Pasta is a surprisingly versatile food, and noodles can be made in a nearly unlimited number of sizes and shapes.
Aside from adding visual appeal to a dish, the different shapes used in the creation of the finest pastas actually reflect how they are used in cooking. Here at Ferraro’s, we use nine different fresh pasta varieties; some of these are not served at any other Italian restaurant in Las Vegas. Our menu includes these varieties:
Long Thin Noodles
Spaghetti and bucatini are long round noodles of medium thickness. They pile beautifully and lap up just the right amount of medium-weight sauces. Bucatini is distinguished by a thin hole running down the entire length of the noodle. This feature creates a distinct texture and unexpected flair to even simple dishes.
Broad Flat Noodles
Lasagna, tagiatelle, and pappardelle are flat noodles that allow for dishes to be constructed in different ways. The long, broad body of lasagna noodles allows ingredients to be layered, granting diners luscious bites of many different flavors.
The fluted edges of pappardelle lap up even the richest sauces so every mouthful of the dish delivers consistent delight. Tagliatelle is a long pasta variety; when cooked, the dish resembles a pile of delicious, delicate ribbons. This showy presentation is suitable for sauces of light or heavy characteristics.
Stuffed Pastas and Other Bites
Raviolini, tortellini, and agnolotti are pasta varieties that can be stuffed with different fillings. Cheese, meat, mushrooms, and vegetables are just a few of the preparations that can be tucked into these soft pillows. The result is a hearty, filling meal of surprising tastes and textures. Gnocchi are plump, soft dumplings made from potato. Their flavor ranges from rustic to refined; gnocchi mix perfectly with medium and heavy sauces.
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