Pasta shapes matter. Way too many times I've had to listen to people say something along the lines of, "It's all pasta in the end, just use whatever shape." False. In Italy, sauces and shapes are carefully and intentionally paired with each other, and while you can find both spaghetti and rigatoni coupled with carbonara at restaurants in Rome, you (hopefully) won't ever see carbonara served with fresh, egg dough pasta like tagliatelle. Why? Because you need the chew of durum wheat dried pasta to stand up to the richness of the egg yolk and guanciale in the sauce, as well as the starchy pasta water that it produces to emulsify the sauce. Egg pasta is too delicate and its flavor and texture would be drowned out by the brash bite of the pork fat, black pepper, and Pecorino Romano

Italians usually don't see the need to go into the specifics of why you would never commit such pasta heresy, and instead just matter of factly say, "non ci va" (it doesn't go [together with that]). So, which shapes are worthy of your time? We decided to buy a ton of pasta, set up a camera, and recorded a long series of pasta rants. Check them out.

Full Story: https://www.seriouseats.com/2020/03/p...
Pasta Glossary: https://www.seriouseats.com/pasta-sha...

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