Time for pasta but choosing the right strand is more than just about what you have in the pantry. Choosing the right pasta depends on the topping. The shape should be dictated by the type of sauce you are preparing with it. Here are a few tips to go by:
Tubes: Tubular shapes like penne and ziti are perfect with hearty and thick sauces like meaty tomato based sauces. Ridged ones capture even more sauce. Try this Bolognese Pasta with tubes or with spaghetti. For the nine days, use soy meat instead of beef.
Ribbons: Wide, flat pastas like pappardelle are ideal for sopping up creamy sauces. Generally, the wider the noodle, the heavier the sauce. I like linguine with artichokes.
Long strands: Long, round pasta like spaghetti are best with olive oil and tomato based sauces, which coat each strand evenly. Go thinner for delicate preparations. A good one to try is Spaghetti with Red and Yellow Peppers (if you do not cook with wine during the nine days, just omit it and use 4 cloves of garlic with the olive oil).
Shapes: Chunky vegetable sauces absolutely go better with short pastas that have lots of crevices to trap the sauce. Try this Eggplant and Ricotta Pasta, it’s perfect with shaped noodles.
Try lots of pastas with different types of noodles. See pasta index here.