How do I choose the right shape of pasta for my sauce? Tubes, Roddy says, are “begging for a bean”, while wide noodles are for thick, rich, meaty sauces. You could argue that carbonara, for example, goes with two very different shapes: Roddy pairs hers with rigatoni instead of the more traditional spaghetti, and this is where personal taste comes in. “A well-executed, tomato-based sauce can go with any shape,” says Phil King, head chef at Pophams, where pastries and pasta unite. As ever, the quality of the pasta plays a part: “The better the pasta, the more lovely, starchy stuff you get, which thickens and transforms the sauce,” Roddy explains.

Source: The Guardian June 30, 2020 12:56 UTC