"Default User" > wrote in message
oups.com...
>
> 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

Although I know I should use different types of pasta for different sauces,
I have a tendency to use angel hair. Taste-wise, I have an easier time
gauging the amount of pasta to sauce. We don't pre-mix our pasta and sauce
before serving at my wife's orders. I'm not a real big pasta fan so angel
hair just seems to work out better for me. Also, I'm one of those people
that will make a big batch of spaghetti one night and mix the pasta and
sauce together. Then stick it in the fridge and have it the next night. I
find the taste of the pasta to be better since it has a chance to absorb
flavors from the sauce.

Bret



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