I've got a craving for broccoli cavatelli. For whatever
reason, I've never made it for myself, but I order it in
Italian restaurants when I find myself in one of the red sauce
variety.

Anyone know why cavatelli is found in the frozen section of
the supermarket? There are similar shaped dry pasta, gemelli
for instance.

Just curious.

nancy

Nancy Young wrote:
>
> I've got a craving for broccoli cavatelli. For whatever
> reason, I've never made it for myself, but I order it in
> Italian restaurants when I find myself in one of the red sauce
> variety.
>
> Anyone know why cavatelli is found in the frozen section of
> the supermarket? There are similar shaped dry pasta, gemelli
> for instance.

I make this somewhat often (and other veggie variations) but never
knew it had a name. Broccoli briefly cooked then stir fried in garlic
and oil. Mixed with linguini (in my case) then topped with parmesan.
Very good but I've never added any red sauce.

The pasta in the frozen section? My guess is frozen while fresh and
hopefully better than a dried in box version.

G.

On 6/20/2015 11:27 AM, Gary wrote:
> Nancy Young wrote:
>>
>> I've got a craving for broccoli cavatelli. For whatever
>> reason, I've never made it for myself, but I order it in
>> Italian restaurants when I find myself in one of the red sauce
>> variety.
>>
>> Anyone know why cavatelli is found in the frozen section of
>> the supermarket? There are similar shaped dry pasta, gemelli
>> for instance.
>
> I make this somewhat often (and other veggie variations) but never
> knew it had a name.

Pronounced broccoli gavadel where I'm from. Really aioli with
broccoli.

> Broccoli briefly cooked then stir fried in garlic
> and oil. Mixed with linguini (in my case) then topped with parmesan.
> Very good but I've never added any red sauce.

Sorry I wasn't clear ... I order it at red sauce restaurants
to avoid anything red sauce. You know how people say they don't
order steak out because they can make it better at home? That's
how I feel about pasta sauce.

> The pasta in the frozen section? My guess is frozen while fresh and
> hopefully better than a dried in box version.
>
But it's the only non-stuffed pasta I find in the frozen section.
And I've never seen it in the dried section.

I guess the shape just doesn't dry uniformly.

nancy

On 6/20/2015 12:08 PM, l not -l wrote:
> On 20-Jun-2015, Nancy Young > wrote:

>> Anyone know why cavatelli is found in the frozen section of
>> the supermarket? There are similar shaped dry pasta, gemelli
>> for instance.

> Barilla makes dried cavatell, so it is available, just not where you shop.

Ah! There you have it.

> I imagine that the store you shop decided the frozen variety would sell well
> enough to justify the space while dry would not.

Have you noticed that there are only a few shapes in the dried
pasta section any more? Maybe just where I live. So many
brands taking up space now, no room for ditalini or even
alphabet pasta.

nancy

On Sat, 20 Jun 2015 11:06:00 -0400, Nancy Young
> wrote:

> I've got a craving for broccoli cavatelli. For whatever
> reason, I've never made it for myself, but I order it in
> Italian restaurants when I find myself in one of the red sauce
> variety.
>
> Anyone know why cavatelli is found in the frozen section of
> the supermarket? There are similar shaped dry pasta, gemelli
> for instance.
>
> Just curious.
>
If it's found in the freezer section, it's probably fresh. Barilla
does sell the dry version.
http://static.openfoodfacts.org/imag...ront.5.400.jpg

If gemelli appeals to you, then you'll like casarecce. Think: S with
a twist
http://scene7.targetimg1.com/is/imag...id=480&hei=480
but if you want a big pocket, orecchiette or conchiglie (shells) will
work.

--

sf

On Sat, 20 Jun 2015 11:27:02 -0400, Gary > wrote:

> I make this somewhat often (and other veggie variations) but never
> knew it had a name.

Cavatelli is the name of the noodle.

