>> My issue is linguine, spaghetti, manicotti, rotini, etc. It is
>> as
>> if changing the shape of a flour/water concoction is going to
>> alter
>> the flavor of the finished dish.
>
> Nah. IMHO it only alters texture, and the ability of said noodle to
> retain sauce.
>
> Personally, I think it's "fun" to explore different shapes of
> pasta.

Agreed. However, altering the shape also affects the way sauces
adhere to the pasta. Thus a sauce that works well with spaghetti
might not be appropriate for macaroni. There's a wonderful book on
pasta by a local (to me) author in Sarasota. I don't know where I
put it or I'd share the title and author but it has a lengthy chapter
on the various types of pasta and the types of sauces that work best
with each.

I like to cook different types with various recipes. Once I try one
out and it works as written I will usually start experimenting. More
often than not the original recipe is better but every so often I
come up with a winner. At least, my family thinks so. :^)

--

Regards,
Robert L Bass

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Bass Home Electronics
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4883 Fallcrest Circle
Sarasota · Florida · 34233
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