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Old 29-02-2004, 07:48 AM
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Default A Modest Proposal

In, Melba's Jammin' wrote:
Without moving from my seat I can think of these pastas in my larder:
Orzo, vermicelli, umbria, shells, fusilli, ditalini, elbow spaghetti,
rings, capellini. OK, I got up and looked. I also have little teeny
stars, something shaped sort of like a conch shell. orrechiette,
corkscrews and some linquine.

How do you use what you have?

I just use it for whtatever. If it is something hearty, like sausage,
I use a heavier, chewier pasta, like rigatoni. If it is something light,
I use a finer pasta. Its no big dea

....I'm an air-conditioned gypsy...

- The Who