While perusing some old newspapers to discard, I found a little
article in the NYT food section about croés, a pasta specialty of the
Savoy region of France. They are small and made in various shapes and
toasted. They are then cooked like risotto. Somewhat locally,
Fairway sells them but that's an hour in either direction from me.

Question- can they be made at home? Make pasta, dry, then toast?

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly wrote on Fri, 20 Jul 2007 19:30:15 GMT:

CS> Question- can they be made at home? Make pasta, dry, then
CS> toast?
I don't know the answer to your problem but very thin spaghetti
nests (I'm not good or enthusiastic about remembering the ethnic
names) are often fried in a little oil or butter until lightly
browned before cooking for serving with Mexican sauces.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not