In oh-my-goodness-we-have-to-have-it news, Brooklyn pasta shop Sfoglini has invented Everything Bagel Pasta. You read that correctly, these fusilli are infused with the flavor of your morning everything bagel: poppy seeds, sesame seeds, garlic, onion and salt.
We have so many ideas for how to use this pasta, but so far, we think New York Mouth's suggestion is absolutely the best: "Serve them just like a bagel, with a sauce made from cream cheese and whole milk, bits of lox, thinly sliced red onion, chives and chopped tomatoes -– the ultimate New York meets Italy experience. Fuggedabowdit!"
Our minds are absolutely reeling with flavor combinations. Anything that would taste good on a bagel will taste good with this pasta. Think capers and a cheesy sauce. Creme fraiche and caviar! Ham and cheese with mustard sauce! Sorry, we'll calm down.
It appears that Everything Bagel Pasta's popularity has grown so exponentially that it is currently out of stock. When it returns, you'll be able to get it from New York Mouth for $8 a bag. How will you serve it?
Update: Great news! This pasta is back in stock at New York Mouth! Go get some!
[via Cool Material]
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Bucatini, Linguine, Spaghetti
Spaghetti is the most popular pasta shape. These long, thin pastas are adept at holding tomato sauces. Just like spaghetti, bucatini are long and thin, except that there is a hole (<em>buco</em>) down the center, making them more like straws. Linguine are flat and long like little tongues. They work best with seafood and tomato sauces. <strong>Get the Recipes: <a href="http://www.huffingtonpost.com/2011/10/27/bucatini-allamatriciana_n_1058254.html" target="_hplink">Bucatini All'Amatriciana</a> <a href="http://www.huffingtonpost.com/2011/10/27/quick-linguine-and-white-_n_1057165.html" target="_hplink">Quick Linguine and White Clam Sauce</a> <a href="http://www.huffingtonpost.com/2011/10/27/spaghetti-cacio-e-pepe_n_1059530.html" target="_hplink">Spaghetti Cacio e Pepe</a></strong>
Capellini (angel hair) is exceptionally thin and delicate pasta that is formed into nests before drying. Vermicelli (little worms) are just like angel hair pasta, except the strands are broken into short lengths, making them ideal for pilafs or soups. But typically, these thin pastas are served with thin sauces. <strong>Get the Recipe: <a href="http://www.huffingtonpost.com/2011/10/27/parsley-almond-pesto-with_n_1057146.html" target="_hplink">Parsley-Almond Pesto with Angel Hair</a></strong>
Cavatappi are hollow corkscrew-shaped pastas, most often with ridges, that are excellent with thick or cheesy sauces. Try it instead of elbow-shaped macaroni for pasta salad or macaroni and cheese. <strong>Get the Recipe: <a href="http://www.huffingtonpost.com/2011/10/27/macaroni-and-cheese_n_1054721.html" target="_hplink">Macaroni and Cheese</a></strong>
These pastas resemble cowrie shells. The shapes lend themselves to many recipes, working with thin sauces as well as chunky vegetable or meat sauces. Mini shells are great in soups. Large shells can be stuffed with cheese and baked. <strong>Get the Recipe: <a href="http://www.huffingtonpost.com/2011/10/27/pasta-with-veal_n_1057236.html" target="_hplink">Pasta with Veal</a></strong>
Named after their similarity to thimbles, ditalini are created by cutting tubular pasta into short lengths that are just as wide as they are long. The shape is traditionally used in soups and thick hearty stews, like pasta e fagioli. <strong>Get the Recipe: <a href="http://www.huffingtonpost.com/2011/10/27/quick-minestrone-with-par_n_1056856.html" target="_hplink">Quick Minestrone with Parmesan Toasts</a></strong> Photo courtesy of <a href="http://www.flickr.com/photos/el_ramon/3374884445/" target="_hplink">Timothy Valentine, Flickr</a>.
