kalanamak wrote:
> 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.
Cold sounds good, like soba.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877