Pasta to Use in Pastitsio

[nadellii]

I love making pastitsio, but I keep running into the same issue when I shop for ingredients. The long, thick pasta that’s traditionally used (the tubular kind that helps the layers hold together so nicely) isn’t always easy to find where I live. Some stores carry it occasionally, but it’s definitely not something I can rely on being in stock.

Because of that, I’ve been wondering what other types of pasta people use when they can’t find the traditional kind. I’ve seen some recipes suggest substitutes, but I’m curious what actually works best in practice. Do you stick with another long tubular pasta like penne or ziti, or is there something closer to the traditional texture?

 

[k_tsoukalas]

I run into this too, and it’s frustrating because that long tubular pasta really does make a difference in how the layers hold. When I can’t find the traditional kind, I’ve had the best luck using ziti or even rigatoni. They’re not identical, but they give you that hollow center and structure that helps the dish stay cohesive when you slice it.

Penne works in a pinch, but I find it doesn’t stack quite as neatly because of the angled cuts. One thing that’s helped me is slightly undercooking the pasta and then arranging it in the pan so most of the pieces are lined up in the same direction.

I’ve also tried bucatini once, which was interesting, but it felt a little too loose. That wasn't a great choice to be honest. The best I have found is Penne, and that still wasn't great.