"Melba's Jammin'" <barbschaller@earthlink.net> ha scritto nel messaggio
news:barbschaller-A6AD6E.07145328082007@news.iphouse.com...
> 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. :-)
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - Fair baking

Sure it can!
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.
--
Food and fashion
http://www.judithgreenwood.com