We recommend pasta with sauce-hugging curves, hollows and scoopable shapes to experience the full potential of your creamy, cheesy sauces. Recommended Pasta Shapes: Cavatappi, Casarecce, Elbows, Gemelli, Farfalle, Fettuccine, Linguine, Mezzi Paccheri, Orecchiette, Penne Rigate, Penne Ziti, Radiatorre, Shellbows, Shells, Spirali.
Our range of Tuscan pastas and sauces, The Geometry of Pasta brand of pasta and sauces, is a celebration of the most basic staples of Italian cooking. First, pasta is very regional. If a shape is made in a certain part of Italy then it’s more than likely the sauce will be made from something grown in the same area.
You might be the kind of person who declares allegiance to certain pasta shapes, be they short or long or curly or bowtie-y. But let us say this: if you’re using one pasta shape exclusively, for all your sauces, you’re messing up. Don’t worry. We’re not going to send you to pasta prison.
Big, hearty noodles are made to stand up to big, hearty sauces, whereas thinner and more delicate noodles need to be tossed with lighter and more delicate sauces. Slender strands easily pick up simple, barely there sauces. The sauce evenly coats the pasta and nothing gets weighed down or left on the plate when wound around a fork.
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