--

sf

On 6/20/2015 12:16 PM, sf wrote:
> On Sat, 20 Jun 2015 11:06:00 -0400, Nancy Young
> > wrote:
>
>> I've got a craving for broccoli cavatelli.

> If gemelli appeals to you, then you'll like casarecce. Think: S with
> a twist
> http://scene7.targetimg1.com/is/imag...id=480&hei=480

Oh, that would work just fine, too. I have the gemelli, so
that's what I'll be using this time.

> but if you want a big pocket, orecchiette or conchiglie (shells) will
> work.

I love shells, too. All sizes.

nancy

On Sat, 20 Jun 2015 12:14:16 -0400, Nancy Young
> wrote:

> Have you noticed that there are only a few shapes in the dried
> pasta section any more? Maybe just where I live. So many
> brands taking up space now, no room for ditalini or even
> alphabet pasta.

Not just more brands - types: gluten free - corn, rice etc. I miss
the old selection too. I had to pay way too much at the Italian deli
for the casarecce, just because I wanted something different.

--

sf

On Sat, 20 Jun 2015 12:14:16 -0400, Nancy Young
> wrote:

>On 6/20/2015 12:08 PM, l not -l wrote:
>> On 20-Jun-2015, Nancy Young > wrote:
>
>>> Anyone know why cavatelli is found in the frozen section of
>>> the supermarket? There are similar shaped dry pasta, gemelli
>>> for instance.
>
>> Barilla makes dried cavatell, so it is available, just not where you shop.
>
>Ah! There you have it.
>
>> I imagine that the store you shop decided the frozen variety would sell well
>> enough to justify the space while dry would not.
>
>Have you noticed that there are only a few shapes in the dried
>pasta section any more? Maybe just where I live. So many
>brands taking up space now, no room for ditalini or even
>alphabet pasta.
>
>nancy
I'm going to have to look at the frozen section. I don't go into
those aisles much. Lots of dried pasta in the aisles here and also in
the bulk section. The ditalini and alphabet pasta I find in the
Mexican food section.
Janet US

JanetB, finding those pasta shapes in the Mexican section reminds me of one of my supermarket's
quirks....they stock Borscht (beet soup) in the juice section.

N.

On 6/20/2015 11:06 AM, Nancy Young wrote:
> I've got a craving for broccoli cavatelli. For whatever
> reason, I've never made it for myself, but I order it in
> Italian restaurants when I find myself in one of the red sauce
> variety.
>
> Anyone know why cavatelli is found in the frozen section of
> the supermarket? There are similar shaped dry pasta, gemelli
> for instance.
>
> Just curious.
>
> nancy

Similar shape, but not ingredients. They are often made with ricotta
cheese or potato, not just flour.

On 6/20/2015 12:54 PM, Janet B wrote:
> On Sat, 20 Jun 2015 12:14:16 -0400, Nancy Young
> > wrote:

>>>> Anyone know why cavatelli is found in the frozen section of
>>>> the supermarket?

> I'm going to have to look at the frozen section. I don't go into
> those aisles much.

Same here. I know the vegetable section, the ice cream section,
beyond that I'm really not familiar with a lot of the products.
I hear about things like frozen hash browns, but I've never noticed
anything like that.

Ooo. maybe I'll go spend some time at the Wegman's store, they
probably have a good selection of frozen products.

> Lots of dried pasta in the aisles here and also in
> the bulk section. The ditalini and alphabet pasta I find in the
> Mexican food section.

That's funny. I would never think of looking for pasta in the
Mexican section, never mind ditalini or alphabet.

nancy

On 6/20/2015 1:01 PM, Ed Pawlowski wrote:
> On 6/20/2015 11:06 AM, Nancy Young wrote:

>> Anyone know why cavatelli is found in the frozen section of
>> the supermarket? There are similar shaped dry pasta, gemelli
>> for instance.
>>
>> Just curious.
>>
> Similar shape, but not ingredients. They are often made with ricotta
> cheese or potato, not just flour.

