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The tube shape with its thick walls, like penne and macaroni are ideal for pasta salads, thick sauces, and casseroles. Long tubes are served with sauces, or they're broken up and used in soups. Large tubes like cannelloni and manicotti are stuffed and baked. Tubes with grooves on the exterior do a better job of holding sauces. Smooth-walled pasta is called "lisci" or "lisce."
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