-=> Quoting Dale Shipp to Jim Weller <=-

 DS> I wonder what the typical (i.e. not a member of the COOKING)
 DS> people might have had?

My list: Acini di pepe, Anelli, Bucatini, Cannelloni, Capellini,
Cavatappi, Conchiglie, Conchigliette, Conchiglioni, Ditali,
Farfalle, Farfalline, Fettuccine, Fusilli, Gnocchi, Lasagna,
Linguine, Macaroni, Orecchiette, Orzo, Pappardelle, Penne, Ravioli,
Ravioloni, Ravioletti. Rigatoni, Spaghetti, Spaghettini,
Tagliatelle, Vermicelli and Ziti.

And then there's Spatzle and all those central European egg noodles
plus numerous Asian noodles to consider as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rigatoni Al Gorgonzola Romana
 Categories: Pasta, Italian, Cheese
      Yield: 6 Servings
 
      1 c  Heavy Cream
    1/2 lb Gorgonzola cheese, crumbled
    1/2 ts Nutmeg, ground
      2 tb Butter
    3/4 c  Parmesan, grated
 
 Heat cream to simmering, do not boil. Add Gorgonzola, salt, pepper
 and nutmeg; crush Gorgonzola against the pot's sides with the back of
 a wooden spoon until it's thoroughly mixed. Cook rigatoni al dente,
 toss with butter, then mix the pasta into the cream sauce. Mix in
 about half the Parmesan, serve the rest at table.

MMMMM



Cheers

Jim


... Well, if I called the wrong number, why did you answer the phone?

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