rigatoni has ridges for a reason

every line on our menu names its shape and says why. that's a house rule, not decoration — the shape is half the engineering of a bowl.

rigatoni is a tube with ridges: the ridges grip a clinging sauce like the rosé, and the tube carries it inward, so every bite is sauced twice. fettuccine is a ribbon — width is what cream needs, surface over capacity, which is why the alfredo and the midnight truffle ride on it. spaghetti is thin and fast and oil-hungry: the chilli sugo's bloomed oil coats it end to end. and the lasagna sheets are the load-bearing walls of the slab — with pappardelle cut from the very same sheets, one dough doing two jobs.

that's the whole list. four shapes, on purpose. a shorter shape bench means every one of them is cooked, tasted and calibrated daily instead of existing to pad a menu. no fifth shape without retiring one — same rule as the sauces.

and because the shape is half the bowl, the sauce is measured against it: we publish the sauce-to-pasta ratio and print portion weights on the menu. if a bowl ever lands dry anyway, you know the rule. it's free.