love to eat pasta. We consume almost 6 billion pounds of pasta per year, proving that a heaping bowl of noodles is one of life’s great pleasures.
The shapes, sizes and sauce combinations are endless, from spaghetti to rigatoni to cavatelli. But are some shapes better than others? We interviewed Italian chefs nationwide on what you should and shouldn’t order when pasta cravings come calling.Arguably the world’s most popular pasta shape, there’s a reason it’s a carb lover’s go-to. “Spaghetti is definitely the best to order at a restaurant because it is a world-renowned shape.
“It holds a nice fresh tomato or bolognese beautifully, and the al dente bite is amazing and easy to execute,” saidI believe those cuts of pasta are very hard to overcook, so you will get your pasta al dente like the Italians prefer,” he explained.This relatively new pasta shape was invented sometime between World War I and II. Its name comes from its shape, which resembles a radiator. This small, rippled pasta is a sauce magnet and ideal for a fresh summer pasta salad.
It is the only stuffed pasta to make the list; chefs recommend it for a very specific reason. “I think the notion of stuffed pasta can be such a blank canvas for creativity,” saidin Milwaukee, Wisconsin. “The tortellini can be such a great vehicle for the sauce or broth, getting caught in the crevices of the pasta shape, and when paired with a harmonising filling, wow, that is true synergy.”Also known as angel hair, this is a much thinner and more delicate form of spaghetti.
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