What pasta goes with what sauce – a quick guide on how the Italians do it: Angel Hair (Capellini) Pesto, Seafood, Tomato, Vegetable Conchiglie Meat, Pasta Salad, Pesto, Tomato, Vegetable Farfalle Meat, Pasta Salad, Pesto, Seafood, Soup, Tomato, Vegetable Fettuccine Meat, Seafood, Tomato, Vegetable Fusilli Baked, Meat, Pasta Salad, Pesto, Soup, Tomato, Vegetable Jumbo Shells Baked, Meat, Tomato, Vegetable Linguine Meat, Pesto, Seafood, Tomato, Vegetable MacaroniBaked, Meat, Pasta Salad, Tomato, Vegetable Orecchiette Meat, Pasta Salad, Pesto, Tomato, Vegetable Orzo Baked, Pasta Salad, Soup Pappardelle Meat Penne Rigate Baked, Pasta Salad, Tomato, Vegetable Rigatoni Baked, Meat, Tomato, Vegetable Rotini/Spirelli Baked, Meat, Pasta Salad, Tomato, Vegetable Spaghetti Baked, Meat, Seafood, Tomato, Vegetable Trofie Pesto Traditional pasta or the whole wheat kind? Here is where me and the Italians start to disagree. I absolutely love pasta but with a very high ranking on the glycemic index chart and a shockingly low nutritional content I opt for the darker kind. Whole wheat pasta is made from flour that contains the entire grain kernel which means that it’s rich in fiber and hasn’t been ripped off from all its healthy nutrients.
I do confess that when the first few whole grain pastas tiptoed out to the grocery stores I wasn’t jumping with joy due to taste explosions. BUT these days there are so many brands on the shelves and I even dare to say that a few of them tastes better than the plain boring white spaghetti, firm textured, nutty and with a slightly sweeter flavor.