do the shapes of pasta matter the way they were prepared?
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do the shapes of pasta matter the way they were prepared?
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Answer:
"It shapes the diner's experience of the dish in a specific way.” As a rule of thumb, he goes for 'pasta with ridges, rough surfaces or ones that are hollow as they tend to hold onto meatier, thicker sauces better. ' Long strands of pasta, such as spaghetti, work best with light tomato sauces or creamy sauces.