food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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I like rigatoni because they're like penne but big enough to actually get chunky sauce in the middle hole.
I usually use penne for pasta salads even though twists are the the classic for that.
Spaghetti is over-rated. Tagliatelle is better for things you'd use spaghetti for IMO. The egg is nice in there. But if you don't want the egg, tagliatelle and pappardelle are pretty much the same shape.
Not sure if it counts as pasta because of how much of it is potato, but gnocchi are pretty good too.
Now I want to go carb-load
Rigatoni are great, agreed, the ridges have the best mouthfeel and they're a good size.