User talk:Hisana456/@comment-79.12.128.200-20110625121805/@comment-79.12.128.200-20110626092819

Did you really capitalize these two words? :::horrified::::

For your information, spaghetti is but one member of the dry pasta family, which includes an inordinate number of other goods.

Sometimes, I think that the term "pasta" overextends itself, as includes a number of products that bear little or no relationship with each other, neither as commonality nor descent – well, Italian dry pasta (eggless and made with semolina), Italian fresh pasta (with eggs and flour), Chinese/Japanese noodles (with egg or without, and of wheat, rice, millet, buckwheat flour). I _still_ subscribe to the idea that they’ve evolved independently in southern Europe and China/Japan. Mostly. Same for “bread”: you get at least two kinds of leavened products in Europe (of wheat or rye flour, since they’re the only ones that leaven), generally baked, sometimes grilled, and any kind of unleavened products in India, Mexico, and, I wouldn’t be surprised to learn, Central Asia.

Personal tastes? I’ve reached that age where one no longer has a favorite dish – not really. Eating-wise, I pretty much like anything and everything, with a tendency towards fairly spiced dishes. As for cooking, I’ve learned a number of Italian signature dishes, which I’ll possibly depart from as time and experience progresses.