In article >,
"Giusi" > wrote:

> "Melba's Jammin'" > ha scritto nel messaggio
> ...
> > I don't think it changes the flavor; it's a matter of which pasta
> > complements a particular kind of sauce so as to maximize one's enjoyment
> > of the sauce. The pasta is the carrier for the sauce and together they
> > can be wonderful.
> >
> > I believe the rule is the lighter the sauce, the lighter the pasta.
> > Angel hair doesn't get bolognese sauce (unless you're at my house), it
> > gets olive oil and fresh tomatoes and garlic and basil. Like that. :-)
> > --

> Sure it can!

All righty, then. And I do.

> Example: fresh egg pasta is not suitable for lots of sauces. Even the scale
> of the pasta vs the scale of what's with it can alter it. Tubular ones
> carry runny sauces inside. Creamy sauces need some corners to catch on to.
>
> Various qualities of pasta make a huge difference, too. Humongous companies
> extrude it through Teflon and dry it fast. It leaves a slicker surface and
> isn't nearly as good as pasta extruded through bronze and dried slower.
>
> Come to Rome and go to the Pasta Museum! It's not far from the Trevi
> Fountain.

Well, where were you last November when I was in Rome?!! <g>
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking