On 9/6/2011 10:44 AM, Pico Rico wrote:
> > wrote in message
> ...
> On Sep 6, 9:38 am, > 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?
>>
>> TIA.
>
> I choose for
> a. sauce compatibility
> b. ease of eating - some ppl don't like to twist etc)
> c. speed of cooking (saves time and elec.)
>
>
> Agree. I would add: variation. what did these guys eat recently? Or, what
> might these guys not typically eat (so you can "wow" them with a shape that
> these peasants are not accustomed to).
>
>
I don't see much real difference among the various types of pasta but
short pieces seem to work well with cream sauces (a la macaroni and
cheese) and thin spaghettis seem more appropriate to soaking up the more
liquid sauces. The pasta tastes just the same but, in many ways,
"variety is the spice of life"! I think cooking time is rather
irrelevant and picking up spaghetti with a fork is a skill learned when
one begins to grow up.


--


James Silverton, Potomac

I'm *not*