How many different types of Pasta do you keep in stock? (Or Noodle, by any other name...) For what dishes?

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Now I’m thinking the tiny bowties would be good in pasta salad or lentil salad, the latter of which I often add quinoa or bulgur to, but the bowties would add visual appeal.

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I saw De Cecco radiatori in WF today (labeled as “New”), and got some to replace the five year old bulk radiatori on my shelf.

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