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-   -   pasta of chioce. (http://forums.pelicanparts.com/showthread.php?t=445200)

gtc 12-08-2008 12:24 PM
Barilla gemelli. Holds just enough sauce, and easy to spear with a fork.
http://forums.pelicanparts.com/uploa...1228767935.jpg

gprsh924 12-08-2008 01:17 PM
Tortellini

tchanson 12-08-2008 01:37 PM
Fusilli...
 
http://forums.pelicanparts.com/uploa...1228772190.jpg







Tim

tabs 12-08-2008 02:24 PM
Lasagne.....and Rigatonni....but I hate them all now...

jyl 12-08-2008 04:43 PM
Remove the pasta from water when still al dente, then mix into simmering sauce to finish cooking. Pasta will have lots of sauce flavour w/out resorting to clever catchment designs.


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