Dan Abel wrote:

> > The thickness of the pasta is fairly standard. Most of it is made from
> the same
> > basic dough and is extruded to certain thickness. Spaghettinni is thinner than
> > spaghetti, but then there is vermicelli, capellini or angel hair pasta.
>
> We seldom buy or use spaghetti. We usually get vermicelli or spaghettini,
> which ever is reasonably priced. I like angel hair, but at the stores we
> shop at, it is in a smaller package and is more expensive.
>

Around here, boxes of pasta are usually sold in boxes with each brand using the same
weight and same price regardless of the size of the pasta. Some brands sell in 500
gram boxes while others use 450 gram boxes. The pasta I use depends on the type of
sauce I am having with it. For creamy sauces I used thicker pasta and for sauces
with more butter or oil I use angel hair or the closest I have to it.

I once came across an interesting recipe for a pasta stir fry that uses vermicelli
or angel hair pasta. It's just stir fried red and green peppers, onions, garlic
and ginger root, chicken and shrimp. The sauce consists of chicken broth, hoisin
sauce, soy sauce, cold water and corn starch. Do the stir fry thing and then toss
in the cooked pasta. It is really tasty.