Comfort food: That is the claim to fame of good ole pasta.
Large, small, flat, round, tubular, shell-like – there is a shape for every culinary purpose and mood. Thanks to technology, not only do we have different shapes of pasta, we have pasta from sources other than their traditional durum or semolina ancestor (types of wheat). There are rice (white or brown), corn, quinoa, soy, tapioca and other grain-based pastas. These alternative sources can…