Ranking the fancy pasta shapes we turn to when the supermarket is out of rigatoni and linguine
Photo: Retailers Way back in March, after a swarm of Greenwich Village pastavores wiped out the De Cecco supply at our neighborhood Gristedes and all that remained on the shelves at nearby LifeThyme Natural Market was one sad little bag of farfalle, we’re not ashamed to admit we panicked. Yes, we went online and stocked up on pricey, imported, often whimsically shaped pasta. Here, our completely subjective, minimally sauced, perfectly al dente ranking.
$6 at Buon’Italia Buy 3. Rustichella’s Bucatini $31 for 4 Photo: Retailer By now, the fat spaghetti with the hole down the middle is fairly common. Abruzzo producer Rustichella’s version is the sauce-gripping best. Hard durum semolina, mountain-spring water, old-fashioned bronze dies, and the type of leisurely, practically spalike drying session that makes all the difference are the reasons why.
$10 at Zingerman's Buy 6. Faella’s Candele $17 Photo: Retailer Super-long, hollow candles that deflate like balloons when you cook them. Ignacio Mattos uses them unconventionally for his cacio e pepe at Altro Paradiso. If you can’t fit candele into your pasta pot, you’re not alone. But our tall-pasta-shapes guru does not consider it a crime to break candele into manageable pieces the way he does other long pastas.
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