Why are there so many different pasta shapes?
What makes a pasta shape pair with a sauce?
When getting ingredients for a soup recipe, I couldn't find the type of pasta the recipe called, so I just bought a spiral type pasta. It seemed to work fine in the recipe, but it got me thinking about pasta. Forgive my ignorance, but it seems like most pastas taste the same.
The only thing that seems to make them unique is there size and shape;
- Is there any reason I should use one pasta over another if it is relatively the same size as the type of pasta a recipe calls for?
- Do certain pastas cook better in soups, and others require to be drained from liquid?
I realize I am asking a bunch of questions, but they are mostly to support expanding answers to my main question: What is the significant difference between pastas?