ROUSES_MarApr2019_Magazine-R

E

I

G

E Is for Elbow Macaroni E is for Elbow Macaroni, more American than not; But these mac-and-cheese darlings are more complex than you thought. Elbow Macaroni’s Person- ality: Elbow macaroni is a beloved American favorite that’s far more popular with stateside parents-in-a-hurry than their Italian counterparts. Best Sidekicks: I’m trusting that you know what to do with elbow macaroni, whether that’s making classic stovetop mac- and-cheese or going the picnic- ready macaroni salad route. If all else fails? It makes a great kindergarten craft project or macaroni necklace.

G Is for Galletti G is for Galletti, a striking shape that’s quite rare; These fancy noodles honor roost- ers everywhere. Galletti’s Personality: Cock-a- doodle-doo! This highly unique pasta, with its semicircular, cylin- drical shape and ruffled edges, is made to resemble a rooster’s comb — and meant to stand out. Best Sidekicks: This is a pasta so striking that it should be prepared with minimal accompaniment, perhaps just a touch of lemon zest, olive oil and cracked black pepper. (If galletti isn’t easily found, any sort of pasta with a good bit of texture and personal- ity can also make its way to the limelight in place of this strutting star.)

I Is for Integrale I is for Integrale, pasta made from whole wheat; The nutty flavor is strong and the health benefits are sweet. Integrale Pasta’s Personal- ity: If you’re looking for a type of pasta that’s on a wellness kick, look no further than inte- grale, which refers to a class of pasta made entirely out of whole wheat. Best Sidekicks: No matter the exact shape, you’re going to want a sauce that mirrors the earthiness — and potentially chewier texture — of the inte- grale. Roasted vegetables are always a fine choice.

H

J

F F Is for Farfalle F is for Farfalle, those little bow- tie-shaped gems; Use them when making pasta salad on a whim.

J Is for Japanese Noodles J is for Japanese Noodles: Udon, Soba and more; There are so many types you’ll surely adore. Japanese Noodles’ Person- ality: Japan’s wide variety of noodles are points of pride for various regions of the country, from the buckwheat-based soba of the Nagano Prefecture, to ramen, to udon’s thicker wheat noodles, which are a mascot of the city of Takamatsu. Best Sidekicks: While there are scores of traditional dishes, served both cold and hot, asso- ciated with each noodle variety, most heavily lend themselves to preparations in broth and, yes, plenty of slurping.

H Is for Angel Hair H is for Angel Hair, the thinnest pasta of them all; Wispy and delicate piled beneath a meatball. Angel Hair’s Personality: The fairest pasta around, angel hair looks like the finest strands of golden locks that have been gathered (by some form of magic, one can only assume) for your pleasure. During the Renais- sance, they were highly prized for their difficulty to make, and were often fed to new mothers. Best Sidekicks: These noodles cook quickly, due to their frailty, and need only the lightest touch of dressing, like a couple of pats of butter.

Farfalle’s Personality: A little bit foppish and fussy, a big bowl of bow-tie-shaped farfalle feels like playing dress-up, even if you’re just snacking in your sweats. Best Sidekicks: Farfalle can stand up to most sauces, but its density lends itself to a cream- based partner. What’s more, the pasta is frequently — and easily — dyed using spinach (for green pasta) and beetroot (for red pasta).

20 MARCH•APRIL 2019