A Crash Course in Pasta Etiquette

So you know you love pasta, but are you eating it the right way? Italy has a code of conduct for it, and it runs from the stove to the table. Five rules cover most of it.

1. Pair the right shape with the right sauce

There are no hard and fast rules, but Italians follow a few guidelines. Fine, delicate strands work best with light, smooth sauces. Twisted shapes and wider ribbons can support chunkier ones. It is not only a matter of manners: a good match makes pasta much easier to enjoy. Our Ultimate Pasta Guide goes deeper on matching pasta and sauce.

2. Never break pasta before cooking

Snapping long pasta in half to fit the pot is tempting. In the Italian kitchen, it is considered sacrilege. Drop the pasta into the boiling water instead. Once the submerged ends soften, push the rest in with tongs or a spoon.

3. The only utensil you need is a fork

Pasta in broth calls for a spoon. For everything else, use a fork. Italians never cut their pasta, so leave the knives for the secondo, per favore.

4. Master the twirl

No spoon, no knife: how do you eat long pasta without making a mess? With shapes like spaghetti and tagliatelle, twirl the pasta around your fork to pick it up. If it gives you trouble, ground the fork on the bottom of the plate and twirl gently to capture a forkful, making sure there are not too many loose ends.

5. Skip the cheese with seafood

In most cases, Italians never put grated cheese on pasta dishes that contain seafood. Garnish with a sprinkle of breadcrumbs sautéed in olive oil instead. Pasta al Tonno does exactly that, finishing with toasted breadcrumbs.