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Why is it uncommon to mix pasta shapes? We realized earlier that we've never heard of using mixed shapes of pasta except when out of one; it seems like that would add something to a dish, so why isn't it ever done?

@Rosemary Only reason I can think of would be related to different cooking times. If one pasta is thicker than another, it would take longer to cook, and would therefore be a little fiddly to add one to water first, wait a few minutes, then add the second. Though if one really wanted to, could cook them separately and add together afterwards.

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