I’ve always had a geeky appreciation – and awe – of mathematics. I have spent countless hours tinkering with programs that create math-based designs like fractals and Spirograph-style curves. As a young teenager I spent hours playing with an oscilloscope making sound waves dance on the tiny screen. But I never really thought much about the math behind pasta until I stumbled on two books: The Geometry of Pasta and Pasta by Design. And once you open them, you have one of those ‘ah ha!’ moments where you discover mathematics and cooking intersect.
These books offer radically different approaches to pasta from my usual reading (and neither are about making your own pasta, although the shapes and histories may help inspire you). What is odd is that both take an unusual approach and yet both were published within a year of one another.
Shape of course matters. The shape of pasta defines several key elements: amount of surface area and size (which matters to cooking and when determining which utensils to use to eat it), thickness (matters to cooking time), sauce holding ability (rough or convoluted shapes hold more when eating) and visual appeal. Shape determines how much water a piece of pasta absorbs, how the heat is absorbed and transferred – knowing these data, one could choose the type of pasta to best match a particular sauce, or vice versa.
Texture, too matters, to sauce retention, cooking and mouth feel, but that’s micro-topology, and not covered here.
The first, The Geometry of Pasta, is really a cookbook designed to both entertain and express the complex design inherent in pasta shapes, as well as offering a bit of history and regional information. It comes from the chef of a very chic UK restaurant ( Bocca di Lupo) and a brilliant graphic designer. It also sports a delightful website in which you can explore the shapes of 77 types of pasta in elegant black-and-white illustrations:
The text that accompanies that illustration of lasagna ricce at the top – the shape for which I recently acquired an attachment cutter for my Atlas pasta machine – says:
Lasagne ricce are crimped, wavy or ruffled lasagne – lasagne with wavy edges – that are decorative and may allow lighter sauces to infiltrate the dish better. This shape of pasta is primarily a southern thing. Across Sicily, baked al forno with layers of a rich ragù and ricotta, it is a staple of the Christmas table.
Under the heading of sauces, there is a recipe for using lasagna ricce which, since it contains mammal meat, I will have to eschew. However, there are other equally attractive recipes on the site (and in the book) I can substitute. If, that is, the authors don’t know I’ve done so. They have written in the introduction, that…
…the Italian “preoccupation with choosing the right pasta shape to go with the right sauce” is not just some silly European thang, but can actually “[make] the difference between pasta dishes that are merely ordinary and truly sublime”.
Reviewer Joanne at Eats Well With Others has written:
Using the geometry of a given pasta – each with its own nuances, personality traits, online dating profile – one can actually turn the art of pasta preparation into a science; an architectural study, if you will.
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