I finally got around to trying Rustichella d'Abruzzo's riccia pasta and what a great discovery - it a large enough noodle to convey plenty of flavor, it has a wonderfully toothsome texture and has real substance to it. I love it Bolognese but I also made it one night with pesto because I had run out of orrechietti and trenette. Turns out it works beautifully with the pesto as well. All in all, it's a great find.