I mean proper pasta shapes. Why are there so many? I mean, what possible difference does a slight change in shape make when it’s drenched in Dolmio?

JulianA’s Composer or Pasta thread showed normal spaghetti, then another type the same, except hollow. What for?

It’s all the same taste Innit….
I must be a pasta heathen… 🙂

I think different types hold the sauce and stuff better.

Spaghetti is just pasta that is awkward, anything you can stab with a fork is acceptable

Shells definitely hold the sauce better.

I like the Peppa Pig shapes by Heinz myself, tried the crosse and Blackwell sponge bob squarepants shapes once and they were stinking, gave them to the dog and he had to lick his back end to get the taste out of his mouth!

There’s no Alphabetti in that picture. 🙁

indeed – shape and surface area are about how thick/thin/piquant/mild the sauce is. Some of the shapes are just different ways of achieving the same ends though, so theres a aesthetic and regional element as well as some variations to do with the machinery used to make it

tried the crosse and Blackwell sponge bob squarepants shapes once and they were stinking

Completely agree.
As does my lad.
One of the worst ‘tinned pasta things’ ever….

DrP

I got some bike shaped pasta for Christmas…..
What sauce for….?

Nurburgring pasta anyone?

daftvader – Member
I got some bike shaped pasta for Christmas…..
What sauce for….?

650B-uitoni?
Brings the tagliatelle alive…

What forks for bike shape the pasta?

Fusili is my favourite for bolognese type sauces.
Farfale for cold pasta and in salads.
Don’t really like conchigli much apart from with cold tuna mayo when carb loading.
Spaghetti or linguini preferably for a bit of theatre.

these are my favourite!

pasta shapes

I mean proper headset standards. Why are there so many? I mean, what possible difference does a slight change in size make when it’s drenched in grease?

tried the crosse and Blackwell sponge bob squarepants shapes once and they were stinking, gave them to the dog and he had to lick his back end to get the taste out of his mouth!

Brilliant!

Texture, prefer plain old spaghetti myself.

Ah, tomaso, I was about to post that myself. Got my copy sitting just next to me – a combination of graphic design and pasta nerding; I bought it on sight 🙂

daftvader – Member
I got some bike shaped pasta for Christmas…..
What sauce for….?

mint?

Why are there so many? I mean, what possible difference does a slight change in shape make when it’s drenched in Dolmio?

Because “drenching in Dolmio” is something we do. We’d be skinned alive (and made into interesting shapes) if we did that in Italy.