If you don’t have any of those, make something else.
ezpinez
I know spaghetti with ragu bolognese is not traditional, and i understand that other pasta shapes like tagliatelel might be better at picking up the sauce, but i grew up with spaghetti bolognese and i’ll eat it whenever i want. And i assure you there is no sauce left on the plate 😀
LazarusHimself
Best deep cut pasta shape: orecchiette
GrattaESniffa
ruote
ace72ace
Thinner malaldine works, depending on the brand.
ChiefKelso
I personally prefer mezze rigatoni
Jenuinlizard
Cellentani by far
LiefLayer
To be honest as an Italian I use my ragù with every shape and kind of pasta.
Still spaghetti is not the best, any tubular/flat pasta is better in my opinion. Penne for example, but also maniche and mezze maniche.
But I used spaghetti sometimes too. And I make my own pasta too, but I think the idea to not use any pasta with any sauce is not a good one. I love the flexibility of pasta.
12 Comments
Do you seriously care? Spaghetti is the answer.
Rough tagliatelle/fettuccine would be the most traditional pasta shape.
Then tortellini or rigatoni variations.
When not using it for lasagne, of course.
Tagliatelle is the obvious traditional one, I guess lasagna counts too.
I also like rigatoni or bucatini.
Dried Tagliatelle>Trenette>Linguine>Rigatoni>Mezze rigatoni.
If you don’t have any of those, make something else.
I know spaghetti with ragu bolognese is not traditional, and i understand that other pasta shapes like tagliatelel might be better at picking up the sauce, but i grew up with spaghetti bolognese and i’ll eat it whenever i want. And i assure you there is no sauce left on the plate 😀
Best deep cut pasta shape: orecchiette
ruote
Thinner malaldine works, depending on the brand.
I personally prefer mezze rigatoni
Cellentani by far
To be honest as an Italian I use my ragù with every shape and kind of pasta.
Still spaghetti is not the best, any tubular/flat pasta is better in my opinion. Penne for example, but also maniche and mezze maniche.
But I used spaghetti sometimes too. And I make my own pasta too, but I think the idea to not use any pasta with any sauce is not a good one. I love the flexibility of pasta.
Tagliatelle is what is used in Bologna