Long pasta is when the shape of pasta is long, not short. I bet you would have never guessed.
The typical example of long pasta is the beloved spaghetti. But there is more to long pasta than just that.
Angel hair/Capellini is considered the thinnest type of pasta. However, it is said that capellini is not as thin as angel hair. The difference is barely noticeable and different brands have different sizes. For example, San Giorgio has very very thin angel hair than some other brands I’ve used.
Vermicelli pasta is sometimes confused with angel hair, but is actually slightly thicker, but not as thick as spaghetti. You then have thin spaghetti which is a nice compromise between angel and spaghetti. 
You also have regular spaghetti which is next in line. Then there is a lesser known type of spaghetti called buctani. This looks like spaghetti but is thicker and is actually hollow on the inside- yes hollow.
Cooking Long Pasta
Remember, you want it al dente – not mush. This means a slight firmness when you bite into it – but not crunchy. Thinner pasta will cook longer and faster than thicker strands. So when cooking something like angel hair, it will only take anywhere between 2-3 minutes while something like spaghetti will take about 7 minutes. But look at your package because not all brands make them the same width and size and this effects the time in the water.
Also remember it will continue to cook out of the water – especially the thinner pastas. So keep that in mind.
What Kind of Sauce for Long Pasta?
There are many opinions as to which type of pasta to use for what kind of sauce or dish. There will always be debate on this topic.
Whatever opinion I read or hear, there is just as valid an opinion on the opposing side. I love lots of sauce on my pasta and have all my life. My husband on the other hand prefers less sauce.
Alfredo Sauce
So I just simply cannot bring myself to tell you what I think is the “right” way. However, I can say most alfredo sauces are used with long flat pasta such as fettuccine.
When I was in Italy, it was never once an issue and no one told me to do it this way, or do it that way.
I can look into it further if it so merits, looking at traditions and so forth. But much of what I have learned over the years with Italian cooking is that you use whatever you have and whatever you like.
Don’t be shy, no matter how you choose to dress up the pasta in your pasta bowl, I promise no one will think less of you either way!
Liz
www.simpleitaliancooking.com
Simple Italian Recipes
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