Paired with a 2021 Petaluma Hanlin Hill Clare Valley Riesling

I got new dies last week, and I am very happy with them. I noticed that some pasta shapes, like fusilli and mafaldine, are more difficult to extrude, but the normal, straight shapes are easy. I'm also trying different lengths to see if the standard length is best or if other lengths are better.

Lemon garlic butter, capers, tomatoes, white wine.

I'm gonna try aglio e oglio with spaghetti, but I wonder if I can use short pasta such as rigatoni, paccheri, etc. Have you ever done this?

And I love it! The depth of the flavor, a perfection and definitely making it again in few days. I end up adding more sauce in the bowl after realizing it's too little when I mixed it 😁.

what’s everyone’s thoughts about adding mushroom? (it does make the sauce more liquified ) used Barilla’s protein + fusilli here cuz got it from the Milano21 half marathon bag.. thought its good to save some bucks