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RataterraFirst edition in progress

Bread, pasta & dough

Pasta

Durum wheat, bronze dies and the shapes of Italy

Italian pasta is two crafts that meet at the table. In the south, dried pasta of durum-wheat semolina and water is pressed through dies and dried — the tradition of spaghetti and of Gragnano. In the north, fresh egg dough is rolled thin and cut or filled — tagliatelle, tortellini. Between them stand hundreds of shapes made by hand in kitchens across Italy.

Shape is not decoration: it decides how sauce clings, how the pasta cooks and how it feels in the mouth. We also keep a sceptical eye on origin stories — beginning with Marco Polo.

Explore collection ↗44 illustrations

The pasta museumEvery shape drawn to a common style. Filter the wall, then open a plate.Marco PoloStory

All shapes

43

In preparation — 5

Gragnano · Bologna · Bari, Puglia · Liguria · Trabia, Sicily

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The world map

All markers on the map (29)

Tip: markers are also listed below the map for keyboard and screen-reader use.