Curly Sue wrote:

> I use it just like regular pasta. Any sauce that I've tried (tomato,
> pesto, etc.) worked nicely.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

I love it cold with a good olive oil and lemon juice dressing, finely
minced onions, some Greek Seasoning and maybe a hint of sherry vinegar
or a hint of dijon mustard,
Hot I like a thick, strong tomato sauce, but a heavily garlic primavera
is good too. Then there is baked in mac and cheese, and....well. I will
have to say I like it in every thing but the most tenderfoot of
marinaras. For that I like a white angel-hair pasta. Also, a tricolor
for a minced broc, minced olive, chunked onion minced raw cauliflower
pasta with a roasted walnut oil and champange vin dressing.