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What the best pasta shape to serve with bolognese?

Summer_2010_1048
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Alison Dinerstein added about 3 years ago

spaghetti or linguine, hands down.

Tad_and_amanda_in_the_kitchen

Amanda is a co-founder of Food52.

added about 3 years ago

I like rigatoni because the ridges catch the sauce.

foongfest added about 3 years ago

My first instinct is spaghetti since that's what I'm used to.

Also, I just read this today which you may find useful: http://www.cooksillustrated...

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MakeThatMakeThis added about 3 years ago

Rigatoni and penne are rigid enough to hold the sauce, and tagliatelle is wide enough to get a decent covering too. That's what I use when I'm in a Lady and the Tramp mood, rigatoni the rest of the time.
(Anna del Conte's book Pasta is a fantastic guide to pasta shapes / sauce matches)

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thirschfeld added about 3 years ago

tagliatelle or rigatoni

Summer_2010_1048
Midge added about 3 years ago

Thanks so much everyone!

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healthierkitchen added about 3 years ago

If you get rigatoni or penne, make sure to get the rigate so that you have the ridges!

Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

Well, if you were actually in Bologna they would say pappardelle or tagiatelle. Which is not to talk trash on you rigatoni or penne fans, but that's the way it is.

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