What's the reasoning to choose one pasta type (for example, sphaghetti)
over another (say vermicelli or those elbow things) to serve as the
pasta component of a meal? Does the shape really matter to the taste
of the dish?

TIA.

On Sep 6, 6:38*am, "Yes" > wrote:
> What's the reasoning to choose one pasta type (for example, sphaghetti)
> over another (say vermicelli or those elbow things) to serve as the
> pasta component of a meal? *Does the shape really matter to the taste
> of the dish?
>
> TIA.

It depends on the sauce. Different sauces interact differently with
pasta shapes.

On Sep 6, 9:38*am, "Yes" > wrote:
> What's the reasoning to choose one pasta type (for example, sphaghetti)
> over another (say vermicelli or those elbow things) to serve as the
> pasta component of a meal? *Does the shape really matter to the taste
> of the dish?
>
> TIA.

I choose for
a. sauce compatibility
b. ease of eating - some ppl don't like to twist etc)
c. speed of cooking (saves time and elec.)

"Kalmia" > wrote in message
...
On Sep 6, 9:38 am, "Yes" > wrote:
> What's the reasoning to choose one pasta type (for example, sphaghetti)
> over another (say vermicelli or those elbow things) to serve as the
> pasta component of a meal? Does the shape really matter to the taste
> of the dish?
>
> TIA.

I choose for
a. sauce compatibility
b. ease of eating - some ppl don't like to twist etc)
c. speed of cooking (saves time and elec.)


Agree. I would add: variation. what did these guys eat recently? Or, what
might these guys not typically eat (so you can "wow" them with a shape that
these peasants are not accustomed to).

On 9/6/2011 10:44 AM, Pico Rico wrote:
> > wrote in message
> ...
> On Sep 6, 9:38 am, > wrote:
>> What's the reasoning to choose one pasta type (for example, sphaghetti)
>> over another (say vermicelli or those elbow things) to serve as the
>> pasta component of a meal? Does the shape really matter to the taste
>> of the dish?
>>
>> TIA.
>
> I choose for
> a. sauce compatibility
> b. ease of eating - some ppl don't like to twist etc)
> c. speed of cooking (saves time and elec.)
>
>
> Agree. I would add: variation. what did these guys eat recently? Or, what
> might these guys not typically eat (so you can "wow" them with a shape that
> these peasants are not accustomed to).
>
>
I don't see much real difference among the various types of pasta but
short pieces seem to work well with cream sauces (a la macaroni and
cheese) and thin spaghettis seem more appropriate to soaking up the more
liquid sauces. The pasta tastes just the same but, in many ways,
"variety is the spice of life"! I think cooking time is rather
irrelevant and picking up spaghetti with a fork is a skill learned when
one begins to grow up.


--


James Silverton, Potomac

I'm *not*

On 09/06/2011 06:38 AM, Yes wrote:
> What's the reasoning to choose one pasta type (for example, sphaghetti)
> over another (say vermicelli or those elbow things) to serve as the
> pasta component of a meal? Does the shape really matter to the taste
> of the dish?

Yes. The shape is the main factor in how much sauce the pasta holds, and
that makes a big difference. See http://www.ilovepasta.org/shapes.html
for a little more on this.

Serene

--
http://www.momfoodproject.com

"James Silverton" > wrote in message
...
> On 9/6/2011 10:44 AM, Pico Rico wrote:
>> > wrote in message
>> ...
>> On Sep 6, 9:38 am, > wrote:
>>> What's the reasoning to choose one pasta type (for example, sphaghetti)
>>> over another (say vermicelli or those elbow things) to serve as the
>>> pasta component of a meal? Does the shape really matter to the taste
>>> of the dish?
>>>
>>> TIA.
>>
>> I choose for
>> a. sauce compatibility
>> b. ease of eating - some ppl don't like to twist etc)
>> c. speed of cooking (saves time and elec.)
>>
>>
>> Agree. I would add: variation. what did these guys eat recently? Or,
>> what
>> might these guys not typically eat (so you can "wow" them with a shape
>> that
>> these peasants are not accustomed to).
>>
>>
> I don't see much real difference among the various types of pasta but
> short pieces seem to work well with cream sauces (a la macaroni and
> cheese) and thin spaghettis seem more appropriate to soaking up the more
> liquid sauces. The pasta tastes just the same but, in many ways, "variety
> is the spice of life"! I think cooking time is rather irrelevant and
> picking up spaghetti with a fork is a skill learned when one begins to
> grow up.


let's not forget "mouth feel".

