On Snapping Spaghetti and Other Rules Made to Be Broken: An A to Z of Pasta With Rachel Roddy

Don’t know your cappellacci from your tortellini? Prefer to make Roman cacio e pepe with rigatoni rather than pici or spaghetti alla chitarra? Or, worst of all, do you (gasp) break your spaghetti?! None of it necessarily matters, says award-winning food writer Rachel Roddy, author of An A to Z of Pasta. 

“When we talk about cardinal rules around Italian cooking, we need to be careful with the terrible word ‘true’, which brands all else false, and can be a way of excluding other