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Tiny Pastas, Big Flavors

by Tony Rosenfeld

For informal summer eating, warm pasta salads made with small pastas can't be beat, says Tony Rosenfeld. In this article, he sings the praises of ditalini, orzo, shells, and orecchiette and offers four recipes that will please your family and guests as well.


From Fine Cooking 51, pp. 42-44
June 1, 2002

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