"Serene Vannoy" > wrote in message ...
| On 09/06/2011 06:38 AM, Yes wrote:
| > What's the reasoning to choose one pasta type (for example, sphaghetti)
| > over another (say vermicelli or those elbow things) to serve as the
| > pasta component of a meal? Does the shape really matter to the taste
| > of the dish?
|
| Yes. The shape is the main factor in how much sauce the pasta holds, and
| that makes a big difference. See http://www.ilovepasta.org/shapes.html
| for a little more on this.

Very nice website, it actually contains a lot of recipe and
meal ideas within the descriptions of the pasta shapes.
Thanks for posting it.

pavane

On Sep 6, 11:20*am, James Silverton >
wrote:


and picking up spaghetti with a fork is a skill learned when
> one begins to grow up.
>


Not really. I knew a girl who was getting married and her MIL to be
insisted on 'small shells' at the [Italian resto] reception, as she
suspected there would be non-twirlers there and those who wanted easy
to handle pieces. That's being real considerate of female diners in
their best clothes - no sauce a-splashin'.

When the waiter asks "ziti or spahetti?", I always go for the ziti -
for the splash factor.

On 9/6/2011 11:55 AM, Kalmia wrote:
> On Sep 6, 11:20 am, James >
> wrote:
>
>
> and picking up spaghetti with a fork is a skill learned when
>> one begins to grow up.
>>
>
>
> Not really. I knew a girl who was getting married and her MIL to be
> insisted on 'small shells' at the [Italian resto] reception, as she
> suspected there would be non-twirlers there and those who wanted easy
> to handle pieces. That's being real considerate of female diners in
> their best clothes - no sauce a-splashin'.
>
> When the waiter asks "ziti or spahetti?", I always go for the ziti -
> for the splash factor.
>
>
Spaghetti at a wedding? Perhaps in an impoverished region of Sicily.

--


James Silverton, Potomac

I'm *not*

"Yes" > ha scritto nel messaggio
...
> What's the reasoning to choose one pasta type (for example, sphaghetti)
> over another (say vermicelli or those elbow things) to serve as the
> pasta component of a meal? Does the shape really matter to the taste
> of the dish?
>
> TIA.

Yes.

On Sep 6, 8:38*am, "Yes" > wrote:
> What's the reasoning to choose one pasta type (for example, sphaghetti)
> over another (say vermicelli or those elbow things) to serve as the
> pasta component of a meal? *Does the shape really matter to the taste
> of the dish?
>
> TIA.


I always prefer vermicelli or angel hair over those big spaghetti
things. I'm not exactly sure why.

"Christopher Helms" > wrote in message
...
On Sep 6, 8:38 am, "Yes" > wrote:
> What's the reasoning to choose one pasta type (for example, sphaghetti)
> over another (say vermicelli or those elbow things) to serve as the
> pasta component of a meal? Does the shape really matter to the taste
> of the dish?
>
> TIA.


I always prefer vermicelli or angel hair over those big spaghetti
things. I'm not exactly sure why.


mouth feel.

On 06/09/2011 1:00 PM, Christopher Helms wrote:
> On Sep 6, 8:38 am, > wrote:
>> What's the reasoning to choose one pasta type (for example, sphaghetti)
>> over another (say vermicelli or those elbow things) to serve as the
>> pasta component of a meal? Does the shape really matter to the taste
>> of the dish?
>>
>> TIA.
>
>
> I always prefer vermicelli or angel hair over those big spaghetti
> things. I'm not exactly sure why.

I use different pastas for different dishes. I use angel hair or
spaghettini for stir fries, spaghetti with tomato or bolognais <sp?>
sauce,d linguini with cream sauces, macaroni or penne with cheese sauce.

In article
>,
Christopher Helms > wrote:

> On Sep 6, 8:38*am, "Yes" > wrote:
> > What's the reasoning to choose one pasta type (for example, sphaghetti)
> > over another (say vermicelli or those elbow things) to serve as the
> > pasta component of a meal? *Does the shape really matter to the taste
> > of the dish?
> >
> > TIA.
>
>
> I always prefer vermicelli or angel hair over those big spaghetti
> things. I'm not exactly sure why.

I just like the thin ones better. That's exact enough for me.

--
Dan Abel
Petaluma, California USA

On 9/6/2011 2:12 PM, Dave Smith wrote:
> On 06/09/2011 1:00 PM, Christopher Helms wrote:
>> On Sep 6, 8:38 am, > wrote:
>>> What's the reasoning to choose one pasta type (for example, sphaghetti)
>>> over another (say vermicelli or those elbow things) to serve as the
>>> pasta component of a meal? Does the shape really matter to the taste
>>> of the dish?
>>>
>>> TIA.
>>
>>
>> I always prefer vermicelli or angel hair over those big spaghetti
>> things. I'm not exactly sure why.
>
> I use different pastas for different dishes. I use angel hair or
> spaghettini for stir fries, spaghetti with tomato or bolognais <sp?>
> sauce,d linguini with cream sauces, macaroni or penne with cheese sauce.

