9/5/2023 0 Comments Twisted pasta shapes![]() ![]() If you would like to delve even more into pasta shapes and sauce pairings, I highly recommend checking out the books " The Geometry of Pasta" by Caz Hildebrand and Jacob Kenedy, " An A-Z of Pasta: Stories, Shapes, Sauces, Recipes" by Rachel Roddy and " Sauces & Shapes: Pasta the Italian Way" by Oretta Zanini de Vita and Maureen B. Keep in mind that these are suggestions - not rules. To help you decide which pasta shape you’d like to pair with your favorite sauces, we’ve compiled a short cheat sheet of our 29 favorite shapes, including their regions of origin (well, those that are undisputed, that is). And sometimes tradition dictates the pairing, like in spaghetti (or rigatoni) alla carbonara in Rome. ![]() ![]() Tubular, cupped and twisted shapes better trap pieces of meat, vegetables or sauce. It took time, purpose and buying and cooking my own food to learn that each type of pasta has particular attributes that lend themselves to particular types of sauce.įresh egg, extruded, bronze-cut and ridged pastas have a rough texture which helps sauces stick to them. I was oblivious to the fact that the pasta and sauce I was eating were paired together for a reason. I did not consider the possibility that the varieties in shape, texture and ingredients were intentional, not frivolous. You had it fresh when you had time (or a nonna was making it for you), dried was the standard, and it was mostly spaghetti. Coming from a home where pasta was not even part of a monthly meal, when I first moved to Italy as a student, I viewed all pasta as, well, pasta. ![]()
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