You know, I have wondered that, but when I looked it up, there
was no mention of it being anything but a pasta shape.

Now when I searched on frozen cavatelli, I found comments about
the ricotta/potato.

Thanks. nancy

"Nancy Young" > wrote in message
...
> On 6/20/2015 12:54 PM, Janet B wrote:
>> On Sat, 20 Jun 2015 12:14:16 -0400, Nancy Young
>> > wrote:
>
>>>>> Anyone know why cavatelli is found in the frozen section of
>>>>> the supermarket?
>
>> I'm going to have to look at the frozen section. I don't go into
>> those aisles much.
>
> Same here. I know the vegetable section, the ice cream section,
> beyond that I'm really not familiar with a lot of the products.
> I hear about things like frozen hash browns, but I've never noticed
> anything like that.

You've got to be kidding me! Those have been around since I was a kid if
not before.
>
> Ooo. maybe I'll go spend some time at the Wegman's store, they
> probably have a good selection of frozen products.
>
> > Lots of dried pasta in the aisles here and also in
>> the bulk section. The ditalini and alphabet pasta I find in the
>> Mexican food section.
>
> That's funny. I would never think of looking for pasta in the
> Mexican section, never mind ditalini or alphabet.

Why? They eat pasta too.

On 6/20/2015 10:57 AM, Sqwertz wrote:
> one of my
> favorites


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Sqwerty | | | | |
| & | |____| | |
| Marty | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

"l not -l" > wrote in message
...
>
> On 20-Jun-2015, Nancy Young > wrote:
>
>> On 6/20/2015 12:08 PM, l not -l wrote:
>> > On 20-Jun-2015, Nancy Young > wrote:
>>
>> >> Anyone know why cavatelli is found in the frozen section of
>> >> the supermarket? There are similar shaped dry pasta, gemelli
>> >> for instance.
>>
>> > Barilla makes dried cavatell, so it is available, just not where you
>> > shop.
>>
>> Ah! There you have it.
>>
>> > I imagine that the store you shop decided the frozen variety would sell
>> > well
>> > enough to justify the space while dry would not.
>>
>> Have you noticed that there are only a few shapes in the dried
>> pasta section any more? Maybe just where I live. So many
>> brands taking up space now, no room for ditalini or even
>> alphabet pasta.
>>
>> nancy
>
> I have 9 supermarkets less than 2 miles from my home, including an
> international market; three of them are of the same regional chain, two of
> the others are from the secondary regional chain and their pasta selction,
> brand and shapes, vary significantly. Two of the stores are in a wealthy
> suburb and have the fewest dried pasta shapes; but, more "fresh" and
> frozen
> pasta. Two other stores are in a part of town with an older demographic,
> they have the best selection, brands and shape, of the chain stores. With
> today's data warehouse/mining software, if something doesn't move well,
> it's
> not going to be in a given store.
>
> The international market has a huge variety of pastas; but, they are
> scattered all over the store, which is organized by usniversal staples and
> cuisines. I can find just about any pasta shape; but, I might have to
> hunt
> for it. 8-) I found fideo in the Mexican aisle, next to the sardines in
> spicy tomato sauce, rather than with the short shapes in the pasta aisle.

I remember pasta being big here back in the 80's and there was tons of
variety. Then by the time we moved back here almost 11 years ago, the
varieties available had lessened. Now it seems to be big again, especially
with the good stuff imported from Italy. I do buy that once in awhile. It
runs around $8.99 per package at Central Market. I do prefer it but none of
us in this house are big pasta lovers so the cheaper stuff really is okay
for us. We used to eat a lot more of it than we do now. I think I made it
too often and burned everyone out on it. Plus I really do prefer it if I
can eat it with butter and/or cheese which I can't now. Just not the same
without.

Nancy Young wrote:
>
>Have you noticed that there are only a few shapes in the dried
>pasta section any more? Maybe just where I live. So many
>brands taking up space now, no room for ditalini or even
>alphabet pasta.

