[jaysay]

Originally Posted by mobertol

Just checked how many different types of pasta I have in:

Ziti, 2 sizes of spaghetti, tagliatelle, bucatini, trenette, pizzocheri (all "long" pasta)

Penette, mezze penne, fusilli, farfalle, sedani, tofarelle. (short pasta)

Orecchiette, Lasagne and Trofie (fresh pasta)

Ditaloni rigati and gramigna (pasta for soups/minestrone)

Each one has a different use/recipe and it's amazingly versatile stuff - but you do need to know how to cook it properly otherwise you get the "wall-paper" effect which Margaret P describes.

Anybody would think you lived in Italy