FRESH CUT PASTA

Vermicelli is Italian for “Little Worms”.  However, the culinary term refers to pasta cut into very thin strands. These thin noodles were first named Vermicelli in Tuscany in the early fourteenth century.

As it is thinner and more delicate, Vermicelli is likely paired with thinner sauces. Cream sauces thinner in viscosity, broths, and lighter ingredients such as herbs, garlic, and olive oil will compliment this pasta as you devour the delicious thin pasta.

Linguini is Italian for “Little Tongues”. Linguini is long, narrow, flat pasta sometimes referred to as flat spaghetti. This medium width flat pasta was first called Linguini in Northern regions (near or around Genoa) of Italy. 

Since linguini is a bit thicker with more surface area, it will hold thicker sauces and heavier ingredients. A thick Alfredo or a dense pesto will work well with this pasta, as will thicker red sauces like Marinara, Pomodoro or Putanesce. Also the stronger texture will allow for additions like seafood.  Vegetables can also be a welcome addition to linguini dishes.

Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine." It is a cylindrical pasta favored by those how like their pasta al dente.

As spaghetti is such versatile pasta, it pairs well with any and all types of sauces and other ingredients.  It will maintain its strength and length when mixed with heavier or denser foods such as rich meat sauces, heavy cheeses and larger cuts of vegetables.

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Fettuccine is Italian for "little ribbons". This wider cut flat pasta is prepared in both our traditional recipe and with spinach.

As this pasta is wider, it is commonly paired with thick, rich sauces as well as many different ingredients.  Common pairings include chicken, broccoli and Alfredo sauce, either combined or as fettuccine alfredo. Rich Marsala or wine sauces with proteins, roasted mushrooms and or vegetables are also fitting for the wider pasta.

Toss fettuccine with anything and enjoy!