Dave Smith wrote:
> Dan Abel 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.
>>
>
> Around here, boxes of pasta are usually sold in boxes with each brand
> using the same weight and same price regardless of the size of the
> pasta. Some brands sell in 500 gram boxes while others use 450 gram
> boxes. The pasta I use depends on the type of sauce I am having with
> it. For creamy sauces I used thicker pasta and for sauces with more
> butter or oil I use angel hair or the closest I have to it.
>
> I once came across an interesting recipe for a pasta stir fry that
> uses vermicelli or angel hair pasta. It's just stir fried red and
> green peppers, onions, garlic and ginger root, chicken and shrimp.
> The sauce consists of chicken broth, hoisin sauce, soy sauce, cold
> water and corn starch. Do the stir fry thing and then toss in the
> cooked pasta. It is really tasty.

I went on a school field trip in Thailand and they took us to a vermicelli
factory. There were women hanging vermicelli on wooden racks and OMG did it
stink to high heaven! I have avoided the stuff ever since. Angel hair
wheat pasta, that's the ticket.

Jill