In rec.food.cooking, 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