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1 of 1 people found the following review helpful
4.0 out of 5 stars molto bene!, January 30, 2012
This review is from: Rustichella d' Abruzzo Maccheroni al Torchio
I found this pasta in a local shop and the unique shape intrigued me; even when cooking for one, shouldn't dinner be a little special? The shape of the pasta can be very important to the flavors of a particular dish because of how it "holds" the sauce. I made this maccheroni al torchio with bolognese sauce and it turned out simply delicious.

Remember to salt the water as you would with any pasta. These are pretty thick and cook up a little on the tender side; don't worry if you followed the directions and it seems *slightly* over boiled because after it sits in the colander for a few minutes it cools perfectly to al dente.

The sauce clings really well to the pasta and the curls hold the meat from the sauce so every bite is balanced in flavor.

I've added a photo so you can see the shape of the pasta a little better.

Whether cooking for one or many, I think you'll enjoy this tasty, unusual shaped maccheroni.
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Rustichella d' Abruzzo Maccheroni al Torchio
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