The most popular pasta shapes, according to chefs

From cavatappi and bucatini, to rigatoni, these are pastas that chefs will are likely to reach for

There’s something incredibly difficult about asking anyone to choose their preferred pasta shape. Every pasta has its own merits. Spaghetti long ribbons and pappardelle are excellent vehicles for carbonara that is velvety and the rigatoni-like tubes are thick and almost hide the meaty Ragu. Then there are the interesting shapes, such as the ear-shaped orecchiette, spirals of cavatappi or twisting trofie.

If you want to understand the root of what’s going on in the Great Pasta Debate, you must ask the best chefs in the world to weigh in. This is precisely that we’ve done. These master chefs from all over the globe are imparting important information about carbs so you’ll be able to make the right choice the next time you’re in the supermarket with the bag of bucatini in one hand, and an assortment of bow ties on the other. Be prepared to dance through the best pasta shapes, as chosen by chefs.

Do you want to know more about the best chefs in the world? Then you’re in the right spot. Chat with the Chef! It’s a bi-weekly food program that taps the minds of chefs all over the world. The conversations change frequently, and we’ll talk with chefs on all things from podcasts to appliances in the kitchen to food and travel current trends.

Pappardelle

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Spaghetti

The most beautiful pasta shape ever is spaghetti. I remember fondly having pasta the very first time, meatballs and spaghetti, it was the first time I saw love. It’s not just an ideal vessel for sauces of any kind, it’s also adaptable. Travel to any country with spaghetti and change up the formula, guaranteed deliciousness!’–Chanthy Yen, founder of Touk and chef of Parliament Pub & Parlour in Montreal

Everybody has a favorite spaghetti memory. It’s both comforting on a winter’s cold day serving with a delicious ragu or exciting and light with clams and seafood, served with the refreshing glass of Trebbiano. I’ll never forget the spaghetti.’ –Jamie Halsall Chef of Cin Cin located in Brighton

The shape of spaghetti looks similar to a long, thin Chinese noodles. It can be easily paired with a variety of sauces. This kind of pasta can be used to complement vegetables and meat dishes of all kinds. It’s a breeze to cook and is a great choice for a large crowd.’ –Ho Wai-Kong Chef for Bibi & Baba in Hong Kong

Rotini

“I love to include plenty of greens and vegetables in my pasta. And the rotini stores the goodness inside the noodles to ensure an excellent bite any occasion.’ –Heather Costa chef and owner at the Revolution Health Kitchen at Time Out Market in Boston

For me, it’s pasta rotini. When I was a kid I used to refer to it as telephone cable since it resembles it. It is extremely stable and delivers a fantastic bite