Since the late 1990s, spaghetti has been celebrated for its simplicity as well as the comfort it brings to many. January 4 was unofficially named as “National Spaghetti Day.” In the early days of January, people all over the world celebrate the widely-consumed pasta dish.
Although, spaghetti isn’t only a dish–it’s also a pasta shape. Long, cylindrical and thin, spaghetti is statistically the most bought pasta shape all over the United States, as well as the entire world. However, statistics don’t speak for everyone, since the “best” pasta shape is something different to everyone
According to Pasta Roulette–a global leaderboard showcasing the top 10 pasta shapes–the top three pasta shapes are rigatoni, tagliatelle and fettuccine. Rigatoni has 71.2% of the voters, tagliatelle in second with 65.9% of voters and fettuccine in a close third with 63.1% of voters. The other pasta shapes included in this list include cavatappi, linguine, penne, parpadelle, fusilli, rotini and radiatori.
What factors can we take into account for rigatoni, tagliatelle and fettuccine being in the “Pasta Trinity?”
Although “best” is truly a matter of personal preference, scientifically, we can look at specific factors that give these pastas its votes, like sauce adherence, texture and ease of consumption.
Rigatoni takes the number one spot in the survey, prompting discussion about what factors can be taken into account. Maylen Smith, a North Forsyth Raider, says, “Cavatappi is my personal favorite, but rigatoni’s also up there because of how sauce can like, cling to its ridges.” Rigatoni’s ridged exterior creates a so-called “grip,” where the sauce can adhere more easily.
When it comes to sauce adherence, food and nutrition teacher Mrs. Childress says rotini is her favorite. After conducting a short interview, Mrs. Childress answers why: “I think it holds the sauce good.”
Another reason for her favoritism towards the swirly pasta is its “fork-friendly” aspect. What are the characteristics of a fork-friendly pasta? Well, long slippery strands like fettuccine or buccatini don’t hold vegetables or sauce well. Also, according to Mrs. Childress, when eating long pasta noodles, sometimes the sauces smear and get all over your face, whereas smaller, more uniquely-shaped pastas provide an easy bite with little-to-no mess.
Other North Forsyth Raiders seem to prefer similar choices. Smaller, more unconventionally shaped pastas have piqued the interests of a few North Forsyth Students. Ally Stanfield says that her favorite shape is farfalle, also known as bowtie. Luke Beatenbough says that his favorite shape is either conchiglie or fettuccine. Some students may have other preferences–Najam Iqbal says fettuccine is his favorite.
Despite its long, flat, ribbon-like structure, fettuccine is a popular favorite among students, as well as citizens on the internet! But why is fettuccine so popular? Is it because no one can think of any other pasta shapes, or is it something deeper?
In 1908, Alfredo de Lelio mixed fettuccine, butter and Parmesan as a dish for his wife to help her eat after childbirth. After the rising popularity of the dish in Rome, Lelio decided to incorporate the simple dish into his restaurant that still exists today, Ristorante Alfredo alla Scrofa.
Fettuccine Alfredo’s global popularity came from American Hollywood stars at Lelio’s restaurant, where they ate in Italy, loved Alfredo and brought the recipe back to the United States, giving it the popularity it has now. Fettuccine’s ability to capture hearty sauces as well as its connection to Alfredo are what gives it that key factor or maybe, it truly is because no one can think of any other pasta shapes.
In addition to fettuccine and its ancient roots, it has got a younger cousin: tagliatelle. Tagliatelle was invented around 1487 by a man named Maestro Zafirano, who was inspired by Lucrezia Borgia and her long, blonde hair.
Scientifically speaking, however, what is the true difference between fettuccine and tagliatelle, and why is fettuccine voted higher on the internet’s Pasta Roulette? The answer to the first question is that the dimensions and the ingredients the two pastas are made of vary in simple ways. Tagliatelle is known to be wider and flatter, with egg often incorporated into the dough. Meanwhile, fettuccine is slimmer and denser and usually made with water or semolina.
Since tagliatelle is made with egg, it’s rarely dried, unlike fettuccine, which you can usually get in a box. Tagliatelle is typically made with egg and served fresh, affecting its texture as well as the flavor compared to dried pasta.
The answer to the second question, however, is up for debate. Truly, there is no real answer as to why tagliatelle may be rated higher than fettuccine, or why rigatoni is voted number one, or why any pasta can ever be crowned as “best,” because there is no single pasta shape that can be objectively defined as best. Interviews from students and teachers as well as survey data can conclude that pasta preference varies depending on sauce compatibility, texture and individual taste.
