I found the TedTalk Why pasta comes in all shapes and sizes by Paola Antonelli very interesting. As someone who’s made noodles dishes such as spaghetti and macaroni salad several times, it never really occurred to me that the type of pasta mattered. It was something that I was subconsciously aware of, but I didn’t know it mattered that much.
It makes complete sense that the rougher texture allows the pasta to absorb more of the sauce than the smoother and it makes sense that, as Antonelli said in her video, that there is no one creator of all the different types of pasta, they were created by a whole bunch of different people.
Knowing this, it can be inferred that the different types of pasta are classically associated with certain types of dishes not because that’s the best combination of noodle and sauce. Spaghetti is associated with the long, skinny, and smooth noodles because maybe a small and textured pasta would absorb too much spaghetti sauce and become mushy like the failed pasta type in the TedTalk.
It’s like Paola Antonelli said, pasta making is an art and it is certainly a lot more complicated than what it seems like on the surface.
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Hi Cassie, pasta coming in many shapes and sizes for specific reasons is very interesting. It did occur to me that certain types correlate for different dishes. You bring up the point that more rough types of pasta are made to soak up more sauce, therefore you wouldn’t use that type for spaghetti. This really shows how much of an art culinary is and how complex it can be. Good job!
ReplyDeleteHey Cassie, I wanted to watch this Ted Talk but didn't, and I like how you summed it up! The reasoning for why there's all these different pastas make sense, and they're all a little similar but at the same time really unique when compared to each other. I wonder what would happen if people experimented and put pastas with sauces that aren't in their traditional pairing.
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