Without moving from my seat I can think of these pastas in my larder: Orzo, vermicelli, umbria, shells, fusilli, ditalini, elbow spaghetti, rings, capellini. OK, I got up and looked. I also have little teeny stars, something shaped sort of like a conch shell. orrechiette, corkscrews and some linquine. How do you use what you have? I propose a submission of recipes using the pastas and these 'rules': Each post should have a recipe and the subject line should indicate the type of pasta used, and each post should contain REC to indicate there's a recipe included. E.g., REC: Spaghetti - Spaghetti Bravissimo. I'm suggesting separate posts for each recipe so that the pissing contests that are sure to ensue will be appropriately placed. Maybe it will contain the drift a bit. I'll go first. -- -Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!