the shape...

...of pasta.
 Apparently there are 300+ varieties of pasta and the chosen shape for your dish should be dictated by the sauce be it hearty and thick, creamy or chunky.

Yet another book has been added to the already groaning and toppling Tower of Pisa on a kitchen shelf and geekily titled 'The Geometry of  Pasta'.

P is for Pappardelle in the Tuscan dialect papparsi to 'stuff oneself'!
Best served with a chunky oily sauce..the oil to coat the egg dough noodles and the chunky bits (traditionally chicken liver, hare or duck ragu, pigeon or zucchini flowers) to tangle in the folds.

P is also for 'P Plates' in the pasta department..time to move on from the spag bol!