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Author Topic: Country ham  (Read 11228 times)

Offline Jmolinari

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Re: Country ham
« Reply #30 on: April 17, 2012, 01:55:52 PM »
a heavy shape b/c of the cream. Penne or rigatoni. Fusilli would work too as it would gather the cream in the spirals.
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Offline LizR

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Re: Country ham
« Reply #31 on: April 17, 2012, 03:02:19 PM »
Thanks. I'm thinking fusilli.
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