pasta shapes you like? sauces?
i love spaghetti rigate (it's kind of a ridged sketti), linguine noodles, & lasagna & angelhair; spaghetti 9 is fine by me usually, though i'd pass that by for the others. i like rotini. orzo's great cooked in stock, too!
i don't like fettucini, rigatoni, wagonwheels, & a few others. it's a textural thing- fettucini's too al dente & just too there for me, & rigatoni's too thick & there, & wagons would be a textural matter.
i love puttanesca sauce, marinara, meatsauce, like bolagnaise. i could drink marinara.
malfalda is ucky, & i don't like alfedo sauce. i love macaroni & cheese, either my own or stouffer's. my own's way more delicious as it entails cabouts cheeses, cream, butter, & whole cow squeezins. vodka sauce just doesn't look appealing.
so your pasta shapes & sauces?
i love spaghetti rigate (it's kind of a ridged sketti), linguine noodles, & lasagna & angelhair; spaghetti 9 is fine by me usually, though i'd pass that by for the others. i like rotini. orzo's great cooked in stock, too!
i don't like fettucini, rigatoni, wagonwheels, & a few others. it's a textural thing- fettucini's too al dente & just too there for me, & rigatoni's too thick & there, & wagons would be a textural matter.
i love puttanesca sauce, marinara, meatsauce, like bolagnaise. i could drink marinara.
malfalda is ucky, & i don't like alfedo sauce. i love macaroni & cheese, either my own or stouffer's. my own's way more delicious as it entails cabouts cheeses, cream, butter, & whole cow squeezins. vodka sauce just doesn't look appealing.
so your pasta shapes & sauces?