Pasta is full of carbs, but that doesn't matter

Tomatoes or cream? Here's your guide

By Debra Samuels

Globe Correspondent / February 4, 2004

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ROME -- A nattily dressed gentleman, unlit cigar poised between his lips, studies the pastas in a soccer-field-length supermarket aisle. Signore Pino Magno is an Italian diplomat who loves to cook. He is choosing pasta to go with one of his sauces. After much consideration, Magno decides on a bag of casarecce, a delicately once-twisted, short shape with a channel ... (Full Article: 914 Words)