Why do different pasta shapes taste different?
I've noticed that even when I buy two different pasta shapes of the same brand (and so presumably the exact same recipe), they still taste subtly different, to the point that I consistently prefer the tastes of certain shapes of pasta. Is there any basis for this, or am I experiencing some form of synesthesia?
Best Answer
Different forms of pasta are going to have different surface-to-mass ratios, which will affect how the pasta cooks; the cross-section may affect how much starch gets rubbed off as the pasta boils. (I can only assume that more's going to stay in a spiral or a tube than will on something that can rub up against other pasta)
But I'm going to assume that you're not eating the pasta plain ... and the different shapes will hold sauce differently, and that can be quite significant.
The other thing that Tom Gullen mentioned is variation in cooking -- I personally avoid capellini (aka angel hair), because I've had it overcooked so many times ... overcooked pasta is disgusting, in my opinion.
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Quick Answer about "Why do different pasta shapes taste different?"
"Dried and fresh pastas likely taste a bit distinct since fresh pasta often contains eggs. Similarly, with egg noodles, soba noodles, or rice noodles, you'll notice different flavors due to divergent ingredients," Bolling says.Does the shape of pasta change the taste?
Shape will not affect the taste of pasta. One shape however may be thicker than others, and if not cooked taking that into account, you may have a different taste, but cooked to the same level, no difference.Does the shape of pasta matter?
However, there's a difference between pasta and great pasta, something as simple as the shape and sauce you use can make all the difference to your meal. Generally speaking, larger shapes tend to be paired with more robust, thicker sauces. Whereas, thinner shapes such as Spaghetti suit lighter, creamy sauces.What is the point of different pasta shapes?
Chefs use different shapes and sizes of pasta for different purposes because certain shapes hold different sauces better than others. Thin pasta, such as angel hair works better with thin oil-based sauce, while thicker sauces work better with thicker, heavier pastas.Which shape of pasta is best?
1. Orecchiette. It appears no one has a bad word to say about these little curled pasta pieces from Puglia, and according to Marina Dentamaro from top Italian restaurant and shop Lina Stores, orecchiette is the best pasta shape of all.Why pasta comes in all shapes and sizes | Small Thing Big Idea, a TED series
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Answer 2
It will be slight variations in the recepies, slight variations in how you cookied it or it will be your mind playing tricks. Shape will not affect the taste of pasta. One shape however may be thicker than others, and if not cooked taking that into account, you may have a different taste, but cooked to the same level, no difference.
Answer 3
Taste is a factor of not only teste buds on tongue and roof of mouth but also of sight, smell, and Texture or feel which is influened directly by shape.
Answer 4
Pasta tastes the same and is the same no matter what shape it is. As someone stated above it can depend on how thick the pasta is and how long you cook it.
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