Smooth or ridged ? The great italian debate

If there’s one thing Italians don’t mess around with, it’s pasta.

But beyond choosing the right shape, there’s another question that divides even the most united families: smooth or ridged pasta?

But it’s not just about personal preference – it’s about tradition, and, believe it or not, culinary science.

Smooth linguine tossed in vibrant pesto sauce, garnished with fresh basil and pine nuts, makes for an elegant and silky dish.

Today, I’ll share the secrets behind this never ending «pasta debate» and help you decide when to use each.

Pasta in Italy is culture, family, friends, and a moment of pure love for life. Every region has its signature shapes, from rigatoni to paccheri, spaghetti to orecchiette.

But we often overlook an important detail: the TEXTURE.

In the past, pasta was almost always smooth, handmade just with flour and water. The introduction of bronze dies, which made ridged pasta possible – made the small revolution that forever changed how we cook and eat.

When to choose SMOOTH PASTA

Smooth pasta is elegant, traditional, and perfect for light, delicate sauces.

Think of the spaghetti! It’s smooth because it pairs beautifully with fluid sauces like «aglio e olio» or carbonara or cacio e pepe.

The same goes for smooth paccheri, which allow the flavor of the sauce to shine without clinging too much to the pasta.

If you love experiencing the pure taste of the sauce without it being overly absorbed, smooth pasta is your best choice.

When to use RIDGE PASTA

Ridged pasta is the queen of hearty and robust sauces. Picture a rich Bolognese ragù or a vibrant creamy pesto. The ridges help the sauce stick to the pasta, ensuring every bite could be perfectly balanced.

Rigatoni, mezzi rigatoni and penne rigate, are go-to shapes when the sauce needs to “hug” the pasta. That’s why in the heavier, more substantial dishes typical of northern Italy, ridged pasta reigns everywhere.

The big trick

So next time you choose a pasta shape, ask yourself: “What do I want the pasta to do with my sauce?” If you want to highlight the sauce’s flavor and let it glide over the pasta, go smooth. If you want a tighter bond between pasta and sauce, ridged pasta is the way to go.

It’s a small detail, but it can make the difference between a good dish and a truly unforgettable one.

So, are you for smooth or ridged pasta? By my opinion there’s no right answer — it all depends on the dish and your personal taste and the real important point is that it is “al dente” !

What’s your preference? Let me know in the comments!

Pasta

Italy

Debate

One of the lesser-known but equally delicious varieties is the Neapolitan pizza. Hailing from the city of Naples, this pizza features a soft, chewy crust that is slightly charred on the edges, topped with simple yet flavorful ingredients such as San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of olive oil. The beauty of the Neapolitan pizza lies in its simplicity and the high quality of its ingredients, which come together to create a harmonious and authentic flavor profile. Moving further north, we encounter the Roman-style pizza, known for its thin and crispy crust. Unlike its Neapolitan counterpart, Roman-style pizza is often rectangular in shape and can be topped with a variety of ingredients, ranging from classic marinara sauce and mozzarella to more unconventional toppings like artichokes and prosciutto. This style of pizza is perfect for those who prefer a lighter and crispier base, allowing the toppings to shine through with each bite. Venturing into the northern regions of Italy, we discover the unique and hearty creations of the Ligurian and Piedmontese pizzas. In Liguria, pesto takes center stage as the star of the pizza, topped with creamy ricotta, potatoes, and green beans to create a flavor-packed and vibrant dish. On the other hand, the Piedmontese pizza showcases the decadent flavors of truffles, a delicacy synonymous with the region, paired with rich cheeses and mushrooms for a truly indulgent culinary experience. As we journey through the diverse landscapes of Italy, it becomes evident that traditional pizza varieties are a reflection of the local ingredients, traditions, and flavors that define each region. Whether you prefer the simplicity of a Neapolitan pizza or the bold flavors of a Piedmontese creation, there is no shortage of options to satisfy your cravings and transport you to the vibrant streets of Italy with each bite. In conclusion, the world of traditional Italian pizza varieties is a treasure trove of culinary delights waiting to be explored. Each region offers a unique perspective on this beloved dish, inviting us to embark on a flavorful journey that celebrates the rich tapestry of Italian cuisine. So, the next time you sit down to enjoy a slice of pizza, take a moment to savor the flavors and imagine yourself strolling through the bustling piazzas of Italy – a true feast for the senses.