If your ordered a girandole, lumaconi or rotele, would you know what you were getting? Thankfully, David Rudnick is here to save the day by separating the pastas from the impastas and we salute him.
In honour of World Pasta Day last week, this graphic designer and Italian carb enthusiast decided to crack down on what's hot and what's not when it comes to those less than common pasta shapes. In 280 characters, Rudnick uses his Twitter account to rank 22 pasta shapes, from 'meh' to 'marvellous', according to "carefully compiled criteria". Here's how the pasta education boiled over.
Can someone deliver us a bowl of mafaldine, please? We're starving after that...
For a simple, satisfying meal, dish up a bowlful of your favourite pasta and toss through a handful of fresh ingredients.
Garganelli is a type of ridged, tubular pasta that’s traditionally made by rolling squares of dough around a wooden stick, known as a bastoncino, along a grooved board or pettine. While you can substitute penne rigate, garganelli is more delicate with a visible seam. Matteo usually serves this pasta with wild hare ragù, but we’ve substituted rabbit, which is more readily available.
This recipe, which originated in Amatrice, near Rome, was taken to heart by Roman chefs and has now become familiar all over the world. It is simple itself to make, but you must use bucatino – a large spaghetti-type pasta with a hole in the middle, which makes it easy to cook. You should also use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the posh (and dearer) parmesan.