The 5 Best Kinds of Pasta for Lamb Ragu

If you’re looking for a delicious and comforting dish to make, look no further than lamb ragu.

This Italian-style stew is made with slow-cooked chunks of lamb in a rich tomato sauce.

It’s usually served over pasta, so it’s important to choose the right kind of noodle for this dish.

In this article, I will discuss the five best kinds of pasta for making lamb ragu.

Each type has its own unique flavor and texture that pairs perfectly with this hearty dish.

So grab your ingredients and let’s get cooking!

Read Also: Lamb Ragu Wine Pairing – The Best Wines

Why Even Pair Lamb Ragu with Pasta?

Lamb ragu is a classic Italian dish that pairs perfectly with pasta.

The combination of the rich, savory flavors of the lamb and the creamy sauce creates an irresistible flavor profile.

Lamb ragu is made by slowly simmering diced or ground lamb in a tomato-based sauce until it’s tender and flavorful.

The addition of herbs like rosemary, oregano, and thyme adds depth to the flavor while vegetables like onions, carrots, celery, garlic, and mushrooms add texture and sweetness.

The slow cooking process helps to break down the tough fibers in the meat so that it becomes incredibly tender when served over pasta.

This also allows for more time for all of those delicious flavors to meld together into one harmonious bite.

The starch from the cooked pasta helps thicken up any remaining liquid in the sauce as well as adding body to each bite.

The combination of these two ingredients makes for an incredibly satisfying meal that can be enjoyed on its own or paired with other sides such as roasted vegetables or a salad.

The 5 Best Kinds of Pasta for Lamb Ragu

Lamb ragu is a delicious Italian dish that can be made with the right type of pasta.

If you’re looking for the best kind of pasta to use in your lamb ragu, here are five types that will perfectly complement its flavors:

1. Tagliatelle

Tagliatelle is a type of pasta that originated in the Emilia-Romagna region of Italy.

It is long, flat ribbons of eggless pasta that are usually about 6mm wide and cut into strips.

The name comes from the Italian word “tagliare,” which means to cut.

• Varieties: There are many varieties of tagliatelle available, including whole wheat, spinach, and squid ink versions. Whole wheat tagliatelle has a nutty flavor and more texture than regular white flour tagliatelle; it also contains more fiber and nutrients. Spinach tagliatelle adds a vibrant green color to dishes while squid ink gives an intense black hue with a slightly salty taste.
• Other Common Uses: Tagliatelle is most commonly used in dishes like Bolognese sauce or other meat sauces such as lamb ragu. It can also be served with cream-based sauces or pesto for lighter meals. Additionally, it can be used in soups or salads for added texture and flavor.

2. Rigatoni

Rigatoni is a type of pasta that is tubular in shape and has ridges along the outside.

It is larger than penne but smaller than ziti, and it can be used in a variety of dishes.

The ridges on the outside help to hold sauces better, making it an ideal choice for hearty dishes like ragu.

• Varieties: There are many varieties of rigatoni available, including whole wheat, gluten-free, and even spinach-infused versions. You can also find different shapes such as elbow macaroni or shells that work well with ragu.
• Other Common Uses: Rigatoni is also commonly used in baked pasta dishes like lasagna or baked ziti. It’s great for soups and stews because its shape helps to hold onto the sauce better than other types of pasta. Additionally, it works well with creamier sauces like Alfredo or carbonara because the ridges help to keep them from slipping off the noodles too easily.

3. Fettuccine

Fettuccine is a type of pasta that originated in Italy.

It is made from flat, thick strands of egg-based dough and cut into long strips.

The name comes from the Italian word for “little ribbons” because of its shape.

Fettuccine can be found in many different shapes, sizes, and colors depending on the region it originates from.

• Varieties: There are several varieties of fettuccine available including plain, spinach, tomato, garlic & herb, mushroom & truffle oil, and whole wheat versions. Each variety has its own unique flavor profile that pairs well with different sauces or dishes. For example, plain fettuccine goes great with creamy sauces like Alfredo while spinach fettuccine pairs nicely with lighter sauces such as pesto or olive oil-based dressings.
• Other Common Uses: In addition to being served as a main course dish with sauce and other ingredients mixed in (such as lamb ragu), fettuccine can also be used to make salads or side dishes such as pasta salad or baked ziti. It can also be used in soups such as minestrone or vegetable soup for added texture and flavor.

4. Orecchiette

Orecchiette is a type of pasta that originated in the Puglia region of Italy.

The name comes from the Italian word for “little ear”, and it is shaped like a small disc with a hollow center.

It is usually made with durum wheat flour and water, but some recipes call for adding eggs or oil to the dough.

• Varieties: Orecchiette can be found in both white and whole-wheat varieties, as well as flavored versions such as spinach orecchiette or tomato orecchiette. You can also find pre-cooked orecchiette which makes meal preparation much faster.
• Other Common Uses: Orecchiette is most commonly used in soups and stews, but it can also be served cold in salads or hot with sauces like pesto or ragu. Its shape makes it perfect for catching chunks of meat or vegetables, making it an ideal choice for dishes like lamb ragu. It’s also great for baked dishes such as macaroni and cheese because its hollow center allows sauce to get inside each piece of pasta.

5. Pappardelle

Pappardelle is a type of pasta that originated in Italy.

It is made from egg and flour, and it has a wide, flat shape with ruffled edges.

The name comes from the Italian word “pappare” which means to gobble up.

• Varieties: There are many varieties of pappardelle available on the market today, including whole wheat, gluten-free, and even flavored versions such as spinach or tomato. You can also find pre-made fresh pappardelle at most grocery stores.
• Other Common Uses: Pappardelle is often used in dishes like lasagna or baked ziti but it’s also great for soups and stews. It pairs particularly well with rich sauces like lamb ragu because its wide shape allows it to hold onto more sauce than other types of pasta. It can also be served cold in salads or tossed with vegetables for a light summer meal.

Conclusion

In conclusion, a delicious lamb ragu is a great way to enjoy a hearty meal.

To achieve the best results, it is important to choose the right kind of pasta.

The best kinds of pasta for lamb ragu are tagliatelle, rigatoni, fettuccine, orecchiette, and pappardelle. Each of these pastas has a unique texture and shape that will work well with the flavors of the ragu.

By choosing the right kind of pasta, you can ensure that your lamb ragu is flavorful and enjoyable.