There’s a reason why pasta is the world’s favourite dish. It’s a comfort dish,\u00a0always there when you need it, easy to whip up on a weeknight; but with a bit more effort it can be elevated to something spectacular. Outside Italy we’ve moved on a long way from the days when pasta meant spaghetti only \u2013 maybe lasagne if you’re feeling fancy \u2013 but there are an estimated 350 shapes of it in Italy, and cooking it properly is an artform. We’ve assembled the collective knowledge of some of the country’s pasta experts \u2013 read on and you’ll find out exactly when to use tagliatelle\u00a0or taglierini, and how to ensure every bowl you make would make mamma\u00a0proud.<\/p>\n","protected":false},"excerpt":{"rendered":"
DO YOU KNOW YOUR FARFALLE FROM YOUR FETTUCINE, AND YOUR RAVIOLI FROM YOUR RIGATONI? OR HOW LONG TO COOK IT FOR THAT PERFECT AL DENTE BITE? THESE PASTA MASTERS WILL TURN YOU INTO A PRO<\/p>\n","protected":false},"author":1,"featured_media":12241,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-12238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n