With one open end and one slightly cinched end, sauces and smaller ingredients get caught inside the pasta. Take a bite and you get the chewiness from the pasta followed by a burst from the liquid being held inside.
To take full advantage of this unique characteristic, this pasta is best suited to soups and pasta dishes with a rich sauce. We've tried it in tomato soup and with a hearty ragu with enthusiastic results.
Look for it next time you go grocery shopping!
Related: Recipe: Southwest Skillet Ragu
(Image: Emma Christensen for the Kitchn)