That's what I do. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Charles Rivard Sent: Saturday, February 18, 2012 7:12 PM To: [email protected] Subject: Re: [CnD] Barilla cut spaghetti
Neat idea, but I'll bet you could achieve the same objective by breaking spaghetti to the desired length? --- Shepherds are the best beasts, but Labs are a close second. ----- Original Message ----- From: "Rebecca Manners" <[email protected]> To: <[email protected]> Sent: Saturday, February 18, 2012 4:34 PM Subject: Re: [CnD] Barilla cut spaghetti > Do you know where she got it? > > Becky > > -----Original Message----- > From: Nancy Martin > Sent: Saturday, February 18, 2012 5:21 PM > To: [email protected] ; [email protected] ; > [email protected] > Subject: [CnD] Barilla cut spaghetti > > Hi everyone, > > My sister showed me a pasta product I find intriguing enough to share. > I believe it's made by Barilla. It's cut spaghetti. Each piece is > about half as long as your finger. Not only could you avoid those > endless strands, but this product could be used in soups. I'm not sure > if this is whole grain pasta or not. I was most interested in its > length. > > Nancy Martin > > Oklahoma > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
