by 
Broody
ANSWERS: 4
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I prefer the "Radiatorre" shape. It has A LOT MORE surfaces for the accompanying sauce. When I'm in a hurry, I prefer "Angel Hair" pasta. The cooking time is about 1/2 the time of traditional size pasta. Then there are those pastas which really should be used because the dish that pasta is used in "dictates" that particular pasta type or size be used: Lasagna for the obvious reason. Fettuccini - simply because the dish "Fettuccini Alfredo" wouldn't be "Fettuccini Alfredo" if another pasta shape was used. Baked Ziti, for the same reason. Etc. Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Graduate of the Culinary Institute of America, New Haven, CT campus. Was in the Food and Beverage business over 26 years. "THE University of Hard Knocks" also known as ("a/k/a") "life's valuable lessons"
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The choice of pasta depends on the dish I am making. My favorite when I am feeling a little nostalgic is fusilli, it was the one my gram used the most.
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Good ole spaghetti.
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I love thin spaghetti, vermicelli, etc., especially when I'm very hungry, because it cooks faster than thicker shapes...
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