Snapping Spaghetti, and Other Rules That are Made to Be Broken: An A to Z of Pasta with Rachel Roddy
Rachel Roddy. Photo credit: Sophie Davidson.
Don’t know your cappellacci from your tortellini? Prefer to make Roman cacio e pepe with rigatoni rather than pici or spaghetti alla chitarra? Or, worst of all, do you *break your spaghetti*?! It doesn’t necessarily matter, says award-winning food writer Rachel Roddy, author of An A to Z of Pasta.
“When we talk about cardinal rules around Italian cooking, we need to be careful with the terrible word ‘true’, which brands all else false, and can be a way of excluding other