in the kitchen / PASTA M O DE R N OFFER MORE THAN SPAGHETTI FOR AN UPDATED PASTA MENU BY JOHN GUTEKANST PHOTOS BY JOSH KEOWN FUSILLI COL BUCO FETTUCCINE LINGUINE TAGLIATELLE P asta is like walking into an amusement park. You can get lost in all the combinations, flavors and lovely profiles -- some old, some young, some just made up on a whim. Either way, the perfect pasta not only depends upon the fancy 3 4 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 1 6 (or non-fancy) shape. It is predicated on what the pasta will be used for and who is eating it. Here are a few of the factors for different pasta shapes. Quality: Just like pizza, you can only make high-quality pasta with high-quality ingredients. Cutting corners on pasta, sauces and ingredients only degrades your dish. Here are some tests to check pasta quality. Boil the pasta, drain and sniff the steam for that fresh wheat smell ofhttp://www.PIZZATODAY.COM