Some regional dishes are always made With the same pasta shape. Bucatini all'Amatriciana, Penne all'Arrabbiata and Fettuccine all'Alfredo are all classic Roman recipes, for example, and it is rare to see them served with anything other than the named pasta. The same applies to Tagliatelle alla Bolognese from Emilia-Romagna and Trenette can Pesto from Genoa. These classics are few and far between, however, and with the ever-increasing number of different shapes on the market it may seem difficult to know which sauces and shapes go well together. Happily, there are no rigid rules, and common sense usually prevails. Heavy sauces with large chunks of meat are unlikely to go well with thin spaghettini or tagliolini, simply because the chunks will slide off, so these sauces and others like them are always served with wide noodles, such as pappardelle, maccheroni and tagliatelle, or with short tubular shapes, such as penne, fusilli, conchiglie and rigatoni.
In the south of Italy, olive oil is used for cooking rather than butter, so sauces tend to be made with olive oil and they are usually served with the dried plain durum wheat pasta such as spaghetti and vermicelli that is also popular in the south. These long, thin shapes are traditionally served with tomato and seafood sauces, most of which are made with olive oil, and with light vegetable sauces. Spaghetti and vermicelli are also ideal vehicles for minimalist sauces like Aglio e Olio (garlic and olive oil) from Rome. Grated cheese is not normally used in these sauces, nor is it sprinkled on them.
In the North, butter and cream are used in sauces, and not surprisingly these go well with the egg pasta that is made there, especially fresh homemade egg pasta, which absorbs butter and cream and makes the sauce cling to it. Butter and cream also go well with tomato sauces when these are served with short shapes, especially penne, rigatoni, farfalle and fusilli.
Grated cheese is often tossed with pasta and sauce at the last moment, as well as being sprinkled over individual servings at the table.
Opinions vary as to whether pasta should be eaten from a plate or a bowl. There are no rules, so you can serve it on either. Large. shallow soup plates seem the ideal compromise, and setting each warmed soup plate on a large, cold underplate makes for easy carrying from kitchen to table.
If the recipe recommends extra Parmesan or pecorino for serving, grate the cheese just before the meal and pass it in a bowl with a small spoon so that people can help themselves. Salt and pepper shakers should also be on the table for those who like to adjust the seasoning.
Pasta is traditionally eaten with a single fork. Spaghetti and other long shapes should not be difficult to manage if they have been well tossed with the sauce. The trick is to twirl only a small amount around the fork at a time.