What would be the ideal shape for pasta for maximal sauce adhesion?

 

if you are an Italian you’re asking the question the wrong way. The correct question is "I am making X or Y sauce, what pasta goes with it?"

You see, the sauce drives the pasta shape, not the other way around. Let’s run some do

 

chunky meat sauces: rigatoni or tagliatelle

 

creamy sauces (not cream, but creamy as an adjective) like carbonara or cacio e Pepe: spaghetti


Thin sauces with very little weight. Think Aglio olio e peperoncino, or clam sauce: linguine


 

stewed meats, think wild boar ragú: pappardelle

  

truffles: long thin fresh noodles, tagliolini or spaghetti alla chitarra


 
chunky vegetable sauces: orecchiette


 
Pesto: trofie, or anything for the herb oil to seep into


and many many more


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