Al Dente
While well-cooked pasta are good for teeth, well-designed pasta are food for thought. When I was living in a small Italian town, and had too many idle evenings, I cooked pasta and contemplated upon their forms. What a fantastic medium to capture tomato sauce indeed!
Spaghetti often isn’t sauce enough, and Rigatoni sometimes has too much. Variations of Fusilli (spiral-shape), Farfalle (butterfly-shaped), and Casarecce (has a nice twist) are lovely, practical, and well-engineered solutions. My favourite is Canalini: it is like Linguini but with a “canal” in the middle, into which the perfect amount of sauce flows. It is an intellectual pasta.
Because of these witty, elegant, and high-carb inventions, life is good.
November 13th, 2005 at 8:18 pm
Don’t forget the humble quill shaped Penne. If you join enough together you can make a straw.
(with string - even better as a lazy-man’s necklace).
November 21st, 2005 at 11:14 pm
Or the Penne Rigatoni hybrid — Noodleous doubleous
October 8th, 2007 at 7:57 am
hi i am in year 10 in high school and in my food technology group we are doing pasta have u any kinds of facts or good information i can use.
write back
December 4th, 2007 at 4:34 am
THATS WICKEEDDDD
January 13th, 2008 at 11:13 pm
hai i am in caterer for bakery confectionary. we know about for pastas so i seen ur articles & good information i can use. thank u very much.