Penne, Rigatoni, Ziti
These tubular pastas are hollow and sometimes ridged. Penne (quills) are cut on an angle to resemble, as their name suggets, pens. Rigatoni are a bit wider than penne and are cut straight--sometimes slightly curved. Italian ziti is different from American ziti in that the shape is long and tubular and not short. But American ziti are like rigatoni just without the ridges. These tubular shapes work well with hearty sauces and are also wonderful when baked. <strong>Get the Recipes: <a href="http://www.huffingtonpost.com/2011/10/27/baked-penne-and-italian-s_n_1059565.html" target="_hplink">Baked Penne and Italian Sausage Ragu</a> <a href="http://www.huffingtonpost.com/2011/10/27/spicy-sausage-rigatoni-wi_n_1055745.html" target="_hplink">Spicy Sausage Rigatoni with Olives and Capers</a> <a href="http://www.huffingtonpost.com/2011/10/27/three-cheese-baked-ziti-w_n_1052352.html" target="_hplink">Three-Cheese Baked Ziti with Spinach</a></strong>
Farfalle (Bow Ties)
Named after butterflies, these pasta shapes are better known as bow ties here in the States. The shape is easily produced by machine--flat lengths of pasta are simply pinched to create the shape. Farfalle work best with thin sauces or even just a drizzling of oil. <strong>Get the Recipe: <a href="http://www.huffingtonpost.com/2011/10/27/farfalle-with-spring-vege_n_1058382.html" target="_hplink">Farfalle with Spring Vegetables</a></strong>
Fettuccine, Pappardelle, Tagliatelle
These ribbon-shaped pastas are easily cut from fresh sheets of pasta. Fettuccine are the southern version of tagliatelle, which are from the Emilia-Romagna region in the north. Both pastas are usually served with thick creamy sauces--fettuccine with the classic alfredo sauce and tagliatelle with ragu Bolognese. Pappardelle are the widest of the ribbon pastas, typically paired with oily sauces or wild meat sauces, such as rabbit, boar, duck or pigeon. <strong>Get the Recipes: <a href="http://www.huffingtonpost.com/2011/10/27/fettuccine-alfredo_n_1056430.html" target="_hplink">Fettuccine Alfredo</a> <a href="http://www.huffingtonpost.com/2011/10/27/rabbit-pappardelle_n_1060813.html" target="_hplink">Rabbit Pappardelle</a> <a href="http://www.huffingtonpost.com/2011/10/27/tagliatelle-with-wild-mus_n_1059653.html" target="_hplink">Tagliatelle with Wild Mushrooms, Garlic and Thyme</a></strong>
Fusilli, Rotini, Gemelli
These spiral pastas are fun for kids and adults alike. Fusilli and rotini are basically the same, but rotini are smaller and more tightly wound. Gemelli (twins) are double twisted like a helix. Try these shapes for pasta salads and with chunky vegetable sauces. <strong>Get the Recipes: <a href="http://www.huffingtonpost.com/2011/10/27/fusilli-with-italian-saus_n_1057155.html" target="_hplink">Fusilli with Italian Sausage, Parmesan and Wilted Romaine</a> <a href="http://www.huffingtonpost.com/2011/10/27/pasta-with-creamy-mushroo_n_1061535.html" target="_hplink">Rotini with Creamy Mushroom-Pea Sauce</a> <a href="http://www.huffingtonpost.com/2011/10/27/pasta-salad-with-grilled-_n_1058602.html" target="_hplink">Gemilli Pasta Salad with Grilled Sausages and Peppers</a></strong>
These "little ears" are best when made fresh. Their dried form often takes too long to boil, leaving you with soft mushy pasta with a dry interior. The scoop shape of the pasta lends itself to both light oily sauces as well as chunky sauces with vegetables of similar size. <strong>Get the Recipe: <a href="http://www.huffingtonpost.com/2011/10/27/orecchiette-with-pancetta_n_1058585.html" target="_hplink">Orecchiette with Pancetta, Peas and Fresh Herbs</a></strong>
This pasta is shaped like barley. Other similar shapes include <em>riso</em> (rice) and <em>semi di melone</em> (melon seeds). It's great in soups, salads, pilafs, or stuffed into vegetables as you would do with rice. Orzo also works well with heavy meatball sauces. <strong>Get the Recipe: <a href="http://www.huffingtonpost.com/2011/10/27/chicken-meatball-and-orzo_n_1058295.html" target="_hplink">Chicken Meatball and Orzo Soup</a></strong>
Ravioli, Agnolotti, Pansotti
These filled pastas are a specialty of Northern Italy. The pastas can be filled with meat, cheese or vegetables. Traditionally they are dressed with butter or cream. Ravioli are made with two pieces of pasta encasing a filling and can be square or circular in shape. Agnolotti are made with one piece of pasta folded over the filling and can be rectangular or half-moon in shape. Pansotti are also folded over, except at an angle to create a triangle. <strong>Get the Recipe: <a href="http://www.huffingtonpost.com/2011/10/27/roasted-pumpkin-ravioli-w_n_1057310.html" target="_hplink">Roasted Pumpkin Ravioli with Brown Butter Sauce, Sage and Hazelnuts</a></strong>
Tortellini, Tortelloni, Tortelli
From smallest to largest, these filled pastas resemble little hats or bellybuttons. The pastas can be filled with meat or cheese. The shape is formed from a square sheet of dough wrapped around the finger. Tortellini are great with light sauces and in brothy soups. <strong>Get the Recipe: <a href="http://www.huffingtonpost.com/2011/10/27/tortellini-amp-zucchini_n_1049667.html" target="_hplink">Tortellni and Zucchini Soup</a></strong>
Besides spaghetti, lasagna or lasagne (plural) is the most famous pasta outside of Italy. These sheets come in two varieties: plain or <em>ricce</em> (ruffled). All across Sicily lasagna is famously baked (<em>al forno</em>) with layers of meat sauce (<em>ragu</em>) and ricotta. Lasagna is highly adaptable to vegetarian versions and even deconstructed free-formed versions made on a plate instead of in a casserole. <strong>Get the Recipe: <a href="http://www.huffingtonpost.com/2011/10/27/free-form-sausage-and-thr_n_1058393.html" target="_hplink">Free-From Sausage and Three-Cheese Lasagna</a></strong>
Curtis Stone shows you how to make fresh pasta.