In article
>,
Christopher Helms > wrote:

> On Sep 6, 8:38*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?
> >
> > TIA.
>
>
> I always prefer vermicelli or angel hair over those big spaghetti
> things. I'm not exactly sure why.

I just like the thin ones better. That's exact enough for me.

--
Dan Abel
Petaluma, California USA