what’s the best shape of pasta?

what’s the best shape of pasta?

What do you think?

33 Comments

Leave a Reply
  1. Well, it depends on the sauce really.

    I think Aglio e Olio is good combined with Spaghetti, this goes for all oily, creamy sauces. I know that if the sauces have lots of meat like Ragu calls for macheroncini according to the “standards”, but I’ve seen some Italians going for penne rigate, because they say it “catches” better the meaty sauce.

    ​

    I like having shrimp with stringy-pasta since i can just roll the pasta in the fork and pinch the shrimp to have a mouthful with all the flavors… mmm. My mouth is watering now 😀 😀 😀

Leave a Reply