Where I live I find most pasta shapes, The markets carry several
brands including imported. between all the brands I find most shapes.
The only shape I don't regulary find are alphabets. My understanding
is that alphabets are the most expensive shape to produce as it
requires 26 separate extrusion dies, which all need regular
maintenence and/or replacement. I find alphabets in a couple of the
imported brands but they are priced twice as much at the other shapes
in those brands, and the letter shapes are some strange font.

On 6/20/2015 9:10 PM, Brooklyn1 wrote:
> Nancy Young wrote:
>>
>> Have you noticed that there are only a few shapes in the dried
>> pasta section any more? Maybe just where I live. So many
>> brands taking up space now, no room for ditalini or even
>> alphabet pasta.
>
> Where I live I find most pasta shapes, The markets carry several
> brands including imported. between all the brands I find most shapes.
> The only shape I don't regulary find are alphabets. My understanding
> is that alphabets are the most expensive shape to produce as it
> requires 26 separate extrusion dies, which all need regular
> maintenence and/or replacement. I find alphabets in a couple of the
> imported brands but they are priced twice as much at the other shapes
> in those brands, and the letter shapes are some strange font.

I wondered if maybe I made that up, that I used to see alphabet,
but looking online, some companies make it. It's a good size,
I'd prefer it to the tiny stars I buy to have in chicken broth
with ginger sometimes.

nancy

On 6/20/2015 5:22 PM, l not -l wrote:
> On 20-Jun-2015, Nancy Young > wrote:

>> Have you noticed that there are only a few shapes in the dried
>> pasta section any more? Maybe just where I live.

> I have 9 supermarkets less than 2 miles from my home, including an
> international market; three of them are of the same regional chain, two of
> the others are from the secondary regional chain and their pasta selction,
> brand and shapes, vary significantly. Two of the stores are in a wealthy
> suburb and have the fewest dried pasta shapes; but, more "fresh" and frozen
> pasta. Two other stores are in a part of town with an older demographic,
> they have the best selection, brands and shape, of the chain stores. With
> today's data warehouse/mining software, if something doesn't move well, it's
> not going to be in a given store.

I feel like dried pasta takes up about the same amount of room that
is used to, but now there are more brands plus gluten free, whole wheat,
etc.

I really only noticed it once when I wanted to make pasta fagioli and
what the heck ... no ditalini? No other little shapes, either.

> The international market has a huge variety of pastas; but, they are
> scattered all over the store, which is organized by universal staples and
> cuisines. I can find just about any pasta shape; but, I might have to hunt
> for it. 8-)

I guess if I'm in the mood to look around, it would be okay. If not,
please just put all the dried pasta in one place?

> I found fideo in the Mexican aisle, next to the sardines in
> spicy tomato sauce, rather than with the short shapes in the pasta aisle.

There are two gourmet Italian stores nearby, I know one of them had
different shaped pastas. I haven't been to either in some time, I
think I'll check them out this week to see what they've got in pasta
shapes. I'm pretty sure I'll wind up with some nice food and a
cannoli or such, too.

nancy

"Nancy Young" > wrote in message
...
> On 6/20/2015 9:10 PM, Brooklyn1 wrote:
>> Nancy Young wrote:
>>>
>>> Have you noticed that there are only a few shapes in the dried
>>> pasta section any more? Maybe just where I live. So many
>>> brands taking up space now, no room for ditalini or even
>>> alphabet pasta.
>>
>> Where I live I find most pasta shapes, The markets carry several
>> brands including imported. between all the brands I find most shapes.
>> The only shape I don't regulary find are alphabets. My understanding
>> is that alphabets are the most expensive shape to produce as it
>> requires 26 separate extrusion dies, which all need regular
>> maintenence and/or replacement. I find alphabets in a couple of the
>> imported brands but they are priced twice as much at the other shapes
>> in those brands, and the letter shapes are some strange font.
>
> I wondered if maybe I made that up, that I used to see alphabet,
> but looking online, some companies make it. It's a good size,
> I'd prefer it to the tiny stars I buy to have in chicken broth
> with ginger sometimes.

