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BY SANDRA RICHARDSON
Pasta dishes are all the ragebaked macaroni with all kinds of cheeses, spaghetti with all kinds of sauces, noodles with all kinds of good-tasting toppers.
But macaroni, spaghetti and noodles are only a beginning, for pasta comes in an endless variety of shapes and sizes. And the ways of using pasta are limited only by the t cook’s imagination.
There’s tiny orzo, sometimes called barley pasta, that resembles rice grains and, indeed, can be used as a rice substitute in many dishes. It’s the pasta that stars along with
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