Do you actually use pasta in stir-fries? I much prefer the traditional
rice noodles, tho they do come in a variety of widths.

--


James Silverton, Potomac

I'm *not*

On 06/09/2011 2:16 PM, James Silverton wrote:

>> I use different pastas for different dishes. I use angel hair or
>> spaghettini for stir fries, spaghetti with tomato or bolognais <sp?>
>> sauce,d linguini with cream sauces, macaroni or penne with cheese sauce.
>
> Do you actually use pasta in stir-fries? I much prefer the traditional
> rice noodles, tho they do come in a variety of widths.
>

Oh yes, and they are pretty good. My wife has an allergy to rice, so the
pasta is the next best thing.

"Yes" > wrote:
>
>What's the reasoning to choose one pasta type (for example, sphaghetti)
>over another (say vermicelli or those elbow things) to serve as the
>pasta component of a meal? Does the shape really matter to the taste
>of the dish?

Women tend to enjoy big tubular pasta like manicotti and cannelloni...
guys seem to have an affinity for small stubby/frilly pasta like mezzi
rigatoni, gigli, and campanelle... sauce has nothing to do with it so
long as it's hot and abbondanza!

http://www.barillaus.com/Products/20...-rigatoni.aspx

On Tue, 6 Sep 2011 10:00:29 -0700 (PDT), Christopher Helms
> wrote:

> On Sep 6, 8:38*am, "Yes" > wrote:
> > What's the reasoning to choose one pasta type (for example, sphaghetti)
> > over another (say vermicelli or those elbow things) to serve as the
> > pasta component of a meal? *Does the shape really matter to the taste
> > of the dish?
> >
> > TIA.
>
>
> I always prefer vermicelli or angel hair over those big spaghetti
> things. I'm not exactly sure why.

They twist better. Bucatini is the worst.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Yes" > wrote in message
...
> What's the reasoning to choose one pasta type (for example, sphaghetti)
> over another (say vermicelli or those elbow things) to serve as the
> pasta component of a meal? Does the shape really matter to the taste
> of the dish?
>
> TIA.



The shape has a great deal to do with the sauce served with the pasta. Many
shapes are specifically designed to hold onto the sauce ergo yes it does
effect the taste.

Dimitri

"Brooklyn1" <Gravesend1> wrote in message
...
> "Yes" > wrote:
>>
>>What's the reasoning to choose one pasta type (for example, sphaghetti)
>>over another (say vermicelli or those elbow things) to serve as the
>>pasta component of a meal? Does the shape really matter to the taste
>>of the dish?
>
> Women tend to enjoy big tubular pasta like manicotti and cannelloni...
> guys seem to have an affinity for small stubby/frilly pasta like mezzi
> rigatoni, gigli, and campanelle... sauce has nothing to do with it so
> long as it's hot and abbondanza!
>
> http://www.barillaus.com/Products/20...-rigatoni.aspx


May you never lose your edge.

LOL

Dimitri

On Tue, 6 Sep 2011 10:00:29 -0700 (PDT), Christopher Helms
> wrote:

>On Sep 6, 8:38*am, "Yes" > wrote:
>> What's the reasoning to choose one pasta type (for example, sphaghetti)
>> over another (say vermicelli or those elbow things) to serve as the
>> pasta component of a meal? *Does the shape really matter to the taste
>> of the dish?
>>
>> TIA.
>
>
>I always prefer vermicelli or angel hair over those big spaghetti
>things. I'm not exactly sure why.

They feel familiar, like pubic hair? LOL

Thank you for the comments, everyone. Consider me a Philistine. I'd
never really given it much thought until I was eating vermicelli and
noticed it was a bit different from spaghetti :-) And from time to
time I'd wonder why use one pasta rather than another because, to my
way of thinking, as far as I could tell unless the package said
differently they are made from the same ingredients and had the same
taste.

And the comments about angel hair were also interesting because I
associate that more with Vietnamese dishes rather than Italian. And it
seems to me that vermicelli was more like what is offered at the
Mongolian restaurant near me.

Too bad the cooking shows, the ones I've seen, don't seem to round out
why one might choose one type over another.

I'll do my best to keep in mind your comments the next time I cook or
eat pasta :-)

Pico Rico wrote:
>
> Agree. I would add: variation.

