What the best pasta shape to serve with bolognese?

  • Posted by: Midge
  • February 18, 2011


pierino February 18, 2011
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.
healthierkitchen February 18, 2011
If you get rigatoni or penne, make sure to get the rigate so that you have the ridges!
Midge February 18, 2011
Thanks so much everyone!
thirschfeld February 18, 2011
tagliatelle or rigatoni
MakeThatMakeThis February 18, 2011
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)
foongfest February 18, 2011
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.com/howto/detail.asp?docid=1133&Extcode=L1BN3AA00
Amanda H. February 18, 2011
I like rigatoni because the ridges catch the sauce.
Alison D. February 18, 2011
spaghetti or linguine, hands down.
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