Perfecting Pasta: A Guide to Choosing, Cooking, and Pairing for Every Diner

Maggie Beer shares everything you need to know about pasta with the Australian Carers Guide.

Pasta is likely a common menu item, but have you considered the many types and how they work with different sauces? It’s not just about flavour; it’s also about making sure diners can comfortably dine on it, especially those with dexterity challenges.

For example, long pasta like spaghetti or linguine are fun to twirl around a fork, but some diners might struggle with that and feel the need to cut it up, which could take away from the experience.

Lasagne, another favourite, can be amazing if well-made but bland if it’s a reheated commercial product. Fortunately, there are many baked pasta dishes to keep things interesting.

What is Pasta?

“Pasta” refers to a wide variety of flour-based shapes, from tiny, rice-like pieces to hollow tubes like macaroni, flat sheets, and long strands. There are even filled options. This variety can fill entire cookbooks. In aged care settings, practical choices are key. Handmade egg pasta or complex stuffed varieties are often unrealistic, and long strands of pasta may not work for everyone. But there are still plenty of options.

Tips for Cooking Pasta:

• Use plenty of salted water (10 times the amount of water to dry pasta).

• Boil the water vigorously before adding pasta to prevent it from sticking.

• Cook at a gentle simmer and consider cooking it slightly softer for older adults.

• Drain right away and use the pasta immediately or cool it on trays with olive oil if using later.

Think About Shape When Pairing with Sauce:

Choose pasta that holds the sauce well. The goal is to coat the pasta evenly and let the sauce get into the pasta’s grooves for maximum flavour.

Everyday Pasta Options:

Short Shapes

• Penne: Hollow tubes that hold sauces, great for baking.

• Spirali or Fusilli: Spiral shapes that capture sauce in the coils, similar to penne.

Small Shapes

• Macaroni: Small, hollow elbows for mac and cheese or soups like minestrone.

• Risoni (Orzo): Rice-like grains for soups or side dishes, or risotto-like meals.

• Orecchiette: “Little ears” that catch ingredients like peas or mushrooms.

Special Occasion Pasta:

• Try fresh or frozen-filled pasta like tortellini or ravioli in a simple broth with parmesan.

• Large pasta shells can be stuffed with a rich ragout, or baked with a creamy sauce, ricotta, and parmesan for a treat.

Choosing the Right Sauce

• Match sauce garnishes to the pasta size.

• Fortify creamy sauces with powdered milk and cheese for added nutrition.

• Make sure the sauce is thick enough to coat the pasta, but not too heavy or runny.

• Simple can be good too—herbs, garlic, butter, olive oil, and parmesan can create a delicious side dish, or add veggies like spinach or peas for more heartiness.

By mastering pasta shapes, cooking techniques, and sauce pairings, you can offer delicious meals that meet various tastes and dietary needs.