Word: bucatini
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Dates: during 1980-1989
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...doubt about the natural superiority of pasta, there are several questions that haunt the addict who dreams of little else. What pasta shapes go best with which sauces? Is the rich meatiness of a beef-and-tomato sauce better appreciated when wound into the long, sturdy strands of bucatini or when filling the cavities of the convoluted lumache, or snail shell? Have any shapes become so unfashionable that they are being phased out? What will the newly increased U.S. tariff (from less than 1% of value to 40%) do to the price of imported pasta? And, finally, how do they...
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