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Old 05-26-2009, 08:25 PM   #41
Sous Chef
Join Date: Oct 2007
Posts: 808
My favorites are radiatore and angel hair. Unfortunately, I can no longer find the radiatore, so I've started using rotini.

Ravings of an Amateur Foodie
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Old 05-27-2009, 04:29 AM   #42
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I'm not real crazy about lasagna or the stuffed pastas, but do make them on a regular basis -- a few times a year during the cold months. Almost everyone I know loves it when I make them, and once threw a three-lasagna party at the holidays (regular meat-and-mushroom red sauce, my normal; seafood in a cream sauce, and a vegan version). Now that someone mentioned it, I haven't seen radiatore recently either; I used to make a great pasta salad with it. I can't say I've really looked, just think it dropped out of sight. The fact is, I don't dislike any of it, just that some, if left to cook just for me (that would be tragic, and I'm not kidding, I love to cook for friends and family) I wouldn't make lasagna or stuffed or baked pasta dishes.

I like most Asian noodles as well with few exceptions. I really don't like thick rice noodles, which is no biggie because you seldom see them outside of a large cities China Town or Hawaii. But the others, rice vermicelli, bean threads, udon and other Japanese buckwheat noodles; I like them all.

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