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I mean proper pasta shapes. Why are there so many? I mean, what possible difference does a slight change in shape make when it's drenched in Dolmio?
JulianA's Composer or Pasta thread showed normal spaghetti, then another type the same, except hollow. What for?
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It's all the same taste Innit....
I must be a pasta heathen... 
Posted : 09/01/2014 6:55 pm