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Forum
-> Recipe Collection
-> Meat
ra_mom
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Mon, May 14 2018, 4:30 pm
Any. But pappardelle is really good and rotini works too.
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CDL
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Mon, May 14 2018, 4:31 pm
For YT I always do rice pilaf
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esther11
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Mon, May 14 2018, 7:05 pm
When used as an appetizer we like to do rice or mashed potatoes (I know, not pasta lol).
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bigsis144
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Mon, May 14 2018, 9:31 pm
A rule I heard that works well for me:
Chunky sauce, chunky pasta.
Smooth sauce, smooth/long pasta.
So:
For meatballs, ragout sauce, chunks of olives or tomato or crumbled feta cheese etc. use spirals, shells, bow ties, etc (not using Italian names, I know them but I’m focusing on shape right now and want maximum clarity). The little ridges in the pasta help catch the sauce. Also, you can just spear/scoop stuff with your fork easily.
For smooth Alfredo sauce or slick sesame noodles, use linguini or fettuccini or spaghetti etc. This is fork-twirling time, no need to worry about also stabbing a meatball as it rolls away.
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Moonlight
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Mon, May 14 2018, 10:09 pm
So funny, I always do penne
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