The Sauceen Shaped Pasta

Francis: I think that a truly great pasta shape, like the one i have tried to create, should be really great with like, 75 or 80 % of the sauces out there. No shape will be great with every conceivable sauce, but like, a really great shape should go with a wide range of different sauces. Francis: Anything thick, or anything with bits and pieces, those parts will nuzzle into the part of the shape i call the sauce trough. And eog ruffles, those pick up more liquid sauce. Ren on, i am totally with you on the sauceen shaped thing. Thanks, francis.