6 • THE CAMBERWELL CITIZEN • ISSUE #11
PICKING THE P E R F E C T PA S TA When it’s chilly outside and you’re craving comfort food, nothing beats a steaming bowl of pasta. But not all pastas are created equal. From farfalle to spaghetti, here’s how to pick the perfect pairing for your sauce.
FARFALLE
FUSILLI
ORZO
Farfalle means ‘butterflies’ in Italian, and these little crinkly-edged, rectangular pieces are pinched in the middle to look like their namesake. Originating in northern Italy, they are also known as ‘bow-tie’ pasta.
Curly like a corkscrew, fusilli hails from southern Italy, where it was traditionally made by twisting spaghetti around thin rods to dry – hence the name, which means ‘spindle’.
Made from semolina, orzo, which means ‘barley’ in Italian, is a small grain-shaped pasta. It is popular across Europe, particularly in Greece, where it’s known as kritharaki.
Make: Fusilli is perfect for pesto, and other light, creamy, smooth sauces that will cling to the twists. This versatile pasta is also a star in pasta bakes, salads, or one-pan dishes.
Make: This is your go-to pasta to help bulk out a hearty soup or stew. Because it works like a grain, it’s also an excellent choice for pasta salads and a great rice substitute in dishes like stuffed peppers.
Make: The ‘wings’ of this pasta are designed to hold sauce, so pair farfalle with chunky, cream or tomato-based sauces like creamy mushroom and garlic or primavera. They also work perfectly as the main ingredient in a cold pasta salad.
CITIZEN
