5 ms·

IMHO spaghetti and linguine optimized the shape for cooking to al dente perfection and if one handles them correctly they can hold as much sauce as the cook des

• solatic 3y ago
  Mostly agreed. There's sometimes usage as well for cylindrical shapes like rigatoni when making chunkier sauces, and smaller shapes like penne can be made in smaller pots with smaller amounts of water, thus concentrating the amount of starch in the pasta water and improving the sauce when the pasta water is added to the sauce at the end, while the smaller pot is also easier to clean for people without dishwashers. But most of the issues people mark up to spaghetti and linguini have more to do with people's cooking skills than they do with the pasta's shape.