My Pasta Obsession

Fusilli was so last year. Rigatoni? Fine, but not getting me all that excited. How about Penne? What can I say? It's sort of commonplace.

A new pasta shape has caught my fancy. And, you know how I like my fancy struck!

It's called Reginetti. They are gorgeous ribbons with curlicue edges, cut into bite-sized, ruffled pieces.

Above, I served them in a White Ragu made with veal, guanciale and marjoram.

Below, they are enveloped in a Creamy Mushroom Ragu.

If Italy Magazine is to be believed, there are 350 pasta shapes in the Italian food canon. Will I find another shape that sets me aflutter? With 350 to choose from, I would imagine so. That said, right now I am seriously enjoying my infatuation with Reginetti. And, so are the guests at my table, if I do say so myself!