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Those who think the shape of pasta affects its taste, read on! You will be surprised when you learn the reasons!

The main element of handmade pasta is the dough, and of course, the taste changes according to the chef’s recipe. But what about the various shapes of pasta we buy from supermarkets? Our answer is yes! If you have noticed this before and are curious about the reasons, and if you are a pasta enthusiast, here is our content…👇🍝

Spaghetti, linguini, fettucini, lasagna, spiral (fusilli), penne, butterfly, bowtie, tagliatelle, orecchiette, ravioli, tortellini, pappardelle, campanelle, macaroni, beads, elbow, and many more… There are many different types of pasta. Certainly, the taste of pasta changes according to these shapes. The first reason for this is actually the glycemic index.

The glycemic index or glycemic index refers to the speed at which foods raise blood sugar. Although pastas contain equal amounts of carbohydrates, their blood sugar-raising effects are different. The reason for this is the different speed of passage and absorption of carbohydrates in the digestive system. In other words, the glycemic index of larger surface pasta is higher.

Lasagna, among pastas, has the highest glycemic index. The glycemic index of lasagna is 75, and when you eat it, you feel full immediately, but shortly after, you feel hungry again…

The second factor is the compression pressure. For example, when making spaghetti, moderate pressure is used, but high pressure is used in shell-shaped pastas. Therefore, the texture and taste change, but if you overcook it, you can achieve a taste like spaghetti. The real factor that affects the taste is the shape. Thin, long, and smooth pastas lift lighter sauces and oils, while more shaped and textured pastas trap richer and denser sauces better. If the sauce you make when cooking pasta stays at the bottom, the reason is applying the wrong sauce to the wrong shape…

Another effect is the impact of surface area on heat transfer. Don’t worry, we won’t explain physics! For example, boiling bowtie pasta for 10 minutes is not the same as boiling bead or elbow pasta at the same minute and temperature. Hollow pasta like bead pasta traps heat better and cooks faster. Bowtie-like pastas require additional time. This, of course, also affects the taste.

But no matter what you do, there’s one common point: Don’t forget to use plenty of salt when boiling pasta! This is applicable to all types of pasta and is an indispensable rule!

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