Don’t be misled by these comparisons into thinking the two
languages are _very_ different, mind you. They aren’t. But
if I’m asked to compare “capelli d’angelo” to “spaghettini”,
after pointing out that these two kinds of pasta are just
about undistinguishable to anybody and interchangeable in any
dish you might want to prepare, I would then inevitably have
to move into microscopic examination of how the lengths and
diameters imperceptibly differ, how the ends of the strands
are tapered in one case and not in the other, and so on — to
try and explain why I, personally, would rather have capelli
d’angelo as the pasta in any kind of broth, but would prefer
spaghettini as the pastasciutta to go with suitable sauces for
such long thin pasta forms (olive oil, minced garlic, minced
red peppers, and finely ground anchovies, for example – but if
you sliced the garlic and peppers instead of mincing them, then
you should choose the sounder body of spaghetti rather than the
thinner evanescence of spaghettini, and would be well advised
to forego the achoview and add instead some fresh spring basil
[or even -- I'm a heretic...! -- light mint...] leaves — at
the very last moment before serving the dish). Ooops, sorry,
it shows that I’m traveling abroad and haven’t had pasta for
a while, I guess. But the analogy is still pretty good!-)