minerals, antioxidants etc

For recipes

Ingredients
2 cup bean sprouts, 3 tablespoon mustard oil
½ cup local masala paste on pestle from cumin seed toasted, coriander seed, ginger, cloves, nutmeg, chili, salt and coriander
2 teaspoon fenugreek seed
2 cinnamon stick
1 bayleaf
1 pinch asafetida (hing)
salt, to taste
1 teaspoon turmeric
6 cups water
2 tablespoon clarify butter
1 tablespoon ajwain seed/juwano and 2tbsp green coriander chop

Methods:

Prepare pre –preparation. Maintain kitchen, personal and food hygiene.  Warmth the oil in a thick cooker and include the cinnamon, bay leaf, ajwain, cumin seeds. At the point when the seeds begin spluttering, at that point Include the grew blended beans, turmeric and stir well and fry for 2 minutes until the beans are pleasantly covered with all the masalas. Add local paste and stir well.

 At that point add 5 cups of water to the cooker and weight cook for 20-25 minutes. 

Discharge the steam and watch that the beans are cooked until they are delicate. At this point, the vast majority of the water will have evaporated. Include around 2 cups of warm water and bubble it for couple of minutes until you get the ideal consistency. Contingent on your inclination, the soup can be made thicker or more slender. 

In a small fry pan, heats clarify butter and fry fenugreek seed, red chili dry, asafetida until fragrant and slightly brown. Pour the hot masala mixture on kwati and mix everything. Transfer the beans to a serving dish, sprinkle the green coriander chopped on top and serve.

Chef tips:

• If using a pressure cooker, start by heating the oil over medium flame and follow the above directions
• Some sprouts like mung beans cook faster than other and by the time whole dish is cooked, they will become mushy, making the dish just the right texture
• Close the lid of pressure cooker and let the cooker whistle 4 times, then turn off the heat.
• There is no need to mash the beans to thicken the liquid.
• When beans are soaked and left to sprout, nutritional values like vitamins, minerals, protein, and fibers are increased by 15 to 20 times than normal beans.

Sugar and Jaggery

 

SUGAR

Sugar is a term for a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose characterized by a sweet flavor. In food, sugar almost exclusively refers to sucrose, which primarily comes from sugar cane and sugar beet. Other sugars are used in industrial food but are usually known by more specific names—glucose, fructose or fruit sugar, high fructose corn syrup, etc.

  

                                 sugar cane and juice

Sugar or sucrose, is a carbohydrate that occurs naturally in every fruit and vegetable in the plant kingdom. It is the major product of photosynthesis, the process by which plants transform the sugar energy into food. Sugar is produced in greatest quantities in sugar cane and sugar beets grown in tropical and sub-tropical countries, from which it is separated for commercial use.

A pure carbohydrate used as a sweetener around the world.Today, it is mostly produced from sugar cane, then sugar beet (which tastes no different), and other sources such as honey, sorghum/झुमिलो, palm trees and maple trees.

Honey 

Palm tree

Types of Sugar

1. White Sugar/Refined Sugar

Are many different types of granulated sugar. Some of these are used only by the food industry and professional bakers and are not available in the supermarket. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food's special need.

a.            Bakers Special Sugar - The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it was developed specially for the baking industry. Bakers Special is used for sugaring, doughnuts and cookies, as well as in some commercial cake recipes to create a fine crumb texture.

b.            Castor/caster sugar – Spelled both "caster" and "castor." The spelling castor sugar-used to be the prevailing one, but caster sugar seems to be more usual now, perhaps because it is used by some sugar manufacturers on their packaging. It is called "berry sugar" in British Columbia.

c.            Confectioners or powdered sugar - In Britain it is called icing sugar and in France Sucre glace. This sugar is granulated sugar ground to a smooth powder and then sied. It contains about 3% cornstarch to prevent caking.

