Jim Elbrecht wrote:

>> There do seem to be people who think angle hair pasta versus bowtie
>> pasta counts as variety.

> Count me in that camp. The shape of the pasta affects the ratio of
> pasta to sauce as well as the mouth feel. [and I'm not that visual--
> but there is *that*, too.]

And a big lot of difference! Try ragù on a dish of orecchiette and then try
it on a dish of green tagliatelle, two different planets.
--
ViLco
Let the liquor do the thinking