Lesson on cooking pasta

Between the Dutch (unfortunately no blue) blood that flows through my veins, there is also some of the Italian kind flowing through. You might have already seen that in my almost black hair and dark eyes. Could that also be the reason why I am really a sucker for pasta, pizza, and everything that comes from our charming southern neighbors? I prefer to make everything myself, from the pasta and the filling to the sauce. But recently I discovered Spaghetteria and since then I don't want anything else. Their freshly made pappardelle with wild ragout and fresh Parmesan is the best on earth. But yes, what do you expect with chef Stefano Cavallari on board, a born and raised Italian with a love for pasta? While we Dutch usually first make the sauce and then see what pasta we have lying around, the Italians handle it a bit differently. Bolognese sauce is for example only meant for tagliatelle and pesto is only matched with trenette or trofie. But there are also regions where they approach it completely differently. Time for a pasta lesson. Which pasta do you eat with which sauce?

Image credits: Brooke Lark & Chilichinchin