As you know I like to cook, but to my sadness I am not a professional cook. :-(

Last weekend I was discussing the forms of pasta with my buddy bacteria. Pasta is a great product to make great dishes with.

We were discussing my idea that a certain sauces are more suitable than others with the different kinds of pasta and indeed taste different. The exact question was whether this is Italian tradition or that pasta in other form really will really taste different while being made of exactly the same material (grano duro).

I prefer to eat my spicy arabiata sauce with (and is most of the time served with) penne, but it will okay with spagetti.
Eating it with tagliatelle is in fact not done and to my opinion not as good as with penne.
Tagliatelle you eat with a good creamy mushroom sauce.

So are we talking tradition or does the form of pasta really make that it tastes different with another (the wrong?) sauce?!

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