On Sat, 05 Mar 2011 15:57:06 -0800, David Harmon >
wrote:

> On Fri, 04 Mar 2011 17:48:32 -0600 in rec.food.cooking, Melba's
> Jammin' > wrote,
> >I don't object to layering; in fact, I think that's part of the
> >definition (which, to me, means more than one noodle and likely at least
> >three). I'm not fond of the thick pasta. If you like it, that's fine.
>
> I can see that. Yes, the ordinary thickness is OK to me, but
> thinner might be nice. I wonder if some other brand might be made
> thinner.
>
Barilla "no boil" is thinner.

--

Today's mighty oak is just yesterday's nut that held its ground.