"Melba's Jammin'" > ha scritto nel messaggio
...
> In article >,
> "Giusi" > wrote:
>
>> "Melba's Jammin'" > ha scritto nel messaggio
>> ...
>> > I don't think it changes the flavor; it's a matter of which pasta
>> > complements a particular kind of sauce so as to maximize one's
>> > enjoyment
>> > of the sauce.
>
>> Sure it can!
>
> All righty, then. And I do.
>
>> Example: fresh egg pasta is not suitable for lots of sauces. Even the
>> scale
>> of the pasta vs the scale of what's with it can alter it. Tubular ones
>> carry runny sauces inside. Creamy sauces need some corners to catch on
>> to.

>>
>> Come to Rome and go to the Pasta Museum! It's not far from the Trevi
>> Fountain.
>
> Well, where were you last November when I was in Rome?!! <g>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - Fair baking

In Umbria, as always, or almost always. I often do meet people I meet on my
blog. It's fun and something I've been doing for many years. I once went
to Oslo for a long weekend at the invitation of an electronic acquaintance.
That was, however, when I was in a more lucrative career than cooking.

--
Food and fashion
http://www.judithgreenwood.com