When pairing pasta with a sauce, remember that:
Thin, delicate pastas, like angel hair or thin spaghetti, are better served with light, thin sauces.
Thicker pasta shapes, like fettuccine, work well with heavier sauces.
Pasta shapes with holes or ridges, like mostaccioli or radiatore, are perfect for chunkier sauces.
Preparing the Perfect Pasta
Learn how to cook pasta perfectly every time.
How to Store Pasta
Here are the details on how to store all of those pasta shapes.
For GOOD Pasta MEASURE
Serving eight for dinner and need to know how many cups of pasta a pound will make? Here are some general guidelines for measuring dry vs. cooked pasta. (Shapes may vary in size according to the manufacturer, so use these measurements as generalizations.)
8 oz. uncooked small to medium pasta shapes = 4 cups cooked
(Examples: Elbow macaroni, Medium Shells, Rotini, Twists, Spirals, Wagon Wheels, Bow Ties, Mostaccioli, Penne, Ziti, Radiatore, Rigatoni)
8 oz. uncooked long pasta shapes = 1 1/2-inch diameter bunch = 4 cups cooked
(Examples: Spaghetti, Angel Hair, Linguine, Vermicelli, Fettuccine)
8 oz. uncooked egg noodles = 2 1/2 cups cooked
To reheat cooked pasta, portion out the amount you need and place in boiling water. For extra-easy draining, you can place the pasta in a stainless steel colander or strainer and then submerge in boiling water. Count 40 to 60 seconds of re-heating time for a four-ounce serving. Drain the pasta well, toss with sauce and serve immediately.
Pasta can also be reheated in the microwave oven. Reheat single servings on high for 45 seconds at a time, checking between intervals for doneness.