On 09/06/2011 06:38 AM, Yes wrote:
> What's the reasoning to choose one pasta type (for example, sphaghetti)
> over another (say vermicelli or those elbow things) to serve as the
> pasta component of a meal? Does the shape really matter to the taste
> of the dish?

Yes. The shape is the main factor in how much sauce the pasta holds, and
that makes a big difference. See http://www.ilovepasta.org/shapes.html
for a little more on this.

Serene

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