Kamil Perry
Pasta and cheese is a classic combination, and there are endless ways to bring the two together. From the type of cheese to the style of pasta, the possibilities are endless. While Italians typically use parmesan, and most people around the world follow suit, there are many variations. In Belgium, for instance, grated Emmental or Gruyere is more common, while in Japan, mozzarella is the most popular option. When it comes to making a cheese sauce for pasta, a simple roux is a great base, and you can add any cheese you like, from cheddar and parmesan to gruyere and pecorino romano.
| Characteristics | Values |
|---|---|
| Common cheese toppings | Parmesan, Cheddar, Mozzarella, Gruyere, Feta, Monterey Jack, Pecorino Romano |
| Country-specific cheese toppings | In Belgium: Emmental or Gruyere, In Japan: Mozzarella |
| Cheese combinations | Cheddar and Parmesan, Parmesan and Feta, Mozzarella and Cheddar |
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What You'll Learn
Types of Pasta
There are countless types of pasta, each with its own unique characteristics, flavours, textures, and shapes. Pasta is usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina), stretched (strascinati), or in dumpling-like form (gnocchi/gnocchetti). However, due to the variety of shapes and regional variants, categorisation can be inconsistent. Some pasta varieties are unique to specific regions and not widely known, and many types have different names based on region or language. Manufacturers and cooks often invent new shapes or rename pre-existing ones for marketing reasons.
Spaghetti
Spaghetti is one of the most iconic types of pasta, beloved worldwide for its simplicity and versatility. These long, thin, cylindrical strands are just thick enough to not get lost in a hearty meat sauce but thin enough to serve with a light dressing of olive oil and garlic.
Penne
Penne pasta is characterised by its short, cylindrical shape with angled ends. Its hollow centre and ridged surface make it ideal for capturing chunky ingredients like vegetables and meats, ensuring that every bite is packed full of flavour.
Shells
Shell pasta comes in many different sizes. Large shells can be stuffed with cheese and baked, medium-sized shells can be used in casseroles and with meat sauces, while the smallest shells work well in soups and stews.
Angel Hair
Angel hair pasta, also known as capellini, features long, thin strands that are thinner than spaghetti. It is best served in light or creamy sauces as the thin strands can get lost in chunky, meaty sauces.
Vermicelli
Vermicelli is similar to angel hair but slightly thicker. It can be used in the same way as either angel hair or spaghetti.
Ziti
Ziti is a slender, tube-shaped pasta that stands up to hearty sauces and is great in baked pasta dishes.
Ditalini
Ditalini is a very small tube-shaped pasta with ridges. It is commonly used in broth-based soups like Minestrone and Tuscan White Bean Soup, as well as in pasta salads.
Elbows
Elbows are small, C-shaped tubes perfect for capturing sauces and small ingredients. They are commonly used in cheesy baked pasta dishes like macaroni and cheese, as well as in simple tomato and vegetable sauces and creamy cold pasta salads.
Farfalle
Farfalle, commonly known as bow-tie pasta, is a type of short pasta. Its pinched middle cooks up deliciously al dente.
Fettuccine
Fettuccine is an egg pasta cut into long, narrow ribbons. It is often served with cream sauces, as in the classic Fettuccine Alfredo.
Rigatoni
Rigatoni is a thick, sturdy noodle with wide hollows, perfect for taking on hearty sauces and meat ragùs.
Orecchiette
Orecchiette is a small type of pasta mainly used in soups. Its concave shape makes it ideal for scooping up small ingredients.
Ravioli
Ravioli is a generic term for almost any type of filled pasta.
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Cheesy Goodness
There's nothing quite like a big bowl of pasta, smothered in cheese, to satisfy your cravings. Whether you're a foodie or not, a hearty pasta dish is a surefire way to tantalize your taste buds and fill your belly. And when it comes to cheese, the possibilities are endless.
Let's start with the classic: Parmesan. This staple of Italian cuisine is a favorite topping for pasta around the world, including in Italy, France, Switzerland, and Australia. Grate some fresh Parmesan over your pasta for a sharp, salty kick that elevates any dish. Another popular option is mozzarella, especially in Japan where it's commonly used. This mild, creamy cheese is perfect for those who want a more subtle cheesy flavor.
For those who crave a more robust cheesy experience, there's nothing like a good cheddar. Crumble some mature cheddar over your pasta for a sharp, tangy twist. Or, for something truly indulgent, try making a cheese sauce with a combination of cheddar and Parmesan. This dynamic duo creates a rich, creamy sauce that coats each strand of pasta with decadent flavor. Throw in some crispy bacon and fresh thyme for an even more mouthwatering meal.
If you're feeling adventurous, explore the wide world of cheeses that pair perfectly with pasta. Gruyere, Emmental, Monterey Jack, and Pecorino Romano are just a few of the many varieties that can take your pasta game to the next level. And don't be afraid to experiment with different combinations—after all, variety is the spice of life, and there's no shortage of cheesy goodness to explore.
So, the next time you're craving some comfort food, whip up a batch of cheesy pasta. With so many cheeses to choose from, you can create an endless array of delicious dishes that are sure to satisfy your hunger and your taste for adventure. Bon appétit!
