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Are all pastas just the same? No.

We recently sat down with Food & Wine Best New Chefs Andy Ticer and Michael Hudman of Memphis’ Andrew Michael Italian Kitchen to talk about their recently released cookbook, Collards & Carbonara. It’s a tribute to their Italian heritage and Southern roots not to be missed in this fall’s cookbook lineup. Earlier, they gave us a sneak peek of a wonderful grilled vegetable salad — with a dressing you’ll make over and over again. And now we bring you their kinda badass guide to pasta shapes. We’re oftentimes torn between using garganelli, cavatelli and malfatti with our pestos and ragus. That is when we can keep it all straight. Here, two of our favorite dudes from Memphis set the record straight.

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