d.           Coarse sugar - Also known as pearl or decorating sugar. As its name implies, the crystal size of coarse sugar is larger than that of "regular" sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. These characteristics are important in making fondants, confections and liquors.

e.            Fruit Sugar - Fruit sugar is slightly finer than "regular" sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than "regular" sugar. The unifointity of crystal size prevents separation or settling of larger crystals to the bottom of the box, an important quality in dry mixes.

f.            Granulated sugar — Also called table sugar or white sugar. This is the sugar most known to consumers, is the sugar found in every home's sugar bowl, and most commonly used in home food preparation. It is the most common form of sugar and the type most frequently called for in recipes. Its main distinguishing characteristics are a paper-white         color and fine crystals.

g.            Sugar cubes - They are made from moist granulated sugar that is pressed into molds and then dried.

h.           Raw sugar — It is essentially the product at the point before the molasses is removed (what's left after sugarcane has been processed and refined). Popular types of raw sugar lie include demerara.

i.             Sanding sugar - Also known as coarse sugar. A large crystal sugar that is used mainly in the baking and confectionery industries as a sprinkle on top of baked goods. The large baking crystals reflect light and give the product a sparkling appearance.

j.             Superfine, ultra-fine, or bar sugar - This sugar's crystal size is the finest of all the types of granulated white sugar. It is ideal for delicately textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily.

2. Brown Sugar

Brown sugar (light and dark) - Brown sugar retains some of the surface molasses syrup, which sugar imparts characteristic pleasurable flavor. It may be refined or un-refined. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored             foods.

a.                   Demerarasugar - Popular in England, Demerara sugar is a light brown sugar with large golden crystals, which are slightly sticky from the adhering molasses. It is often used in tea. coffee, or on top of hot cereals.

b.            Muscovadoor Barbados sugar - Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong, molasses flavor. The crystals are slightly coarser and stickier in texture than "regular" brown sugar.

c.            Free-flowing brown sugars - These sugars are specialty products produced by a co-crystallization process. The process yields fine, powder-like brown sugar, that is less moist than "regular" brown sugar. Since it is less moist, it does not clump and is free- flowing like white sugar.

d.           Turbinadosugar - This sugar is raw sugar which has been partially processed, where only the surface molasses has been washed off. It has a blond color and mild brown sugar flavor,    and is   often    used     in            tea       and      . other  beverages.

3. Liquid Sugar

Liquid sugars - There are several types of liquid sugar. Liquid sugar (sucrose) is white granulated sugar that has been dissolved in water before it is used. Liquid sugar is ideal for sugar whose recipes first require sugar to be dissolved. Amber liquid sugar is darker in color and can be used in foods where brown color is desired.

a. Invert sugar - Sucrose can be split into its two component sugars (glucose and fructose). This process is called inversion, and the product is called invert sugar. Commercial invert sugar is a liquid product that contains equal amounts of glucose and fructose. Because fructose is sweeter than either glucose or sucrose, invert sugar is sweeter than white sugar. Commercial liquid invert sugars are prepared as different mixtures of sucrose and invert sugar.

Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled gently in sugar gently a mixture of water and lemon juice.

Sugar syrups

Sugar syrups are solutions of sugar dissolved in water.

For Light syrup: 500 ml water to 250 g sugar

For medium syrup: 250 ml water to 250 g sugar

For Heavy syrup: 225 ml water to 250 g sugar

 

Preparation:

Put sugar and water into a saucepan and dissolve sugar over low heat. 

To make the syrup stronger, bring mixture to the boil and keep boiling until you reach following stages:

1.      Thread (106 – 113° C): At this point, the syrup will form threads when dropped from a spoon into water. Use as a poaching syrup.

2.      Soft ball (112 - 116° C): A blob of syrup dropped in water will form a very soft ball. Use for Italian meringue, fondant, fudge.