I am way past the point of considering noodles of different shapes to be
variety. Variety is two different classes of veggie cooked with
different methods seasoned with different spices or sauces.

Generally the smaller types of pasta brown better so they tend to appear
more in recipes that include frying. The larger types of pasta fall
apart when fried so they tend to appear more in recipes that include
assembly.

On Sep 6, 9:38*am, "Yes" > wrote:
> What's the reasoning to choose one pasta type (for example, sphaghetti)
> over another (say vermicelli or those elbow things) to serve as the
> pasta component of a meal? *Does the shape really matter to the taste
> of the dish?
>
> TIA.

I don't know. But what I do know is that I could put any sauce over
small Hungarian dumplings(gnockeldi) and like it. I like those little
buggers. Topped with a stroganoff sauce, meat/tomato sauce etc. You
can slather up some of the sauce with a spoon if you can't get it all
with a fork.

On 9/6/2011 2:22 PM, Dave Smith wrote:
> On 06/09/2011 2:16 PM, James Silverton wrote:
>
>>> I use different pastas for different dishes. I use angel hair or
>>> spaghettini for stir fries, spaghetti with tomato or bolognais <sp?>
>>> sauce,d linguini with cream sauces, macaroni or penne with cheese sauce.
>>
>> Do you actually use pasta in stir-fries? I much prefer the traditional
>> rice noodles, tho they do come in a variety of widths.
>>
>
> Oh yes, and they are pretty good. My wife has an allergy to rice, so the
> pasta is the next best thing.

I have to admit that I just saw "Shanghai Noodles" in my favorite
Chinese supermarket and they are made from wheat flour.

--


James Silverton, Potomac

I'm *not*

Dave Smith wrote:
> James Silverton wrote:
>
>> Do you actually use pasta in stir-fries? I much prefer the traditional
>> rice noodles, tho they do come in a variety of widths.

I do that. In my case because I'm mildly wheat intolerant and I'd
rather not trigger the symptoms. Rice noodles come in many sizes. So
do quinoa, corn and buckwheat based noodles. Most buckwheat based
noodles are made with wheat so I have to read the labels on those
carefully.

> Oh yes, and they are pretty good. My wife has an allergy to rice, so the
> pasta is the next best thing.

There are pasta sizes nearly as small as rice grain.

On Sep 6, 12:37*pm, James Silverton >
wrote:
> On 9/6/2011 11:55 AM, Kalmia wrote:
>
>
>
>
>
>
>
> > On Sep 6, 11:20 am, James >
> > wrote:
>
> > * and picking up spaghetti with a fork is a skill learned when
> >> one begins to grow up.
>
> > Not really. *I knew a girl who was getting married and her MIL to be
> > insisted on 'small shells' at the [Italian resto] reception, as she
> > suspected there would be non-twirlers there and those who wanted easy
> > to handle pieces. *That's being real considerate of female diners in
> > their best clothes - no sauce a-splashin'.
>
> > When the waiter asks "ziti or spahetti?", I always go for the ziti -
> > for the splash factor.
>
> Spaghetti at a wedding? Perhaps in an impoverished region of Sicily.
>


I guess you've never had the good fortune to be invited to an Italian
wedding in the US. There is usually a pasta course, and the woman
wanted to make it easy on the guests, so wanted small shells.
I thought I had made that fairly clear. Or was this just your chance,
with cracks about impoverishment and Sicily, to assure all of us you
are NOT "Eye-talian." Your comment really annoyed me. I thought you
were above all that.

Doug Freyburger wrote:
>
> Generally the smaller types of pasta brown better so they tend to appear
> more in recipes that include frying. The larger types of pasta fall
> apart when fried so they tend to appear more in recipes that include
> assembly.

I'm not sure I've ever fried pasta, except for Chinese
noodles used in stir fry. Or deep-fried ravioli, which
is a completely different kettle of fish in the pasta
department.

I can't think of any traditional uses of Italian-style
pasta that involve frying.

"Mark Thorson" > wrote in message

> Doug Freyburger wrote:
>>
>> Generally the smaller types of pasta brown better so they tend to
>> appear more in recipes that include frying. The larger types of
>> pasta fall apart when fried so they tend to appear more in recipes
>> that include assembly.
>
> I'm not sure I've ever fried pasta, except for Chinese
> noodles used in stir fry. Or deep-fried ravioli, which
> is a completely different kettle of fish in the pasta
> department.
>
> I can't think of any traditional uses of Italian-style
> pasta that involve frying.

Never had fried ziti? Poor boy!

Felice

On 9/6/2011 3:42 PM, Pinstripe Sniper wrote:

> How about mixing different pastas?
>
> I'll mix shells and macaroni.
>


That's my favorite way to do pasta, too.

