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That's actually so cool. As Italian, I've just realized I take pasta shapes for granted. They're actually something that can be invented and that involves plent

That's actually so cool. As Italian, I've just realized I take pasta shapes for granted. They're actually something that can be invented and that involves plenty of creativity and passion.

toyg 3y ago
Us Italians, we are very conservative about food, sometimes irrationally so. Maybe because my favourite has always been the rotella/ruota, I tend to try exotic shapes pretty often - recently I had some radiatori and they can be pretty good with amatriciana or other "strong" sauces. This said, I think the actual pasta quality will always be more important than any fancy shape. Cascatelli that overcook in an instant will always be worse than some old-fashioned penne that don't.
- shermantanktop 3y ago
  Agree. The quality of the wheat and production methods are going to have a bigger impact than the specific details of the shape. But alas, the shape can be seen with the naked eye. The idea of a special shape also suggests that the interaction between sauce and pasta is a mechanical process, which is appealing in the US, where pasta and sauce used to be (and may still be) served in separate bowls.
- evrydayhustling 3y ago
  I was thinking about radiatori going into this. Anybody know on which axes this shape is supposed to beat radiatori? Seems to me radiatori has max surface area per wheat, so it should dominate on sauceability. Also thrilled to have an opportunity to say "radiatori" 3, nay 4 times in context.
  - djur 3y ago
    EDIT: I take this back. I think it's "forkability"; their description specifically points out that this shape is long enough to be easily picked up with a fork. Radiatori are pretty small and often easier to spoon. I like them a lot, though.
- nfw2 3y ago
  I think radiatori has some additional advantages compared to this. Its shape is more symmetrical, so more consistent saucing, and it's easy to get the right size bite with a fork. Eating this pasta seems a bit awkward due to the asymmetric, oblong shape

That's actually so cool. As Italian, I've just realized I take pasta shapes for granted. They're actually something that can be invented and that involves plenty of creativity and passion.

toyg 3y ago

Us Italians, we are very conservative about food, sometimes irrationally so. Maybe because my favourite has always been the rotella/ruota, I tend to try exotic shapes pretty often - recently I had some radiatori and they can be pretty good with amatriciana or other "strong" sauces. This said, I think the actual pasta quality will always be more important than any fancy shape. Cascatelli that overcook in an instant will always be worse than some old-fashioned penne that don't.

shermantanktop 3y ago
Agree. The quality of the wheat and production methods are going to have a bigger impact than the specific details of the shape. But alas, the shape can be seen with the naked eye. The idea of a special shape also suggests that the interaction between sauce and pasta is a mechanical process, which is appealing in the US, where pasta and sauce used to be (and may still be) served in separate bowls.
evrydayhustling 3y ago
I was thinking about radiatori going into this. Anybody know on which axes this shape is supposed to beat radiatori? Seems to me radiatori has max surface area per wheat, so it should dominate on sauceability. Also thrilled to have an opportunity to say "radiatori" 3, nay 4 times in context.
- djur 3y ago
  EDIT: I take this back. I think it's "forkability"; their description specifically points out that this shape is long enough to be easily picked up with a fork. Radiatori are pretty small and often easier to spoon. I like them a lot, though.
nfw2 3y ago
I think radiatori has some additional advantages compared to this. Its shape is more symmetrical, so more consistent saucing, and it's easy to get the right size bite with a fork. Eating this pasta seems a bit awkward due to the asymmetric, oblong shape