Key tips for pasta lovers of all ages
Experimenting with pasta is a lot of fun! We'll show you how to distinguish between the different types and how to find the perfect portion size.
And everyone has their own personal preferences. Pasta can be short, long, narrow, thick, shaped like little figures, letters as well as countless other variations. What are the characteristics of the different types?
Spaghetti and linguine: The most popular and well-known pasta dish is spaghetti – whether that's spaghetti bolognese, spaghetti Napoli, or spaghetti with a creamy sauce or your favourite pesto. Linguine are thin, flat noodles, rather like flattened spaghetti. With a little practice, even the youngest of noodle lovers will be able to wrap spaghetti and linguine around their fork.
Pappardelle and tagliatelle: If you like your pasta a little wider, then pappardelle is a great option. Pappardelle tend to be around one centimetre wide, making them the perfect flat noodle. Pappardelle look particularly pretty wrapped up into little noodle nests on your plate. They are traditionally served with hearty sauces and meat – goulash, for example. They are also a great match for fish and seafood. Tagliatelle are slightly narrower than pappardelle.
Cannelloni and lasagne: Cannelloni are thick tubes of pasta that you and your kids can fill however you like. Then simply place them in a baking dish, cover them with cheese and bake them in the oven. And talking of melted cheese: lasagne is a classic pasta dish that is always topped with cheese. These flat pasta sheets should be layered alternately with bolognese sauce and béchamel sauce. A tasty vegetarian alternative is vegetable lasagne.
Macaroni: Macaroni are short, slightly curved tubes of pasta. The very small variety are known in Switzerland as "Hörnli". They are very popular in dishes such as mac 'n' cheese. However, macaroni goes with just about any pasta sauce and tastes great with your favourite pesto, too.
Ravioli and tortellini: Ravioli are delicious pasta parcels. They are usually square in shape and contain a variety of different fillings such as meat, cheese, ham and spinach. Ravioli are not to be confused with tortellini. Tortellini are round as opposed to square but they also contain a filling. Traditionally, tortellini is served with a creamy sauce or in a chicken broth.
Fusilli: Kids love these little pasta spirals. They taste great with a mild tomato sauce. Measuring around four centimetres long they are bite-sized and therefore commonly used in pasta salads. Fusilli Napoletani are flat lengths of coiled pasta.
Cocciolette and conchiglie: Cocciolette and conchiglie are both pasta shells. The former are very small shells, usually used in soups and broths together with plenty of vegetables and herbs. Conchiglie, on the other hand, are extra large pasta shells that can be filled and then topped with melted cheese in a similar way to cannelloni.
Farfalle: Owing to its appearance, farfalle is often referred to as bow-tie or butterfly pasta. Its characteristic shape is achieved by first cutting the pasta dough into squares using a serrated pasta cutter, then pinching the middle together to create a beautiful bow shape. Kids love the funny look of this pasta and adults love how it tastes with a creamy or buttery sauce and salmon.
Als Faustregel gilt, dass 50 bis 75 Gramm trockene und 150 Gramm frische Nudeln pro Person ausreichen, wenn die Nudeln als Beilage dienen. Für ein Hauptgericht sind es etwa 100 bis 125 Gramm trockene und 190 Gramm frische Nudeln pro Portion. Verwendest du Vollkornnudeln, kannst du die Portionsmenge ein wenig reduzieren, denn Vollkornprodukte sind besonders gehaltvoll und sättigen schneller und länger. Verwende für 100 Gramm Nudeln etwa 1 Liter Wasser zum Kochen.
Vielleicht hast du dich schon einmal über das Loch in deinem Kochlöffel für Nudeln gewundert? Willst du Spaghetti kochen, dient es dazu, dir die richtige Menge an Nudeln anzuzeigen. Nimm einfach so viele Nudeln, wie gleichzeitig durch das Loch passen, und schon hast du eine Portionsgrösse.
Mit kleineren Nudelarten funktioniert hingegen die Hand-Portionierung wunderbar. Halte deine beiden Hände dabei so aneinander, dass die Handflächen eine Schale bilden. Die ideale Portionsmenge entspricht nun der Menge an Nudeln, die in diese Schale passen. Auf diese Weise findest du auch schnell und einfach heraus, wie gross die Portion für deine Kinder sein sollte und kochst nie mehr zu viel.
Bei sämtlichen Teigwaren gilt: Reduziere so gut es geht die Spritzgefahr! Um stilecht Spaghetti zu essen, brauchst du lediglich einen Löffel und eine Gabel. Die Nudeln mit dem Messer klein zu schneiden, ist ein No-Go – ausser natürlich für kleine Kinder. Mit der Gabel schnappst du dir nun eine mundgerechte Portion Nudeln und wickelst diese auf dem Löffel um die Gabelspitze. So landet das Nudelpaket mitsamt Sauce in deinem Mund, ohne dass du dich bespritzt. Für kleinere Nudeln wie Fusilli brauchst du nur eine Gabel.
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