This info is science adapted to food as found by IBM’s Watson and professional chefs working together for years. I like this chart for when I’m craving Italian. So, it’s this easy…

1. Pick your sauce. That’s where you flavor comes from.

2. Pick your pasta. That’s where your texture comes from.

Carbonara: spaghetti, bucatini

Cream: egg pastas such as pappardelle, fettuccine, gnocchi

Olive oil/garlic: spaghetti

Pesto: fusilli

Tomato: works with all pastas

Original Reference:
“The Flavor Bible” by Karen Page and Andrew Dornenburg

Written by:
Dr. Terra Caudill

Photo Credit:
Dr. Terra Caudill