Pale ALE Malt vs. Pale Malt

Thanks for the reply..

I've been noticing some recipes indicate PAM and some just 2 row PM.. Just wanted to make sure I wasnt missing something here and purchase the wrong ingredients..

From what I remember reading when I had the same question some of it is just naming techniques that the matter uses. Sometimes the difference is a slight difference in color and has a similiar OG. Unless I am missing something I have used both with no noticeable differences.

What is the difference (If any) between Pale ale malt and a 2-row pale malt?? Is there much noticeable difference?

Thanks