3.      Hard ball (121 - 130° C): A hard blob will form. Use for toffee, hard caramels.

4.      Soft crack (132 - 143° C): The ball of sugar will stretch to form threads.

5.      Hard crack (149 - 154° C): The ball can be stretched and snapped. Use for glazed fruits.

6.      Caramel (160 - 177° C): The sugar starts to change colour, getting darker as it cooks. Stop it cooking by putting the base into cold water. Re-melt as necessary. Use for praline, spun, sugar and caramel sauces.

 Food Value

·                     Sugar contain 99.99 percent of pure sugar, it is invaluable for producing energy.

Storage Tips

·         Sugar should be stored in dry and cool place. When purchased by the sack, it should be  stored in closed tins.

Use of Sugar in Cooking

·                     As a preservative – At the right concentration, sugar helps to stop microorganisms growing and so prevents food spoilage. Eg; Jams and Marmalades, etc.

·                     It helps to subtle changes in flavor. Sugar offsets the acidity and the sour flavor of many food such as – Mayonnaise sauce, tomato products and fruit tarts, etc.

·                     Pastry Uses – Used in pie, puddings, tarts, ice cream, etc.

·                     As a bulking agent – Sugar gives the characteristic texture to a variety of foods including jams, ice cream and cakes.

·                     To raise the boiling point or lower the freezing point.eg; Ice cream.

·                     To speed up the process of fermentation with the action of yeast during baking, so that dough rises up properly.

·              It makes the cake light and open textured when it is battened with butter or eggs in a recipe.

·              It is used to glaze and caramelize the food products. Eg; Cream caramel.

·              It is used various sauces and many kitchen preparations.

Jaggery

Jaggery is a traditional non-centrifugal cane sugar consumed in South Asia, Southeast Asia and some other countries in Asia and the Americas. It is a concentrated product of cane juice and often date or palm sap (see: palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers. Ancient scriptures on Ayurveda mention various medicinal uses based on method of preparation and age.

Preparation of Jaggery

 Historically, the sugarcane cultivators used crushers that were powered by oxen, but all modern crushers are power-driven. These crushers are placed in fields near the sugarcane plants. The cut and cleaned sugarcane is crushed and the extracted cane juice is collected in a large vessel. A certain quantity of the juice is transferred to a smaller vessel for heating on a furnace.

·       The vessel is heated for about an hour. Dried wood pulp from the crushed sugarcane is traditionally used as fuel for the furnace. While boiling the juice, lime is added to it so that all the wood particles rise to the top of the juice in a froth, which is skimmed off. Finally, the juice is thickened. The resulting thick liquid is about one-third of the original volume.

·       This hot liquid is golden. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips while falling. If it forms many threads, it has completely thickened. It is poured into a shallow flat-bottomed pan to cool and solidify. The pan is extremely large to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling, the jaggery becomes a soft solid that is molded into the desired shape.

·       The quality of jaggery is judged by its colour; brown means it is higher in impurities and golden-yellow implies it is relatively pure. Due to this grading scale, coloured adulterants are sometimes added to jaggery to simulate the golden hue.

Uses of Jaggery

Jaggery is used as an ingredient in sweet and savory dishes in the cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Afghanistan and Iran. For example, a pinch of it is sometimes added to sambar, rasam, and other staples. Jaggery is added to lentil soups (dal) to add sweetness to balance the spicy, salty, and sour components, particularly in Gujarati cuisine.

Pasta

 

Pasta

                Pasta is one of the Italy's best loved foods and considered as a signature dish, 

usually consumed during lunch, dinner, supper or as a snacks meal. 

In general, farinaceous dishes are termed as Pasta. 

What is Semolina?

Semolina is a course, pale yellow flour that is made from “durum” wheat. Durum wheat is the hardest species of wheat, meaning it is has a high protein and gluten content and is highly resistant to milling. The milling process of durum wheat results in coarse wheat middling, known as semolina flour.

Under Italian law, dry pasta (pasta secca)can only be made from durum wheat flour or durum wheat semolina. Durum flour and durum semolina have a yellow tinge in color. 

