Day: 4 May 2026

Seafood Pasta: Choosing the Right Pasta Shape for Every Sauce

From linguine with clams to spaghetti with squid ink, seafood calamarata, octopus ragù, and farfalle with salmon, each seafood sauce calls for a different pasta shape. This guide explains how texture, sauce structure, and bite all help determine the most harmonious match.

Slow-Dried Pasta: What It Is and How It Works

It’s not just a technical step: the slow drying of the pasta affects its texture, chewiness, and how it pairs with the sauce. In this in-depth look, discover why time, temperature, and consistency in the method make all the difference.