flyinglentris
Disabled and Retired Veteran
I can hardly go three days without using some form of Pasta. And like everything, I go for diversity and there is a great diversity in Pastas, from simple Spaghettis, Vermecellis, Linguinis and Fetucinnes to stuffed Tortellinis and Raviolis. Pastas comes as Elbows, Spirals such as Rotinnis, Pennes Sheets like Lasagna and stuffable forms like Shells, Manicottis and Mastacciolis. There are odd shapes, like Bows, Cellentanis, Casarecces, Strozzapettis and Campanelles. And still, others like Orzo, Fusillis, Picis, Soup Stars, Ditalinis and Pastinis. Some are blended as Garden Varietals with Spinach and Tomato and certainly, Egg Noodles and Tagliolinis. And some are not made from Wheat. Rice noodles are for example, an alternate.
I might rattle on for a while in this opening post. But why exclude other opinions on the Pasta Theme? And for that matter, how these varieties can be used in meals?
I might rattle on for a while in this opening post. But why exclude other opinions on the Pasta Theme? And for that matter, how these varieties can be used in meals?