Note: Durum flour is an unbleached flour ground from the hard wheat called “durum wheat.”

Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by Italian law. Fresh pasta may include eggs (pasta all'uoi,o'egg pasta'). 

Moreover, Pasta is a generic term for noodles made from unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties that are filled with other ingredients like ravioli and tortellini.

            Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin strings), macaroni (tubes or cylinders),fussily(swirls), and lasagna(sheets). Gnocchi and spetzle are sometimes considered pasta; they are both traditional in parts of Italy.

            Italian pasta is traditionally cooked aldente “(Italian: "firm to the bite", meaning not too soft) or literally to the teeth.  Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente the same way. There are many types of wheat flour with varying gluten and protein depending on variety of grain used.

            Whole wheat pasta, which generally contains more fiber and more nutrients than refined pasta, has become increasingly popular. Whole wheat pasta designed to appeal to people familiar with refined grain pastas may have a mixture of whole grain and refined ingredients.

 

            It is a popular belief that the 14 to" century explorer Marco polo introduced pasta into Italy from China, but the first known reference to pasta can be traced to the Middle Ages, which had been a basic food in Italy for several years particularly in Naples and Rome, before Catherine de' Medici introduced into France. First attested in English in 1874, the word pasta comes from Italian pasta, in turn from Latin pasta "dough, pastry cake.

 

            The Chinese were eating noodles made of millet as long ago as 2000 BC. This has been suggested by the discovery of a well-preserved bowl of millet noodles over 4000 years old. However, durum wheat was not known in China until later times. The familiar legend of Marco Polo importing pasta from China originated with the. "FacaroniJournal, published by an association of food industries with the goal of promoting the use of pasta in the United States. Marco Polo describes a food similar to "lagana" in his Trials, but he uses a term with which he was already familiar. Durum wheat, and thus pasta as it is known today, was introduced by Arabs, specifically in Libya, during their conquest of Sicily in, the late 7th century.

 

Standard Recipes for Pasta Dough

 

Flour               -           l kg

Eggs (whole)  -           4 Nos

Make Pasta

 

• Firstly sieve the flour on to a clean table or pastry board.
• Make a well in the center and fill it with the eggs, oil, little water and seasonings.
• Mix thoroughly and knead to smooth dough.
• Rest the dough, cover with a cloth before rolling.
• Roll and cut the dough in to a required shapes and size by using a pasta maker or knife.
• Boil plenty of water, adding 11/2 tsp of salt and 1 tsp of oil to each 5 cups.
• Add pasta gradually; stir around gently with a wooden fork.
• Do not overcook, just maintain "Al Dente", which means not soft.
• Drain the pasta and toss in an olive oil, season it.
• Serve piping hot topped with a parmesan cheese.

 

Classification and Types of Pasta:

            Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally cooked by boiling.

Basically, pasta can be flavored in the following styles;

 

1.       Green pasta – Puree of blanched spinach is added to the eggs and flour to make dough.

2.       Red Pasta – Tomato puree is added to eggs and flour to retain light red colored dough. 

3.       Herbs Pasta – Finely chopped fresh herbs like-, parsley, basil, tarragon, oregano, dill, marjoram, coriander etc can be added to eggs and flour to retain an aromatic flavor.

4.       Black Pasta – Ink of cattle fish ass is added to eggs and mixed with flour.

The basic types of pasta according to shape are categorized as follows;

1.         Long pasta – Traditional dried and fresh pasta must be boiled before it can be used in baked dishes. Or served with sauces,E.g., - Stuffed pastas like-Lasagna, Cannelloni, Bucatini, Tortiglioni, capelin,fettuccini, linguine, etc.

2.            Stuffed or Filled Pasta -Fresh or dried, a wide variety of pasta is produced with various meat, cheese, poultry, mushroom filling and served in sauce. E.g.; Ravioli, Tortellini, Cappeletti,cannelloni, etc.

