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Old 07-21-2018, 09:55 AM   #31
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Originally Posted by GotGarlic View Post
Oh, my mistake - I thought you were talking about two different shapes. Have you looked for it at Walmart or Target?

I know what you mean about a particular shape for a particular dish. Some people think pasta is just pasta, but the shapes do affect the flavor - they interact differently with different sauces and other ingredients. I use ditalini in minestrone soup.

Is there a TJ Maxx near you? They have all kinds of interesting pasta shapes that we don't often see in the United States. I have a couple where the packaging is all in French and Italian. They're a little more expensive but I think they're worth it.
Exactly....


While not obsessing about it, I have looked for salad macaroni in most every store around here when I had a craving for mac salad. I am pleased that I have found the DaVinci brand locally.. It is double the cost of what I am used to but, that's ok as, my cravings are less for the salad than when I was younger..



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Old 07-21-2018, 12:01 PM   #32
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Originally Posted by GotGarlic View Post
True. The texture, crumbliness and saltiness are similar. Feta has a more funky flavor while cotija is more milky.

Perfect description..
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Old 07-21-2018, 01:09 PM   #33
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Originally Posted by GotGarlic View Post

I know what you mean about a particular shape for a particular dish. Some people think pasta is just pasta, but the shapes do affect the flavor - they interact differently with different sauces and other ingredients. I use ditalini in minestrone soup.
You are so right about shape. Big macaroni is good for thick sauces like meat sauce with large ingredients and to trap goodies inside. Long pasta like spaghetti and linguine are good for thinner or plain (without added larger ingredients) sauces like tomato sauce and alfredo that cling to the pasta.

I don't make minestrone soup often but when I do I also use ditalini pasta.
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