Alphabet is commonly sold here.

"Nancy Young" > wrote in message
...
> On 6/20/2015 5:22 PM, l not -l wrote:
>> On 20-Jun-2015, Nancy Young > wrote:
>
>>> Have you noticed that there are only a few shapes in the dried
>>> pasta section any more? Maybe just where I live.
>
>> I have 9 supermarkets less than 2 miles from my home, including an
>> international market; three of them are of the same regional chain, two
>> of
>> the others are from the secondary regional chain and their pasta
>> selction,
>> brand and shapes, vary significantly. Two of the stores are in a wealthy
>> suburb and have the fewest dried pasta shapes; but, more "fresh" and
>> frozen
>> pasta. Two other stores are in a part of town with an older demographic,
>> they have the best selection, brands and shape, of the chain stores.
>> With
>> today's data warehouse/mining software, if something doesn't move well,
>> it's
>> not going to be in a given store.
>
> I feel like dried pasta takes up about the same amount of room that
> is used to, but now there are more brands plus gluten free, whole wheat,
> etc.
>
> I really only noticed it once when I wanted to make pasta fagioli and
> what the heck ... no ditalini? No other little shapes, either.

Yep. Only a few places here sell the Ditalini.
>
>> The international market has a huge variety of pastas; but, they are
>> scattered all over the store, which is organized by universal staples and
>> cuisines. I can find just about any pasta shape; but, I might have to
>> hunt
>> for it. 8-)
>
> I guess if I'm in the mood to look around, it would be okay. If not,
> please just put all the dried pasta in one place?
>
>> I found fideo in the Mexican aisle, next to the sardines in
>> spicy tomato sauce, rather than with the short shapes in the pasta aisle.
>
> There are two gourmet Italian stores nearby, I know one of them had
> different shaped pastas. I haven't been to either in some time, I
> think I'll check them out this week to see what they've got in pasta
> shapes. I'm pretty sure I'll wind up with some nice food and a
> cannoli or such, too.

I try to stock up on the harder to find shapes when I see them and/or I find
them for a good price. But most of the time I will just use something else
if I don't have what I want. I screwed up the last time I made Easter pie.
Had it in my head that it was Ditalini that I wanted. No. Acini De Pepe.
Did not realize the mistake until time to cook it but... I used the
Ditalini anyway and nobody noticed the difference.

"Sqwertz" > wrote in message
...
> On Sat, 20 Jun 2015 21:10:49 -0400, Brooklyn1 wrote:
>
>> Where I live I find most pasta shapes, The markets carry several
>> brands including imported. between all the brands I find most shapes.
>> The only shape I don't regulary find are alphabets.
>
> That's just *too* precious.
>
>> My understanding
>> is that alphabets are the most expensive shape to produce as it
>> requires 26 separate extrusion dies, which all need regular
>> maintenence and/or replacement. I find alphabets in a couple of the
>> imported brands but they are priced twice as much at the other shapes
>> in those brands, and the letter shapes are some strange font.
>
> Every Mexican pasta maker sells 'alphabets' in America for $.25-$.50 a
> 3.5-4oz package. They are stamped, not extruded. They're right next
> to the fideo noodles at Walmart.
>
> You really think they have dies that cut off 26 little vowels and
> consonants? In Italy? Mamma mia!
>
> -sw

The price is higher here. I have seen 49 cents but most stores are more
like 65 cents. We did buy those once when Angela had some sort of school
assignment and was required to donate a rather large number of items to the
food bank. Please note that this is what she chose to do. There were other
options. Most of the other kids donated Ramen, which for some reason is
actually requested as a donation at our food bank. She wanted something
different.