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Sauce it Up
There's nothing quite like a hearty bowl of pasta, and when it comes to taking your dish to the next level, a delicious sauce is key. Whether you're a cheese enthusiast or simply looking to elevate your pasta game, here are some tips and tricks to "sauce it up" and create a mouth-watering meal.
The Classic Roux:
Start with the base of your sauce. A classic roux is a simple combination of butter and flour that serves as the perfect foundation for your cheesy creation. Melt butter in a saucepan over medium-high heat, then whisk in flour to form a paste. This basic roux is an easy way to thicken your sauce and create a creamy texture.
Cheese, Please!
Now, it's time for the star ingredient: cheese! The type of cheese you choose will depend on your personal preference. Some popular options include cheddar, parmesan, gruyere, mozzarella, or a combination of these. For a more adventurous twist, you can explore other varieties like Monterey Jack, pecorino romano, or even ricotta. Don't be afraid to experiment and find your favourite blend.
Enhancing the Flavour:
To enhance the flavour of your sauce, consider adding fresh herbs like thyme or rosemary. Thyme, in particular, pairs exceptionally well with cheese and can add a delightful freshness to your dish. If you're feeling indulgent, include some crispy, fried bacon for a salty kick. Black pepper is also a must-have, as it complements the cheese beautifully. For a vegetarian option, swap out the bacon for cooked sliced sausage or mushrooms.
The Finishing Touches:
Once you've combined your sauce with cooked pasta, feel free to add a splash of pasta water to loosen the sauce if needed. Top it off with a sprinkle of fresh herbs and bacon, or try something different like toasted breadcrumbs for added texture.
Cultural Variations:
It's worth noting that while Italians typically use parmesan, other cultures have their own preferences. In Belgium, grated Emmental or Gruyere is more common, while in Japan, mozzarella is the most popular choice. Feel free to explore these international variations and discover new flavour profiles.
So, there you have it! With these tips, you're well on your way to creating a delectable cheese sauce that will take your pasta nights to the next level. Remember to have fun, experiment with different ingredients, and always trust your taste buds. Happy cooking and bon appétit!
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Carb Loading
Pasta is a popular choice for carb loading, with many runners opting for a big pasta dinner the night before a race. However, it is important to note that true carb loading involves eating more carbs for a few days, not just the night before. Additionally, while pasta is a good source of carbohydrates, it is not the only option. Other foods that can be eaten for carb loading include root vegetables, rice, potatoes, quinoa, pancakes, and oatmeal. These foods provide a similar amount of carbs and can be a good alternative for those who do not like pasta or want to add variety to their diet.
When carb loading, it is important to choose high-carb, low-fat foods to avoid consuming too many calories. This means avoiding foods that are high in both carbs and fats, such as desserts, pasta with creamy sauces, pastries, and buttery breads. Instead, opt for foods like white bread or pasta, white rice, saltine crackers, and low-fat toppings such as cottage cheese or spinach. It is also important to consider fibre intake, as too much fibre can cause stomach discomfort during exercise.
Overall, carb loading can be a useful strategy for runners and athletes to improve their performance, but it should be done correctly and with a balanced diet of nutrient-dense foods. It is also important to note that carb loading may be more beneficial after a race to replenish energy levels.
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Italian Delights
Italy is a country steeped in culinary delights, with pasta and cheese at the heart of its cuisine. The combination of pasta and cheese is a classic, and there are many ways to create delicious, Italian-inspired dishes with these two staple ingredients.
A simple pasta dish can be elevated with a generous grating of Parmesan cheese. Parmesan, or Parmigiano Reggiano, is a hard, salty cheese that is a common addition to pasta dishes, not just in Italy but worldwide. It can be bought pre-grated or in blocks to grate at home, and the freshly grated variety is considered superior in taste. Parmesan is a versatile cheese that can be used in many pasta dishes, from a simple pasta tossed in olive oil with oregano and black pepper, to a rich, creamy cheese sauce.
Another popular Italian cheese to use in pasta dishes is mozzarella. This soft, white cheese is commonly used in Japan as a pasta topping, and it is also used to stuff pasta, such as tortellini. For a quick and easy meal, cook some tortellini pasta and toss it in olive oil, oregano, and black pepper for a delicious, Italian-inspired lunch.
For those who want to create a creamy cheese sauce for their pasta, a basic roux is a great place to start. Butter, flour, and milk are the base ingredients, and from there, you can add any cheese you like. Cheddar and Parmesan are a great combination, but you could also use Gruyere, Monterey Jack, or Pecorino Romano. For an extra indulgent dish, add some crispy, smoked bacon and fresh thyme to your sauce.
Italian cuisine is all about using fresh, simple ingredients to create delicious, hearty dishes, and pasta and cheese are two of the most important components of this style of cooking. With these staple ingredients, you can create a variety of tasty meals, from a simple pasta with a sprinkling of cheese to a rich, indulgent baked mac and cheese.
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Frequently asked questions
Parmesan, cheddar, mozzarella, Gruyere, Monterey Jack, pecorino Romano, and feta are all popular options.
Freshly grated cheese tastes better than powdered cheese, but the latter is more convenient. It's best not to use pre-shredded cheese.
You can make a cheese sauce with butter, cheese, hot pasta, and pasta cooking water. You can also add in ingredients like bacon, sausage, mushrooms, and black pepper.
Cheese fondue, black olives, and red wine are a great combination.
