Najbolje testenine za teske soseve (The best pasta for heavy sauces)

Testenine koje najbolje drže teže, guste i kremaste soseve imaju hrapavu površinu, širinu ili šupljine.

Najbolje testenine za teške soseve:

1. Široke i ravne

• Papardele – idealne za ragù, sos od pečuraka, divljač
• Fetucine – savršene za Alfredo, kremaste soseve
• Taljatele – odlične za mesne soseve i bogate paradajz soseve

2. Cevaste (šuplje)

• Rigatoni – ekstra za guste mesne i povrtne soseve
• Pene rigate – žljebovi zadržavaju sos
• Paceri – puni se sosom, izuzetno “teška” testenina

3. Spiralne / uvijene

• Fusili – spiralni oblik hvata krem i komadiće
• Cavatapi – duboke spirale = maksimalno zadržavanje sosa
• Busiate - posebna vrsta domaće sicilijanske testenine, uvijene u spiralice ili “u obliku štapića”. Njihova struktura ih čini odličnim za gustije sosove, jer se sos lepo uhvati u spirale.

4. Hrapava površina (bronze cut)

Testenine sa oznakom “trafilata al bronzo”

Površina je grublja → sos se lepi, ne klizi

Koje testenine izbegavati za teške soseve?

• Spagete / linguine – bolji za lagane, uljane soseve
• Kapelini – previše tanke

Pravilo:

Što je sos gušći i teži → testenina treba da bude šira, deblja ili šuplja

The pasta that holds up best to heavier, thicker, and creamier sauces has a rough surface, width, or holes.

The best pasta for heavy sauces:

1. Wide and straight

• Pappardelle - ideal for ragù, mushroom sauce, game
• Fettuccine – perfect for Alfredo, creamy sauces
• Tagliatelle - great for meat sauces and rich tomato sauces

2. Tubular (hollow)

• Rigatoni - extra for thick meat and vegetable sauces
• Penne rigate – the grooves retain the sauce
• Paccheri - filled with sauce, extremely "heavy" pasta

3. Spiral / twisted

• Fusilli – the spiral shape catches the cream and pieces
• Cavatappi – deep spirals = maximum retention of sauce
• Busiate - a special type of homemade Sicilian pasta, twisted into spirals or "in the form of sticks". Their structure makes them excellent for thicker sauces, because the sauce is nicely caught in the spirals.

4. Rough surface (bronze cut)

“Bronze cut” - pasta labeled "trafilata al bronzo"

The surface is rougher → the sauce sticks, does not slide

Which pasta to avoid for heavy sauces?

• Spaghetti / linguine - better for light, oily sauces
• Capellini - too thin

Rule:

The thicker and heavier the sauce → the pasta should be wider, thicker or hollow