On Sat, 20 Jun 2015 23:29:45 -0400, Nancy Young
> wrote:

>On 6/20/2015 9:10 PM, Brooklyn1 wrote:
>> Nancy Young wrote:
>>>
>>> Have you noticed that there are only a few shapes in the dried
>>> pasta section any more? Maybe just where I live. So many
>>> brands taking up space now, no room for ditalini or even
>>> alphabet pasta.
>>
>> Where I live I find most pasta shapes, The markets carry several
>> brands including imported. between all the brands I find most shapes.
>> The only shape I don't regulary find are alphabets. My understanding
>> is that alphabets are the most expensive shape to produce as it
>> requires 26 separate extrusion dies, which all need regular
>> maintenence and/or replacement. I find alphabets in a couple of the
>> imported brands but they are priced twice as much at the other shapes
>> in those brands, and the letter shapes are some strange font.
>
>I wondered if maybe I made that up, that I used to see alphabet,
>but looking online, some companies make it. It's a good size,
>I'd prefer it to the tiny stars I buy to have in chicken broth
>with ginger sometimes.
>
>nancy

I buy all those tiny soup pastas, even pastina. I remember many years
ago some Campbell's soups contained alphabet pasta, perhaps still, but
I haven't bought any Campbell's soups for probably 40 years. I don't
bother with canned soups, I've found none that I like... I tried a few
from Progresso but they aren't to my liking and they are way too
pricey... the can is worth more than what's in it.

Sqwertz wrote:
>Brooklyn1 wrote:
>
>> Where I live I find most pasta shapes, The markets carry several
>> brands including imported. between all the brands I find most shapes.
>> The only shape I don't regulary find are alphabets.
>
>That's just *too* precious.
>
>> My understanding
>> is that alphabets are the most expensive shape to produce as it
>> requires 26 separate extrusion dies, which all need regular
>> maintenence and/or replacement. I find alphabets in a couple of the
>> imported brands but they are priced twice as much at the other shapes
>> in those brands, and the letter shapes are some strange font.
>
>Every Mexican pasta maker sells 'alphabets' in America for $.25-$.50 a
>3.5-4oz package. They are stamped, not extruded. They're right next
>to the fideo noodles at Walmart.
>
>You really think they have dies that cut off 26 little vowels and
>consonants? In Italy? Mamma mia!
>
>-sw

Idiot dwarf, Italians invented extruded pasta and alphabets are indeed
extruded... in fact I've never seen alphabets that are stamped, that
would make them cost more than prime beef. I haven't shared this web
site here previously, very interesting and enlightening. Btw, I have
over fifty years experience as a Tool & Diemaker, I've personally
fabricated many extrusion dies:
http://maldari.com/
http://maldari.com/wp-content/upload...ie_catalog.pdf
http://maldari.com/free-seminar/

On 6/20/2015 11:25 PM, Sqwertz wrote:
> You really think they have dies that cut off 26 little vowels and
> consonants?



_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Sqwerty | | | | |
| & | |____| | |
| Marty | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On Sun, 21 Jun 2015 11:11:49 -0400, Brooklyn1
> wrote:
snip
I haven't shared this web
>site here previously, very interesting and enlightening. Btw, I have
>over fifty years experience as a Tool & Diemaker, I've personally
>fabricated many extrusion dies:
>http://maldari.com/
>http://maldari.com/wp-content/upload...ie_catalog.pdf
>http://maldari.com/free-seminar/

I haven't ever seen the snail shape. I like the look of it.
Janet US

On Sun, 21 Jun 2015 18:41:33 -0600, Janet B >
wrote:

> On Sun, 21 Jun 2015 11:11:49 -0400, Brooklyn1
> > wrote:
> snip
> I haven't shared this web
> >site here previously, very interesting and enlightening. Btw, I have
> >over fifty years experience as a Tool & Diemaker, I've personally
> >fabricated many extrusion dies:
> >http://maldari.com/
> >http://maldari.com/wp-content/upload...ie_catalog.pdf
> >http://maldari.com/free-seminar/
>
> I haven't ever seen the snail shape. I like the look of it.
> Janet US

Sorry, I got bored going through all those images. By "snail" shape,
do you mean this? http://www.foodsubs.com/Photos/lumaconi.jpg
Barilla makes that one. I've never associated it with a snail, but to
each his own.

