The Best Pasta Shapes, According to Italian Chefs
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Loading... - Johann Bauer
- 06 Oct 2022
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When it comes to pasta, I mostly love it all. Sheets of lasagna stacked high, the way peas can nestle perfectly in orecchiette, the heft of tagliatelle. I would be lying, however, if I said I didn’t have a favorite. I am a lover of cavatappi—perfect corkscrews that can stand up to a meaty sauce or bathe luxuriously in buttery cream.
My colleagues have differing opinions as to what constitutes the best, however. We debated the merits of wavy tangles of mafaldine versus the irresistible curve of creste di gallo, which resembles a rooster’s comb. For long pasta, is spaghetti, bucatini, or linguine preferred? (There will be no mention of angel hair, because—to me—its thin strands are quite possibly the worst pasta shape.)
To settle any debate, I’ve decided to ask pasta professionals—Italians and Italian Americans in the food industry—to share what their favorite pasta shapes are. They wax poetic about what sauces to pair with their favorites and why the shapes are so special. And if you weren’t already buying lumache, this is a sign to start. Here’s what our experts had to say. Read More...
