When I first learned that Italians carefully match their pastas to different sauces – some 25 years ago – I was awestruck. It’s such a simple notion – to consider how ingredients work best together – and one I think we lose sight of in our fast-paced world.
It makes sense that fresh, light sauces, such as vongole or aglio e olio, call for thin strands to carry their delicate flavours. Pesto, meanwhile, likes a twisty shape, so it can nestle into all the nooks and crannies. And, of course, the Italians scoff at our spaghetti bolognese, preferring to serve rich,
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