The variety and selection of sauces that can be served with noodles, are infinite. They range from minimalist sauces such as garlic and olive oil, solid light sauce with vegetables, seafood sauces, meat sauces and rich, creamy sauces with egg, cheese and nuts.
When selecting the appropriate form of pasta sauce, no absolute rules. Some regional dishes always with the same type of pasta, like fettuccine all’alfredo, tagliatelle Bolognese and penne all’arrabbiata, and there is rarely anything that was ordered with the pasta to see. The classic dishes are few and far between, however, and the increasing number of different shapes of pasta on the market, it can sometimes be difficult, the shapes and sauces, do not fit together as well.
Hold on a long, thin pasta is best with either a thin sauce, or one that is served thick and smooth. If too thin and watery, sauce is just the long strands, if they are too big or heavy, it will fall under the bowl to the pasta on top. Hung sauces olive oil, butter, cream, eggs, cheese, finely grated and chopped fresh herbs are good with long noodles. When ingredients such as vegetables, fish and meat to make a smooth thick sauce is added, they have chopped very smooth.
Forms of short pasta with large openings such as Conchiglie, penne and rigatoni, will trap the meat or spicy sauces, spirals and loops going. Egg pasta has different properties than a simple pasta and goes well with rich sauces and creamy fat, which is popular in northern Italy. Home made fresh pasta takes the butter and egg-white sauce stick to it. Almost all the pasta is suitable for classic Italian tomato sauce.