Photo: David Adam Kess/Wikipedia

A brief history of pasta shapes

By Jeffrey Miller

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To me, the cascatelli looks more like an octopus tentacle cut lengthways. But serve it up to me with a nice sauce and I’ll gladly give it a go, as I will with any shape pasta as long as you don’t overcook it. I never do.

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The seashell shape is my favorite, it holds sauce well and can conveniently be eaten with a spoon.

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