Does a dish named Lander Macaroni really exist, or is it a figment of my wife's imagination? [more inside]
posted by roryks on Jan 5, 2009 - 14 answers

A question of eating etiquette. I'm meeting my boyfriend's mother tomorrow, and I'm anxious to make a good impression. [more inside]
posted by malusmoriendumest on Nov 14, 2008 - 24 answers

Pasta e Fagioli, I simply must have your recipe, my dear. [more inside]
posted by dawson on Oct 24, 2008 - 10 answers

Can someone advise on whether this food will still be okay to eat? [more inside]
posted by angryjellybean on Aug 21, 2008 - 40 answers

Where can I find fresh pasta in San Diego? [more inside]
posted by brynna on May 17, 2008 - 8 answers

What is "lobster sauce" and do you have a good recipe for it? [more inside]
posted by sirion on May 12, 2008 - 7 answers

Are there any decent-tasting whole-wheat pastas? [more inside]
posted by radioamy on Feb 21, 2008 - 31 answers

What are your favorite ravioli fillings and sauces? [more inside]
posted by bondcliff on Feb 21, 2008 - 19 answers

I'm trying to find pastina, that tiny star-shaped pasta usually used in soups, somewhere in Orange County, CA. For some reason it seems to have disappeared off the shelves of the local supermarkets. (Albertsons and Ralphs are the two I've checked.) It's my husband's favorite comfort food and he has the flu right now, so I know he could use a little comfort. Any recommendations on stores that might carry it? (I'm in Huntington Beach if that helps.)
posted by platinum on Jan 28, 2008 - 9 answers

I have several lbs of ripe plum tomatoes, and I'm looking for your most delicious recipes for (vegetarian) tomato pasta sauce. [more inside]
posted by Ladysin on Sep 28, 2007 - 17 answers

Foodfilter: vegetable substitutes for pasta? [more inside]
posted by gregb1007 on Aug 21, 2007 - 32 answers

What are your favourite pasta recipes?
posted by oxford blue on Sep 24, 2006 - 36 answers

Why are there different pasta shapes? I've never been able to see how it made a difference. What's the point?
posted by stoneegg21 on Apr 5, 2005 - 19 answers

Why is fresh pasta made with eggs as the liquid, while dried pasta is made with water? And how do egg noodles fit into the equation?
posted by smackfu on Dec 14, 2004 - 11 answers

Can pasta in sauce be frozen? I just whipped up a vat of penne mixed with tomato-chicken-mushroom-spinach sauce, and post-cooking estimates show that it's a bit more than I can eat in a week. Googled cooking sites tell me about freezing pasta alone and sauce alone, but what about when one has already mixed them? And once frozen, is it microwaveable?
posted by brownpau on Jan 5, 2004 - 7 answers