Pizza Today - October 2016 - 36

or vegetables in the sauce and how the
consumer would eat this pasta. For
example, you don't see jumbo shrimp
served with the small ditalini pasta but
famously paired with linguine. The way
you can fork-twirl the linguine and spear
the shrimp is perfect for dining whereas
the ditalini is perfect with soup.
Vegetables and nuts: Just like pasta,
you can manipulate veggies to mimic
pasta like long zucchini, carrot or spinach
ribbons with thin pasta. The addition of
a crunchy counterpoint to pasta either in
the form of nuts added to a cream sauce
or the salty tang of olives in a tomato
sauce is a great finish to pasta.
When it comes to pasta shapes in
the pizzeria, consider the market you

are in and gauge your target customers'
knowledge of pasta to determine what
pasta will sell. For example, years ago, I
created a bar/lounge menu that was frequented by families and kids with a best
seller of bowtie or farfalle pasta in a cream
sauce with shrimp that was only trumped
by the spaghetti and meatballs. In the
accompanying restaurant, the Linguine
with clams was the best seller followed
by a pappadelle alla Bolognese. Here are
some really cool modern pasta shapes that
will wow your guests and boost your sales
of pasta:
Farfalle: This "bowtie" or "butterfly"
pasta catches both sauce and is large

Traditional
Italian pasta
with the sauces
and ingredients
they are
famous with:

Rigatoni
Vermicelli
Fettuccine
Tagliatelle
Penne
Corzetti
Piccagge ribbons
Pappardelle
Spaghetti
Linguine
Fusilli
Bucatini
Pici
Trenette
Fregula
Cavatelli
Ziti

3 6 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 1 6

enough to get a fork-full of protein and
veg with every bite. This is a great children's seller.
Fusilli: This spiral wonder catches
more sauce than just about any other
pasta. Great with bell peppers, olives,
cauliflower, sausage and figs.
Ditalini: Meaing "small thimbles" in
Italian, this short macaroni is perfect in
cold summer salads and soups like minestrone, bean and fennel soup.
Trenette: This thick pasta is almost as
big as fettuccini but larger than tagliatelle.
It is great with radicchio and goat cheese,
rustic potatoes and beans, pesto and the
"Trenette Norcina" with sausage and
mushroom.
Orecchiette: These "little ears" are my
favorite served with lava beans, dandelion
greens and caramelized onion. Peas and
tomato concasse find these little nests
perfect for spooning and sautéed spinach
and mushroom wind their way around
this pasta perfectly.
Mezzi rigatoni: These are fun, large,
half tubes with ridges. Great cooked and
stood up and piped with a mascarpone or
Gorgonzola cream and herbs. They make
a warming winter lunch bowl with a deep
meat ragu garnished with peppers and
basil.
Strozzapreti: This small twig-shaped
pasta has a fascinating past. Initially
made by wives that were forced to feed
travelling priests anytime they knocked

bean paste
thyme honey, pork fat
cream, vodka, ricotta
pecorino crema
butter, bacon, onion
butter sauce
basil pesto
Bolognese meat sauce
bottarga (cured fish roe)
salsa verde
garlic, olives, capers
nutmeg, butter, cream
tomato sauce, marjoram
basil pesto
garlic, white wine, tomato
garlic, tomato sauce
orange-caper sauce

and so its name means "priest stranglers."
Great with fennel, almonds, mint, capers
and basil or mandolin-thin zucchini and
cream with speck or a wonderful dance
with spinach, cream and Parmigiano.
Conchiglie: These "shells" can be very
fun to cook and eat. Tossed correctly, they
hold plenty of pesto, extra virgin olive
oil, peas, diced carrot and tomato. I love
them with broccoli florets, tomato and
guanciale with a Gorgonzola cream sauce.
The larger shells have been used by some
Italian chefs as really cool "Italian sushi,"
glorious cocoons of pasta around tuna and
veggies.
Stelline: This is really cool, small
star-shaped pasta perfect for a contrasting, colorful soup or salad. Stelline is also
great with cheese in baked Portobello and
I've even used them in meatballs for my
kids!
Campanelle: This beautiful pasta
is shaped like a cone with ruffled edges
and was designed to be used with a thick
sauce or with creamy cheeses like ricotta
and mascarpone. Campanelle is great
with broccoli pesto, capers thick ragu's
and spicy greens with béchamel and pine
nuts. n
JOHN GUTEKANST owns Avalanche Pizza
in Athens, Ohio and has a pizza blog called
Pizza Goon. He is an award-winning
pizzaiolo, baker, teacher, speaker and
author.

