Dan Abel wrote:
> In article >, Dave Smith
> > 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.


I buy pretty exclusively vermicelli and angel hair. Most of the brands
sell angel hair in a smaller size for the same price (12oz in the same
size box as the 16oz long pastas), but one of them, I think Barilla,
has the same weight.

Anyway, I use vermicelli for sauces with meat, and the angel hair for
plain sauces, like a tomato/butter.


Brian