Pasta Shapes
For me - certain dishes "should" be made with certain shapes of pasta in them -
Macaroni and cheese - elbow macaroni
Tomato/hamburger casserole/hotdish - elbow macaroni
Chicken salad - ring macaroni
Shrimp something my ex-DIL made - spiral pasta (I don't remember the name)
What are your preferences?
I think most pasta tastes about the same - so why does the shape seem to make such a difference?