Some guy spent 3 years trying to invent the perfect new pasta shape

Hand rolled egg pasta like tagliolini or tagliatelli mostly fit that bill, they’re quite rough externally, because you use an unfinished wooden rolling pin, so sauce sticks to them perfectly, very probably the best pasta for ragu alla bolognese… I’ve had some dried spagheti which is rougher, but that’s just better with tomato or pesto.

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0pastamaking1

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These are good too:

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anigif_original-grid-image-10054-1443475265-8

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