There is an amazing variety of fresh and dried pasta shapes and sizes in Italy, referred to as formati (shapes and sizes). Their names have to do with their surface (smooth, rough, grooved), their size, expressed with a suffix, such as -one, -etto, -ino, etc, and/or what they resemble. Marika makes some sense of the vast assortment of pasta found in Italian supermarkets.

This super simple pasta dish is one of the most famous Roman ones and is served in most restaurants. This time there aren't many ingredients to hunt down, but Pecorino Romano is key.