they all taste the same until you change them into a recipe.
Why are there so many different pasta shapes and sizes and types (for ex. angel hair, shells, etc.)?
Different sizes, shapes and grooves hold the sauces in different ways. Lots of grooves for chunky sauces, smooth patas for smooth or thin sauces, flat noodles for layering, etc...
Reply:Well i remember my favorite chef doing a bit on the shapes and sies of pasta. I'll include a link becuase it is pretty lengthy. Scroll down to Scene 4 and enjoy the read :)
http://www.goodeatsfanpage.com/Season1/P...
Reply:I GUESS BECAUSE SOME GO BETTER WITH DIFFERENT SAUCES
Reply:they hold sauce differently. plus, *real* freshly-made pasta does taste differently. the dry box stuff can't compare.
Reply:To compliment the recipe - if you tried to make Macaroni with spaghetti sauce it may taste the same but the effect would be different. It really effects your recipe and how you enjoy it with different noodles.
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