Pasta is a simple thing but getting it absolutely right depends as much on choosing the best pasta shape for the sauce as on cooking it properly.
Each shape of pasta has a subtly different role to play. An Italian might say that understanding this is an innate skill that is difficult for the non-Italian to acquire. We politely disagree.
Our book, THE GEOMETRY OF PASTA shows you how to develop an instinct for matching pasta and sauce. We explain how to team up pasta with sauce to maximise taste and texture and to turn you from an average into a great pasta cook. This website is a taste of what you will find in the book.
‘The Geometry of Pasta is exactly what I would expect it to be: stylish, greed-inducing, knowledgeable and witty; an instant classic.’ Nigella Lawson
‘The title is so beautiful!’ Alexander McCall Smith