Different variteis of pastas ad macronis?????? confused....?!

The primary difference is in shape and thickness!. Those shaped like cups or shells or with irregular shapes will hold thin sauce better!. Others like spaghetti or angel hair are traditionally cooked with thicker sauces or with things like meat balls or sausages or veggies (primavera)!. Lasagna noodles, of course, are flat and fat and cooked in layers!. Others, like canneloni are meant to be stuffed!. The taste is the same, just buy whatever suits your fancy and go for it!.Www@FoodAQ@Com

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Pasta is pasta!. They all pretty much taste the same!. It's all a matter of what shape you want to eat!. Some noodles are thicker than others, so you can taste the noodle flavor more!. But they're all basically the same!. Unless you get wheat pasta, or spinach pasta, or sun-dried tomato pasta, and then you'll get an entirely different flavor!. But plain pasta just varies by shape!. Not really by flavor!.Www@FoodAQ@Com

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Most pasta is made to hold a sauce!. The shapes are just ways of making the food your eating look appealing as well as trapping that lovely sauce you've just made!. A lot of the names come from the shape of the pasta but in Italian!.

Usually, the thin, watery sauces should go with the pasta that has the most curves and ridges to keep the sauce on the pasta!. The heavier sauces can go with the long pastas like spaghetti, fettuccine, lasagna etc!.Www@FoodAQ@Com

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a short pasta is better with thick meat sauces, vegetables, seafood, and cream sauces!. Longer pastas are best for oily sauces ie oil, garlic and peperoncini, pesto, tomatoe--things like this!. As the pasta sits on the plate, it absorbs the sauce so if you have a long pasta, and a sauce that thickens up as it cools!.!.like cheese, the pasta will stick together and become difficult to eat!. For soups, a small pasta!.Pasta also varies from region to region in itay, so does the saucesWww@FoodAQ@Com

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