Pasta rarely comes on its own, but usually with a sauce at its side - or on top. But which sauce goes with which pasta? Not only the length, but also the texture and ingredients of the pasta are decisive for the choice of sauce.
Germans love spaghetti, but not every pasta sauce goes well with every type of pasta. Smooth or rough? Twisted or straight? Long or short? Flat or round? The shape of the pasta determines whether the sauce sticks or slides off. The ingredients also play a role: durum wheat semolina, egg or vegetable base - all of these influence the flavour and consistency. Because not every combination tastes good. If you combine pasta and sauce cleverly, you will experience a real taste sensation.
The choice of pasta sauces is huge: from classic tomato sauce with herbs and ricotta to variations with meat or vegetables - the shelves are full. How are you supposed to find the right sauce for your pasta?
According to Statista, spaghetti is Germany's favourite, followed by spiral noodles, tagliatelle, spaetzle and macaroni. Penne is only in sixth place. The question now is how to find the right match from this variety of pasta sauces. Watch out for spaghetti bolognese! A classic, yes - but theoretically not a perfect match. Because not every pasta harmonises with every sauce. How do you find the perfect combination? We solve the pasta puzzle! 🍝
1. Spaghetti - the classic among long pasta varieties
Spaghetti goes well with tomato, fish, vegetable and cheese sauces as well as pesto. Pasta dishes such as spaghetti carbonara or pomodoro follow this rule - spaghetti bolognese, on the other hand, does not. A meat sauce adheres better to short, textured pasta
2. Fusilli - small, twisted pasta for strong sauces
Meat and vegetable sauces often accompany fusilli. The short spirals absorb strong pasta sauces such as Bolognese or Arrabiata particularly well and provide an intense flavour experience.
3. Tagliatelle - the long flat pasta for cream and cheese sauces
Tagliatelle are long, flat noodles that go well with creamy and heavier sauces. A popular combination is with gorgonzola sauce, which adheres well to the tagliatelle.
4. Spaetzle - Swabian classic of home cooking
Spätzle are short and soft and are suitable for cream and cheese sauces or savoury meat dishes such as creamed sliced meat or roast pork. They are a popular side dish with classic German and southern German dishes.
5. Macaroni - tubular pasta meets cheese dishes
Macaroni goes well with creamy cheese sauces, as the tubular shape absorbs the sauce well. A macaroni gratin with béchamel sauce and a crispy cheese crust is a popular dish alongside mac and cheese.
6. Penne - short tubular pasta with a diagonal cut
Penne are suitable for meat and vegetable sauces. Thanks to their hollow inside, they are ideal for absorbing chunky and thick sauces. If they also have a ribbed surface, a Napoletana sauce, for example, adheres even better.
