On Sep 6, 9:38*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 don't know. But what I do know is that I could put any sauce over
small Hungarian dumplings(gnockeldi) and like it. I like those little
buggers. Topped with a stroganoff sauce, meat/tomato sauce etc. You
can slather up some of the sauce with a spoon if you can't get it all
with a fork.