Yes, a pasta guide! A nice visual reference as to what the pasta looks like and what it’s name is!
I sent Mrs. Mercotan out for a particular pasta for which I have a hankering. Long, spaghetti-like thin strands, but with 4 or 5 ridges on them the entire length, the better to hold the sauce. I thought it was rigatoni. It’s not.
My attempts to find a decent guide have not been fruitful. Can any of my fellow dopers link me to such a thing? So I can easily differentiate rigatoni from capellini, ziti, linguine, vermicelli, mostaciolli, and so forth?
There’s a LOT of pasta guides out there, but my favorite is Nika Hazleton’s Pasta Cookbook.
Lots of recipes of course, but in the front of the book there are pictures and lists of many pasta shapes. Also has info on pasta itself, both Western and Oriental, health information, how to make you own pasta, and how to select pasta making equipment.
Not sure about it’s print status, but IMHO, it’s one of the best.
Some of the Barilla names are unfamiliar to me. I like their bavette and particularly their mafaldine. Since I would have called the latter “curled pappardelle” I found this to tell me the difference.
I recommend the mafaldine. The edges hold globs of sauce well, the middle gets coated with specks of sauce and the breadth wraps well around lumps of meat in your ragu - or meatballs or bits of sausage or whatever.