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Old 07-22-2008, 03:21 PM   #31
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Thank you. Sounds great.
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Old 07-22-2008, 04:23 PM   #32
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no way am i gonna wash out a pastry shell bag and no way am i gonna make 50 or 60 shells.

i stick to one box and the recipe on the box.
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Old 07-22-2008, 04:28 PM   #33
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no way am i gonna wash out a pastry shell bag and no way am i gonna make 50 or 60 shells.

i stick to one box and the recipe on the box.
Rigatoni (a tube pasta) is a lot smaller than the jumbo shells. There are 60 to 80 pieces in a bag.

Rigatoni - Wikipedia, the free encyclopedia
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Old 07-22-2008, 06:13 PM   #34
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no way would i sit and stuff such tiny pasta. no way !!!!!
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Old 07-22-2008, 07:49 PM   #35
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no way would i sit and stuff such tiny pasta. no way !!!!!
It's a bit of work to be sure, and every time I do it I ask DW repeatedly who's bright idea it was (mine) and I swear I won't do it again. Yet, I eventually forget the "pain", as our minds tend to do, and I do it again. It really is a great dish. I can stuff 50-60 tubes in less than 20 minutes, so it isn't that bad really.
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Old 07-22-2008, 08:19 PM   #36
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It's a bit of work to be sure, and every time I do it I ask DW repeatedly who's bright idea it was (mine) and I swear I won't do it again. Yet, I eventually forget the "pain", as our minds tend to do, and I do it again. It really is a great dish. I can stuff 50-60 tubes in less than 20 minutes, so it isn't that bad really.

HAve you ever considered stuffing elbow macaroni?
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Old 07-22-2008, 08:39 PM   #37
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elbow noodles?
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Old 07-22-2008, 10:08 PM   #38
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Elbow macaroni.
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Old 07-23-2008, 10:08 AM   #39
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you're joking, right ?
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Old 07-23-2008, 10:14 AM   #40
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you're joking, right ?

About stuffing them? Yes, in response to redgriller's post about stuffing smaller pasta's being time consuming but worth it.
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