Does Pasta Shape Matter ?

But of course! There are good, traditional reasons for choosing a particular shape. Apart from regional loyalties (and this is very, very important in Italia) to particular shapes, the shape of the pasta must be a good match with a sauce that will complement it. Thus, flat, long pasta are best matched to thin, smooth sauces that are easily absorbed and cling to this surface, while tubular shapes like penne best capture thick sauces. Filled pastas such as tortellini or ravioli require a careful coordination of flavor with the sauce, but of course, this is entirely a matter of personal taste.