re: How do you pasta?

My wife can't eat gluten and most gluten free pastas aren't very good. They are okay right after being cooked, but as soon as it cools down it's grittier and never heats up well. So I found a pasta maker and make my own. That's another thread but it's pretty close to regular pasta.

I have 3 go to shapes. Penne is the most common I use and my favorite. I like how the sauce gets inside the pasta and it works well with a lot of my dishes. I personally prefer this shape in carbonara over traditional spaghetti. But I use this shape in most of my dishes.

I use Pappardelle for a pasta I make with a lot of mushrooms, pancetta garlic and wine. Had this dish in NYC and it's become a regular favorite. I'm going to make a gluten free/dairy free Beef Stroganoff soon and I'll probably use this shape.

The other shape is regular spaghetti. I can make it from scratch but usually just get a store bought version. This is for a quick meal...sauce in a jar (Newman's is gluten free) with ground meat and mushrooms. Not gourmet but a decades old favorite that takes only the time to boil pasta to have ready. If I use my fresh pasta I can eat this cold straight out of the fridge.