There are too many Italian pasta shapes to keep track of, so we asked Osteria Morini Chef Matt Adler to walk us through some that he showcases on his Northern Italian menu. “The secret to picking the right pasta is all about the sauce,” he tells us.
Caramelle: Remember those caramel cream candies you used to get on Halloween? That’s the exact shape of caramele pasta. A pasta sheet is filled and then twisted diagonally. Matt’s are filled with pumpkin.
Gramigna: While the Italian translation is “little weeds,” this curved pasta looks like music notes.
Bucatini: A thick, hollow spaghetti ideal for soaking up sauce. Just remember it has a “tini” hole in the middle.
Cavatelli: This pasta is in the gnocchi family, but it’s rolled away from you, creating a divot perfect for Matt's duck ragu to sneak into.
Cappelletti: A crown-shaped cousin of the tortellini, cappelletti translates to “little hats,” making it easy to remember. Matt’s are stuffed with truffled ricotta.
Casarecce: A friend of gemelli, this short twisted pasta is begging for pesto because of all its cracks and crevices.
Creste di galli: Get a good hard look at a rooster, because “creste di galli” translates to cockscomb. The jagged pasta is meant for a finely minced seafood ragu.
