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Old 01-11-2013, 10:35 PM   #31
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I've only seen rotini, but I buy my pasta by the box; Barilla or one of them.
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Old 01-12-2013, 12:59 AM   #32
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Originally Posted by pacanis View Post
Some crumbled sausage in that MsM and it would be right up my alley
Off to see the difference between rotelli and rotini (what I buy)...

My din-din
Lovely Pac!
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Old 01-12-2013, 01:03 AM   #33
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Working on a new recipe Beef with Bok Choi.


Beef with Boc Choi by powerplantop, on Flickr
Looks fabulous PPT
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Old 01-12-2013, 02:03 AM   #34
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Yeah, but who wrote the stuff on Wikipedia?
Oh, I don't claim to believe everything (or even half of everything) Wiki says. I was just using it as a reference for what I know as fusilli. From the pictures Andy showed, I would call the top two rotini and the bottom one fusilli. I also do not claim to be an expert. I did some of my apprenticing in an organic pasta restaurant but I was prepping everything but the pasta!
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Old 01-12-2013, 09:25 AM   #35
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Looks fabulous PPT
Thank you, its not perfect yet but still really good.
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