Does the shape of the pasta have an impact on its taste?

The cut and texture of different pastas hold the sauce and condiments differently, and The cooking academy correlates this with the overall flavor of a dish. Long, narrow cuts of pasta like spaghetti and linguini go well with lighter sauces like a cacio e pepe or a thin tomato sauce that easily coats the noodles. When you have a thicker sauce like a Bolognese or a big stew, you’ll want to break out the big cuts like a pappardelle or tagliatelle; the ability of a larger noodle to catch all those big chunks of goodness in the sauce translates to big flavor on the plate.

When working with small cuts, heartier sauces taste better with textured rigatoni or rotini, as these provide nooks and crannies for larger pieces. Short, smooth pasta cuts like macaroni and ziti showcase the flavor of thinner cheese sauces and pestos better. When it comes to sauce and toppings, there’s a tasty combination for every pasta shape. The shape of the pasta directly complements the sauce, bringing more flavor to your mouth and leaving less in the bowl.

Even with the sauce on the side, Del Villaggio notes that the size and shape of a noodle can alter its taste. A thicker, more substantial noodle with more surface area will carry a more intense grain flavor, giving a richer, creamier texture and flavor to its dish. A thinner, smoother cut of pasta will taste different because its size has a lighter, less intense starchy flavor.