A study of the science behind making, cooking, and eating pasta.
Pasta comes in a myriad of wonderful shapes — tubes and spirals, shells and ribbons and little ears. But why? Did some pasta manufacturer have fun — or does it really make a difference in taste?
That was the question that designer Caz Hildebrand set out to answer in a stylish new cookbook, The Geometry of Pasta. The cookbook has text and recipes from chef Jacob Kenedy and dramatic black and white drawings of pasta shapes by Hildebrand.
“It occurred to me that there had to be a reason,” says Hildebrand…