tomato, celery root
breadcrumbs, oranges
cod, peas
tomato, basil, eggplant
garlic, pepperoncini, parsley, pecorino
mushrooms, braised beef
artichoke, peas
lamb, pork, veal, tomato
lemon, artichoke, pine nut
calamari, pepperoncini
cauliflower, parsley
Parmigiano, pepper
sausage, wild mushroom
pine nuts, shrimp, Parmigiano
chili, clams, sun-dried tomato
braised goat, parsley
octopus, basil, almond pesto


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Pizza Today - October 2016

Table of Contents for the Digital Edition of Pizza Today - October 2016

Pizza Today - October 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Attracting Investors
Pizza & Pasta Northeast
2016 Hot 100 Independents
Ciao!, Baby
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - October 2016 - CT1
Pizza Today - October 2016 - CT2
Pizza Today - October 2016 - Pizza Today - October 2016
Pizza Today - October 2016 - Cover2
Pizza Today - October 2016 - Commentary
Pizza Today - October 2016 - 4
Pizza Today - October 2016 - 5
Pizza Today - October 2016 - Contents
Pizza Today - October 2016 - 7
Pizza Today - October 2016 - 8
Pizza Today - October 2016 - 9
Pizza Today - October 2016 - Contributors
Pizza Today - October 2016 - 11
Pizza Today - October 2016 - Expo Spotlight
Pizza Today - October 2016 - 13
Pizza Today - October 2016 - Interact
Pizza Today - October 2016 - 15
Pizza Today - October 2016 - Conversation
Pizza Today - October 2016 - 17
Pizza Today - October 2016 - Man on the Street
Pizza Today - October 2016 - 19
Pizza Today - October 2016 - Respecting the Craft
Pizza Today - October 2016 - 21
Pizza Today - October 2016 - On Tap
Pizza Today - October 2016 - 23
Pizza Today - October 2016 - Destinations
Pizza Today - October 2016 - 25
Pizza Today - October 2016 - Dough Doctor
Pizza Today - October 2016 - 27
Pizza Today - October 2016 - 28
Pizza Today - October 2016 - 29
Pizza Today - October 2016 - 30
Pizza Today - October 2016 - 31
Pizza Today - October 2016 - 32
Pizza Today - October 2016 - 33
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Pizza Today - October 2016 - 40
Pizza Today - October 2016 - 41
Pizza Today - October 2016 - 42
Pizza Today - October 2016 - 43
Pizza Today - October 2016 - Attracting Investors
Pizza Today - October 2016 - 45
Pizza Today - October 2016 - 46
Pizza Today - October 2016 - 47
Pizza Today - October 2016 - Pizza & Pasta Northeast
Pizza Today - October 2016 - 49
Pizza Today - October 2016 - 50
Pizza Today - October 2016 - 51
Pizza Today - October 2016 - 2016 Hot 100 Independents
Pizza Today - October 2016 - 53
Pizza Today - October 2016 - 54
Pizza Today - October 2016 - 55
Pizza Today - October 2016 - Ciao!, Baby
Pizza Today - October 2016 - 57
Pizza Today - October 2016 - 58
Pizza Today - October 2016 - 59
Pizza Today - October 2016 - 60
Pizza Today - October 2016 - Product Showcase
Pizza Today - October 2016 - 62
Pizza Today - October 2016 - 63
Pizza Today - October 2016 - Pizza Today Yellow Pages
Pizza Today - October 2016 - 65
Pizza Today - October 2016 - 66
Pizza Today - October 2016 - 67
Pizza Today - October 2016 - 68
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Pizza Today - October 2016 - 70
Pizza Today - October 2016 - 71
Pizza Today - October 2016 - The Marketplace
Pizza Today - October 2016 - 73
Pizza Today - October 2016 - 74
Pizza Today - October 2016 - 75
Pizza Today - October 2016 - 76
Pizza Today - October 2016 - 77
Pizza Today - October 2016 - 78
Pizza Today - October 2016 - 79
Pizza Today - October 2016 - 80
Pizza Today - October 2016 - Reader’s Resource
Pizza Today - October 2016 - Trending Recipe
Pizza Today - October 2016 - Cover3
Pizza Today - October 2016 - Cover4
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