KNOW YOUR NOODLES: FIVE PASTAS OF THE MOMENT
TRANSLATION: "Poorly cut"
SHAPE: Irregular rhombuses formed from pasta scraps
PURVEYOR: Osteria Mozza, Los Angeles; mozza-la.com
DISH: Maltagliati with wild-boar ragú
TRANSLATION: "Little Crosses"
SHAPE: Coin-shaped pasta originally stamped with a cross design
PURVEYOR: Cibo Matto, Chicago; cibomatto.therestaurantsatthewit.com
DISH: Corzetti with peas and roasted mushrooms
SHAPE: Square spaghetti named after the wire-strung kitchen instrument used to cut it
PURVEYOR: Flour + Water, San Francisco; flourandwater.com
DISH: Tarragon chitarra with Dungeness crab, squash, and Prosecco sea-urchin sauce
SHAPE: Triangular stuffed pasta
PURVEYOR: Rialto, Boston; rialto-restaurant.com
DISH: Herb-filled pansôti, nut sauce, and farm egg
SHAPE: Stubby tubes whose name derives from the sound they make when you eat them
PURVEYOR: Maialino, New York City; maialinonyc.com
DISH: Paccheri with guanciale and black pepper
Recipes:THE EASIEST HOMEMADE PASTA
SPICY SPAGHETTI WITH BOTTARGA
PENNE WITH VIN SANTO AND SHRIMP
CACIO E PEPE
THE ULTIMATE MEATBALL
Three Quick Ways to Spruce Up Everyday Pasta Place a handful of fresh arugula on top of non-saucy dishes for a layer of texture and peppery flavor.
 Cook fresh, coarse bread crumbs in a little olive oil over medium heat until they're golden and crunchy (about 5 minutes)
 Toss buttery egg noodles with fresh Parmesan, then use a mandoline to shave black or white truffle over the top.