Julia Child once said, “People who love to eat are always the best people.” And studies show that Americans Really we love eating pasta. We consume nearly 6 billion pounds of pasta a year, proving that a heaping bowl of pasta is a great treat.
The shapes, sizes and sauce combinations are endless, from spaghetti to rigatoni to cavatelli. But are some shapes better than others? We asked Italian chefs across the country what to order and what not to order when you have a craving for pasta.
The best pastas to order in a restaurant
spaghetti
It is arguably the most popular pasta shape in the world and not for nothing is the first choice of carbohydrate lovers. “Spaghetti is definitely the best choice in the restaurant because it has a world-famous shape. Many restaurants make their own spaghetti because the shape is so iconic, which makes it of very high quality,” said Nadia Caterina Munno, a chef and author known as The Pasta Queen.
Plus, it’s incredibly hard to make mistakes when cooking. “I usually order longer pasta like spaghetti. They’re usually harder to overcook and generally there’s a little more sauce to work with,” said Craig Richards, chef and owner of Lyla Lila in Atlanta, Georgia.
Tagliatelle
This northern Italian egg pasta is known for its long, ribbon-like strands. Legend has it that a chef created it to honor his future wife’s golden locks. Although this romantic story has since been disproved, the pasta shape remains incredibly popular when combined with meaty sauces like Bolognese.
“Anything labeled as tagliatelle indicates hand-cut pasta. It’s a great way to gauge a restaurant’s pasta quality and is generally worth the price because so much work and love goes into it,” said Natalie Gullish, culinary director of Sesame Collective in Portland, Oregon.
Paccheri
Paccheri gives new meaning to old grains. These large tube-shaped pastas date back to the early Neapolitan period, when they were considered peasant food.
“It holds a nice fresh tomato or Bolognese beautifully, and the al dente bite is amazing and easy to prepare,” said Joey Maggiore, executive chef at The Maggiore Group in Scottsdale, Arizona. Gianluca GugliemiChef of Donato & Co. in Berkeley, California, shows why Paccheri is so popular. “I think it’s very difficult to overcook these pieces of pasta so that you get your pasta al dente, like the Italians like it,” he explained.
radiator
This relatively new pasta shape was invented sometime between World War I and World War II. The name comes from its shape, which resembles a radiator. This small, wavy noodle is a sauce magnet and ideal for a fresh summer pasta salad. “Radiatori is my favorite and arguably the most versatile,” said Michael Kramer, the chef and owner of Jianna in Greenville, South Carolina. “It goes well with light sauces like for vegetables or seafood, but also with heavier, meatier sauces like a short rib ragu or a Bolognese.”
Cavatelli
Considered one of the oldest types of pasta in southern Italy, cavatelli means “little hollows.” Take one look at the small, indented shape and you’ll understand why. If you see them on a menu, there’s a big reason chefs say you should order them.
“This pasta can usually only be made fresh, so you know it’s homemade,” said David Gross, head chef at Panzano in Denver, Colorado. “The pasta dough contains ricotta cheese and can be made with different types of flour to make it adventurous. This pasta has a soft texture and goes well with many different sauces.”
Fusilli
Meaning “little spindle” in Italian, this popular southern Italian shape is made from strands of spaghetti wrapped around a wire to dry. “Fusilli is a great pasta shape because its unique texture allows the sauce to coat it evenly, making every bite a treat and a pleasure,” says Barbara Pollastrini, executive chef of Da Barbara restaurant in Los Angeles, California.
Ideal for soups, pasta salads or with a creamy, buttery sauce, its adaptability is another reason why it is so popular in Italian restaurants around the world.
Tortellini
This legendary pasta shape originated in a small town near Bologna in the 16th century. Legend has it that it was created after an innkeeper spied on the tired mythical guests Zeus and Venus and shaped this pasta after Venus’ navel.
It’s the only stuffed pasta on this list; chefs recommend it for a very specific reason. “I think the idea of stuffed pasta can be such a blank canvas for creativity,” said Dane Baldwin, the chef and owner of The Diplomat in Milwaukee, Wisconsin. “The tortellini can be such a great vehicle for the sauce or broth, getting caught in the crevices of the pasta shape, and when combined with a harmonizing filling, wow, that’s true synergy.”
The worst types of pasta you can order in a restaurant
Capellaní
Also known as angel hair spaghetti, it is a much thinner and more delicate form of spaghetti. However, it is almost always a disappointment for guests. It is difficult to cook it perfectly in a busy kitchen and it is often overcooked and lumpy.
“Cappellini is only used in soups in Italy because it is an extremely thin and delicate pasta,” said Marcellino Verzino, chef and co-owner of Marcellino Restaurant in Scottsdale, Arizona. “Because of this, when served with any sauce, the noodles can stick together and it is impossible to maintain their identity.”
Penne
It’s often found on children’s menus or served with a vodka sauce. Its inclusion on the list of the worst pasta you can order may surprise you, but chefs agree: It doesn’t hold sauce or its shape well. “This tube-shaped pasta can often collapse for many different reasons, such as the dough containing too much water or the drying time not being long enough,” said Gullish.
Gnocchi
This northern Italian pasta is actually made from potatoes. It’s meant to be light and soft, but is often served to diners thick and starchy, resulting in an extremely filling bowl of pasta.
““Although the ingredients are simple (flour, potatoes and egg), gnocchi is a challenge to make well and they are often bought ready-made in a bag,” said Gugliemi. “Unfortunately, if gnocchi are not made fresh or by a skilled hand, they can be sticky and inedible.”
