I'm not sure where else to turn to in order to ask this question.
Today I was to pick up some whole wheat penne for making an Italian dish tonight. I was bewildered by all the various forms of shells, tubes, with and without ridges and sizes, 90 vs. 45 degree cuts of those tubes.
Shells are one thing, as are the folded over sometimes cheese filled things that some people make.
But if you went to the pasta section in the store and other than whole wheat vs. white pasta, is there any difference in the base material that say penne, mostachholi, rigotoni, and every other hollow round thing is made of? Are they all the same dough, just extruded differently to hold onto the sauce differently, or be stuffed if the hole is big enough?
Just curious.