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It's all basically aesthetics. Most pasta tastes and is made the same. It's flour, egg, salt, and maybe a little water. Then it is pushed into different shapes by the pasta machine. I like pasta with little crevices so it holds more sauce. So feel free to use bow tie, linguine, elbow, shell, spaghetti, angel hair etc. interchangeably. You don't really eat pasta for the pasta taste, you eat it for the sauce taste. JUST DON'T OVERCOOK IT. I meant that kindly.

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Q: What pasta shapes should you use for a meat sauce?
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