Strand Pasta

Whilst strands of pasta are generally round, they may also be square cut or ruffled. Their main difference however, lies in their thickness; very thin strands such as vermicelli work best with broths or with thin oil or butter-based sauces, medium sized rods (e.g. spaghetti) work well with light tomato-based sauces and thicker strands like umbricelli go well with heavier, chunkier sauces.