Replies to post #30732 on Got A Great Recipe To Share???? (FOOD)

[janice shell]

Exactly. There are so many different formats because they're designed for different tastes and different uses. You should find the kinds you like, and eat them as they are.

Long-format types--spaghetti, spaghettini, cappellini, bucatini, perciatelli, and more--are intended to be cooked as they are and eaten twisted on a fork. They are NEVER to be broken.

[k9narc]

"I don't care for penne, ziti, rigatoni, bow tie, ravioli, tortellini, etc.".....


WHAT!!!!! Cancel the wedding.

[BullNBear52]

As I posted there is no wrong way.
https://investorshub.advfn.com/boards/read_msg.aspx?message_id=173802743

I've been cooking spaghetti for over 50 years with no complaints. People need to give it a rest.