Of course not, but think about this detail: all the shapes I have listed can literally contain peas, so when you savor a forkful you find yourself biting into the pasta really mixed with its own sauce (in this case, peas), which otherwise would not happen if we use long pasta, the peas would always slip off. If for one, we prepare this dish with linguine or spaghetti, would it change anything? The favorite shape of pasta for this recipe is the super-tight tubetti or ditalini (same concept, different sizes) in some cases we also use lumachine/coccinelle/pipe and, for the most important lunches, even giant conchiglioni. Let’s give an example, Italians are crazy about pasta and peas: cooked with onion browned in oil, it is a dish that can satisfy both adults and children like a lot and that you can find on Sunday tables as well as at the restaurant. With all these formats of pasta, which actually have the same taste but different textures, many wonder if it is possible to choose the wrong shape for a certain sauce…well, the answer is yes! The shape of pasta must always “help” the sauce From here, the study and development of many different shapes of pasta. It is also true that some shapes are enhanced by pairing them with the right sauce, just as it is true that egg, paglia e fieno or wholemeal pasta offers different nuances of taste compared to normal one.Īnd if we just look at spaghetti of different sizes and fettuccine of varying thickness, it becomes crystal clear that there is a bound between shape, recipe, personal preferences and tradition. Therefore, the flavor will always be the same, but the sensation that each of us will experience will be different according to the ratio we have with that specific shape, due to the sensation it gives us during the mastication (from here you will also understand why “ al dente cooking” is so important for us). HOWEVER: we must mention the texture of pasta compared to our bite: each shape will offer a different sensation while we eat it. It is all made from durum wheat and it does not matter what shape it will take the flavor will always be the same. Different shapes of pasta, so different flavors?Īlthough there is someone who would be ready to swear that penne rigate are “better” than smooth one or that bucatini tastes better than spaghetti, I want to underline one thing: pasta is pasta. However, the variety of pasta shapes we see today were born during the 1950s and 1960s, with the introduction of new technologies and the growth of national and international demand that prompted producers to experiment new formats, innovative on the market. The industrial production of pasta began in the 19th century, in 1848 the first industrial pasta factory was opened in Naples, followed by many others throughout the country. In Italy, there are several shapes of pasta due to the strong regional diversity of the country, because of its relatively young national unity (1861). So leaving aside the pasta/sauce pairings I talk about at the link above, if you are wondering why there are so many shapes of pasta, I will explain everything right now.
I cannot tell you if I was born with the Italian-pasta awareness gene but, it is sure, having lived all my life in a country that has made this food a national symbol has helped me to become not only a pasta lover, but also a pasta expert. In Italy this type of consideration is so spontaneous that it is done automatically by most people, as easy as cooking a simple pasta al dente at home. For cream and salmon, there can only be farfalle. Therefore, for carbonara there is long pasta, preferably linguine or spaghetti. One thing is sure: here in Italy, we know exactly when it is time to use a certain type of pasta shape over another, with a certain sauce.
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