--

sf

"sf" > wrote in message
...
> On Sun, 21 Jun 2015 18:41:33 -0600, Janet B >
> wrote:
>
>> On Sun, 21 Jun 2015 11:11:49 -0400, Brooklyn1
>> > wrote:
>> snip
>> I haven't shared this web
>> >site here previously, very interesting and enlightening. Btw, I have
>> >over fifty years experience as a Tool & Diemaker, I've personally
>> >fabricated many extrusion dies:
>> >http://maldari.com/
>> >http://maldari.com/wp-content/upload...ie_catalog.pdf
>> >http://maldari.com/free-seminar/
>>
>> I haven't ever seen the snail shape. I like the look of it.
>> Janet US
>
> Sorry, I got bored going through all those images. By "snail" shape,
> do you mean this? http://www.foodsubs.com/Photos/lumaconi.jpg
> Barilla makes that one. I've never associated it with a snail, but to
> each his own.

I just bought some of those. Not Barilla.

On Sun, 21 Jun 2015 23:44:40 -0700, sf > wrote:

>On Sun, 21 Jun 2015 18:41:33 -0600, Janet B >
>wrote:
>
>> On Sun, 21 Jun 2015 11:11:49 -0400, Brooklyn1
>> > wrote:
>> snip
>> I haven't shared this web
>> >site here previously, very interesting and enlightening. Btw, I have
>> >over fifty years experience as a Tool & Diemaker, I've personally
>> >fabricated many extrusion dies:
>> >http://maldari.com/
>> >http://maldari.com/wp-content/upload...ie_catalog.pdf
>> >http://maldari.com/free-seminar/
>>
>> I haven't ever seen the snail shape. I like the look of it.
>> Janet US
>
>Sorry, I got bored going through all those images. By "snail" shape,
>do you mean this? http://www.foodsubs.com/Photos/lumaconi.jpg
>Barilla makes that one. I've never associated it with a snail, but to
>each his own.

That is how the Maldari company identifies it on their shape chart --
snail. Yes, I believe the shape is the same as yours.
Janet US

When I was at WVU grocery stores had a whole aisle on 1 side of pasta, there must have been a lot of Italians living there.

On Monday, June 22, 2015 at 5:18:32 PM UTC-6, wrote:
> When I was at WVU grocery stores had a whole aisle on 1 side of pasta, there must have been a lot of Italians living there.

Lots of people eat pasta...it isn't a racial food...its a world food.
===

On 6/22/2015 5:45 PM, Roy wrote:
> On Monday, June 22, 2015 at 5:18:32 PM UTC-6, wrote:
>> When I was at WVU grocery stores had a whole aisle on 1 side of pasta, there must have been a lot of Italians living there.
>
> Lots of people eat pasta...it isn't a racial food...its a world food.
> ===
>
Ditto that!

And it originated in China.

> wrote in message
...
> When I was at WVU grocery stores had a whole aisle on 1 side of pasta,
> there must have been a lot of Italians living there.

Not all pasta is Italian.

On Monday, June 22, 2015 at 9:00:31 PM UTC-4, La Mirada wrote:
> On 6/22/2015 5:45 PM, Roy wrote:
> > On Monday, June 22, 2015 at 5:18:32 PM UTC-6, wrote:
> >> When I was at WVU grocery stores had a whole aisle on 1 side of pasta, there must have been a lot of Italians living there.
> >
> > Lots of people eat pasta...it isn't a racial food...its a world food.
> > ===
> >
> Ditto that!
>
> And it originated in China.

It originated independently elsewhere, too. The Marco Polo thing is
a myth.

