Italian Pasta and Sauces Guide [Infographic]

Originally Published by Caroline Cassard on

So many shapes, so many choices. We encourage getting creative with any type that catches your eye, but everyone tends to gravitate toward one type over another, restocking the pantry with the same old shapes. For most people, Italian pastas feel interchangeable: fresh, homemade marinara sauce tastes just as delicious atop penne as piled on linguine. But traditional Italian cooking holds a method to the unending list of noodles.

Each pasta’s form and texture play a bigger part in sauce pairings, thick or thin, warm or cold. Sturdier noodles stand up to heavy cream-based and meat sauces while more delicate types compliment oil-based entrées. And of course, a few of our favourites play well with nearly any “gravy” out there. We’ve provided a run-through of accessible noodle-sauce pairings for pasta dinners that satisfy everyone around the table.

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Clear clogged drains with simple stuff from your baking cupboard.


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Lemony Life Hack – Squeeze More Juice From Your Lemons!


Whether it’s a savory slab of salmon, or a sweet cheesecake, lemon juice can enhance a multitude of foods. But the squeezing of lemons to get their fresh juice is often tedious and seems to bear little reward. How do you all normally squeeze lemons? Most people typically cut it in half and get to squeezing straight away. But there’s a method that will yield much much much more juice, as we present below:

1. Warm your lemon in a microwave oven. If you want to the lemon juice cold, then just warm it for 5 seconds. If you want warm juice, use 20 seconds. The more you warm the lemon, the more juice you’ll get out of it.
2. After warming your lemon, roll it on a cutting board or counter while pressing strongly with your hand.
3. Finally, cut it in half and roll it as you would usually.
Just these few steps more, and you’ll extract so much more juice! Please try it out. You’ll be astounded at how much juice gushes out.

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