On Sep 6, 7:26*pm, Mark Thorson > wrote:
> Doug Freyburger wrote:
>
> > Generally the smaller types of pasta brown better so they tend to appear
> > more in recipes that include frying. *The larger types of pasta fall
> > apart when fried so they tend to appear more in recipes that include
> > assembly.
>
> I'm not sure I've ever fried pasta, except for Chinese
> noodles used in stir fry. *Or deep-fried ravioli, which
> is a completely different kettle of fish in the pasta
> department.

I've had lightly sauteed broad egg noodles with ground poppy seeds
with a bit of sugar. Sometimes with ground walnuts and some sugar.
Also, bow tie pasta sauteed with finely grated cabbage with a few
spices.

>
> I can't think of any traditional uses of Italian-style
> pasta that involve frying.

Mark Thorazine" wrote:
> Doug Freyburger wrote:
>>
>> Generally the smaller types of pasta brown better so they tend to
>> appear more in recipes that include frying. The larger types of
>> pasta fall apart when fried so they tend to appear more in recipes
>> that include assembly.
>
> I'm not sure I've ever fried pasta, except for Chinese
> noodles used in stir fry. Or deep-fried ravioli, which
> is a completely different kettle of fish in the pasta
> department.
>
> I can't think of any traditional uses of Italian-style
> pasta that involve frying.

Very common:
http://www.eatingwell.com/recipes/sp..._frittata.html

On Wed, 7 Sep 2011 04:08:48 -0700 (PDT), A Moose in Love
> wrote:

>On Sep 6, 7:26*pm, Mark Thorson > wrote:
>> Doug Freyburger wrote:
>>
>> > Generally the smaller types of pasta brown better so they tend to appear
>> > more in recipes that include frying. *The larger types of pasta fall
>> > apart when fried so they tend to appear more in recipes that include
>> > assembly.
>>
>> I'm not sure I've ever fried pasta, except for Chinese
>> noodles used in stir fry. *Or deep-fried ravioli, which
>> is a completely different kettle of fish in the pasta
>> department.
>
>I've had lightly sauteed broad egg noodles with ground poppy seeds
>with a bit of sugar. Sometimes with ground walnuts and some sugar.
>Also, bow tie pasta sauteed with finely grated cabbage with a few
>spices.
>
>>
>> I can't think of any traditional uses of Italian-style
>> pasta that involve frying.

Deep fried ravioli are on many menus. I prefer fried orzo to fried
rice.

Mark Thorson wrote:
> Doug Freyburger wrote:
>>
>> Generally the smaller types of pasta brown better so they tend to appear
>> more in recipes that include frying. The larger types of pasta fall
>> apart when fried so they tend to appear more in recipes that include
>> assembly.
>
> I'm not sure I've ever fried pasta, except for Chinese
> noodles used in stir fry. Or deep-fried ravioli, which
> is a completely different kettle of fish in the pasta
> department.
>
> I can't think of any traditional uses of Italian-style
> pasta that involve frying.

Why restrict to Italian styles? Think about the vermicelli in Rice a
Roni. It's fried. It's not hard for me to take a small pasta like a
quinoa based version of vermicelli, break it into small pieces, fry it
and use it as the starting point for a mixed vegetable and sauage dish.

The rule of thumb I always use is the thicker the sauce the thicker
the pasta. A thick cream sauce, like an Alfredo sauce, if you pour it
on angel hair and try to twirl the angel hair it will likely
disintigrate. But if you use a thick pasta like Linguine, it will
hold up better. For a thinner sauce like a spaghetti sauce, thinner
pasta like spaghetti or vermicelli works better than linguine. Elbow
Macaroni is the universal pasta, I think, in that it will hold up to
an Alfredo sauce or a cheese sauce, but you can use it with spaghetti
sauce too, cooked in a casserole is the best way to serve it.

Some pastas, it seems, are single use, such as Lasagna noodles. I've
never used them any other way except in Lasagna type recipes.
Linguine is one that has few uses outside of Alfredo sauces and clam
sauces. I like Linguine noodles in pasta salad where when I make it I
will switch up the pastas and use a little spaghetti noodles, some
Linguine, some elbow macaroni, a few bowties in my pasta salad and mix
it with the onion, tomato, peppers etc.

Some pastas seem to be regional. When I lived in the northeast and
midwest, Rigatoni and Mostaccoli (?sp) were very common to see on the
menu in Italian restaurants, but in the south where I live now, unless
you are first or second generation Italian or grew up above the Mason
Dixon line, you've probably never heard of them.