3.           Non Wheat Pasta- There is a good range of Italian style pasta made from corn,buck wheat, and other non-wheat flours. Such type of pasta is produced for the health food market for those who are allergic to wheat.

4.            Short Pasta- This pasta is very small and made in various shapes that can be added to soups at the end of cooking. They are also used in the preparation of starters and salads. E.g.; Vermicelli, Linguine (small grain shape), Stelline (small stars), risoni (rice grains), dataliniI(small ring shape), orecchitte, farfalle and fussily etc.

5.         Tubular Pasta- These pastas are usually available in dried from and tubular in shape it is best suitable with,meat,tomato or cream sauces. E.g., mostaccioli,ziti, penne, rigatoni, etc,

 

Tips for Cooking and Serving Pasta

 

·                     A large pan must be used because plenty or boiling water is need for pasta to swell and large boiling move freely otherwise the released starch makes it sticky. Tablespoon oil is added to prevent this.

·                     Sprinkle small pasta into briskly (rapidly) boiling water, long pasta such as spaghetti is gradually pushed into boiling oil in water until it softens and bends.

·              Sealing the pasta in fast boiling water achieves the degree of pasta cooking known as al dente.

·              The cooking time depends on the quantity of pasta, its size and the hardness of water.

·              For general guidelines, dried vermicelli take 4-5 minutes, flat pasta and spaghetti takes 11-12 minutes, and long macaroni takes 15 minutes boiling time. In each case timing begins when water comes to boil. Fresh pasta cooks quicker and requires 2-3 minutes boiling time.

·              If the pasta is to be served in salads, drain it, rinse in cold water and immediately mix with oil so that it will cool down without sticking.

·              When serving hot, the choose sauce or dressing should be poured on to or mixed with hot pasta and serve immediately.

·              The range of sauce for pasta is very large and may be based on tomatoes and often containing ham, meat, anchovies, chicken breasts, mushrooms, sliced vegetables, and pickled ox (beef tongue), etc.

·              Bolognaise (Bolognese) and Milanese is the well-known as classic sauces served along with pasta.

·              Pasta fillings may include -- spinach with ricotta. Meats, chicken liver, cheese and herbs, sausage meats, mushroom etc.

·              Italian pasta is best preferred as entree where as in France it is an accompaniment to the main dish.

Examples of some pasta with its types, shapes and culinary use:

Type	Shape	Culinary Uses
Spaghetti	Fine tube shaped	Spaghetti Bolognese, Spaghetti Nepolitana
Macaroni	Wide tube shaped	Macaroni au gratin. Maccheese,
Tagliatelle	Flat ribbon shaped	Tagliatelle Carbonara
Ravioli	Pasta envelopes filled with meat	Served in tomato sauce or Demi glaze, E.g.; Ravioli Nepolitana
Cannelloni	Rolls of pasta with meat filling	Baked in oven with cheese or tomato sauce.
Lasagna	Wide pasta stripes	Layered          in a meat or spinach and cheese sauce baked in oven. E.g.; Lasagna al Verdi.
Penne	Diamond cylindrical shaped	Penne with Basil pesto. Penne alfredo

Different varieties of pasta with different shapes:

 

Different varieties of pasta with different shapes

Acini di Pepe :("Peppercorn") Acini di Pepe is perfect to use in soup recipes. These shapes are ideal to include in broths.

Alphabet Pasta: This favorite kids' shape is usually used in soups for a fun meal anytime.

Anellini: - Tiny rings of .pasta. Anellini is-a smaller version of Anellini pasta. It is used in various soups and is also a compliment to a number of salads.

Bow Ties: PaiiMle ("Butterflies")-_Bow Ties brighten any meal with their interesting shape.” Thick enough for variety of sauces, or-, a perfect addition to a number of salad or soup recipes.

Angel Hair, Capelin:These thin, delicate pasta strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals.

Bucatini - Thick Spaghetti shaped pasta that is hollow in the center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.

Campanelle ("Bells") Campanula pasta resembles a small cone with a' ruffled edger Pair Campanula pasta with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.

Cappeletti- Cappeletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat.

Casarecce - Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when serving a meat sauce and can be used in a variety of casserole dishes.

Cavatappi("Corkscrew")-.- The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.

Cavatelli– Cavatelli resembles tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces.

DataliniI("Little Thimbles") –This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

Egg Noodles (Medium) -(From "Nudel," German meaning paste with egg) –This size of Egg  Noodle can be baked tossed in soups or salads ortopped with cream, tomato, cheese or meat sauces.

Egg Noodles (Wide) – (From "Nudel," German meaning paste with egg) – Go beyond the egg Stroganoff and use, Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces.

Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and-stir­fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese.

Farfalline – Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

Fideo – Short thin strands of pasta that are slightly curved. Fideo pasta is commonly used in various soup recipes.

Fussily ("Twisted Spaghetti") –This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fussily also bakes well in casseroles.

Gemili("Twins") - Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces.

Giggly- Gigli is a fluted edge pasta edge piece       of pasta that has been rolled into a cone shaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles.

Jumbo Shells- Best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat.

Lasagna (From "lasanum," Latin for pot) – Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal.

Linguine- A great shape to compliment a variety of sauces.Also a good choice for salads and stir-fry dishes.

Macaroni ("Dumpling") - A highly versatile shape that can -be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.

Manicotti ("Small Muffs") - Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake.

Medium Shells, Conchiglie- Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.

Orecchiette ("Little Ears") –These "little ears" are commonly served with thick, chunky sauces or in pasta salads.

Orzo ("Barley") – This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.

Penne, Mostaccioli("Quills" and "Small Mustaches") – This tubular pasta compliments a variety of sauces, is frequently used—in- salads, • baked in casseroles, or made into stir fry dishes.

Penne ("Quills" or—"Feathers") – Penne compliment virtually every sauce and are exceptional when paired with a chunky Sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.

Penne Rigate ("Quills" or "Feathers")- Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. PermeRigateare `ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.

Pipe Rigate - A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky, meat, chunky vegetable cream, or oil based sauces.

Pipette Rigate – This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.

Radiatori ("Radiators") – This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups.

Ravioli - Ravioli are square round pillows of pasta that have a            filling consisting of ingredients       as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.

Reginette-Reginette is wide, flat ribbon pasta that has rippled edges on both sides. This shape is similar to Lasagna.

Riecioli-Riecioli's twisted shape holds bits of meat, vegetables and cheese, so it works well with a variety of sauces, or you can use it to create  fun salads, baked casseroles, or stir-fry meals.

Rigatoni ("Large Grooved") -Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.

Rocchetti("Spool") - This short pasta is perfect for preparing casseroles and salads.

Rotelle("Little Wheels") -The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape —they are crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.

Rotini ("Spirals". or "Twists") — koilni's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.

Small—Shells - Shells make a great addition to soups or as the baseof a wonderful salad.—Try remakino, your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.

Spaghetti – ("A length of Cord's America's favoriteshape, Spaghetti is the perfect choice for nearly  any sauce, or it can used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.

Thin Spaghetti Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient.

Tortellini – Tortellini is ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce.

Tortiglioni – Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce.

Tripolini – Tripolini is tiny bow tie shaped pasta used in soups and salads or paired with a simple sauce.

Tubini - A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes, it also makes wonderful salads, baked dishes and stir-fry meals.

Vermicelli - ("little worms") slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stirfry ingredient 

Wagon Wheels, Ruote ("Wheels") Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.

Here are 6 of the best types of gluten-free pasta and noodles.

1. Brown Rice Pasta. 
2. Shirataki Noodles. 
3. Chickpea Pasta. 
4. Quinoa Pasta. 
5. Soba Noodles. 
6. Multigrain Pasta.