Cindy Hamilton

On 6/23/2015 7:26 AM, Cindy Hamilton wrote:
> On Monday, June 22, 2015 at 9:00:31 PM UTC-4, La Mirada wrote:
>> On 6/22/2015 5:45 PM, Roy wrote:
>>> On Monday, June 22, 2015 at 5:18:32 PM UTC-6, wrote:
>>>> When I was at WVU grocery stores had a whole aisle on 1 side of pasta, there must have been a lot of Italians living there.
>>>
>>> Lots of people eat pasta...it isn't a racial food...its a world food.
>>> ===
>>>
>> Ditto that!
>>
>> And it originated in China.
>
> It originated independently elsewhere, too. The Marco Polo thing is
> a myth.
>
> Cindy Hamilton
>
Seems you're correct:

http://www.pbs.org/food/the-history-...tory-of-pasta/

A common belief about pasta is that it was brought to Italy from China
by Marco Polo during the 13th century. In his book, “The Travels of
Marco Polo,” there is a passage that briefly mentions his introduction
to a plant that produced flour (possibly a “breadfruit tree”). The
Chinese used this plant to create a meal similar to barley flour. The
barley-like meal Polo mentioned was used to make several pasta-like
dishes, including one described as “lagana” (lasagna). Since Polo’s
original text no longer exists, the book relies heavily on retellings by
various authors and experts. This, combined with the fact that pasta was
already gaining popularity in other areas of Italy during the 13th
century, makes it very unlikely that Marco Polo was the first to
introduce pasta to Italy.

Noodles existed in Asia long before Polo’s trip to China. Archaeologists
believe that central Asia is most likely the first area to have produced
noodles thousands of years ago. From Asia, it traveled westward. The way
it reached Europe is unclear, though there are many theories—some
believe that nomadic Arabs are responsible for bringing early forms of
pasta westward.


But I submit it still had Asian origins.

A new Italian deli opened nearby, there was an article in
the paper. We decided to stop in when we were in the
neighborhood.

First thing I noticed was the freezers with all kinds of
pasta. Store made ravioli, etc. Let me find the cavatelli.

Sure enough, it is labelled a ricotta macaroni product, so
that answers my question, why is it generally found in the
freezer section.

nancy

I think they had every shape of Italian pasta, I doubt some of it was very fresh.

Nancy Young wrote:
>
>A new Italian deli opened nearby, there was an article in
>the paper. We decided to stop in when we were in the
>neighborhood.
>
>First thing I noticed was the freezers with all kinds of
>pasta. Store made ravioli, etc. Let me find the cavatelli.
>
>Sure enough, it is labelled a ricotta macaroni product, so
>that answers my question, why is it generally found in the
>freezer section.

The ricotta... on the market shelf it would be dry pasta with dehy
ricotta, can keep in the fridge but not more than a few days, frozen
it can probably keep a year or more.

On Saturday, June 20, 2015 at 9:14:28 AM UTC-7, Nancy Young wrote:
> On 6/20/2015 12:08 PM, l not -l wrote:
> > On 20-Jun-2015, Nancy Young > wrote:
>
> >> Anyone know why cavatelli is found in the frozen section of
> >> the supermarket? There are similar shaped dry pasta, gemelli
> >> for instance.
>
> > Barilla makes dried cavatell, so it is available, just not where you shop.
>
> Ah! There you have it.
>
> > I imagine that the store you shop decided the frozen variety would sell well
> > enough to justify the space while dry would not.
>
> Have you noticed that there are only a few shapes in the dried
> pasta section any more? Maybe just where I live. So many
> brands taking up space now, no room for ditalini or even
> alphabet pasta.

D. Merlino of Oakland, CA, made 87 cuts of Alita brand pasta until they
went out of business a dozen years ago or so. My favorite were the
cockscombs(Creste di galli). They sold only in brown cardboard boxes,
usually stacked at the front of Italian groceries.