So many shapes, so many choices. We encourage getting creative with any type that catches your eye, but everyone tends to gravitate toward one type over another, restocking the pantry with the same old shapes. For most people, Italian pastas feel interchangeable: fresh, homemade marinara sauce tastes just as delicious atop penne as piled on linguine. But traditional Italian cooking holds a method to the unending list of noodles.
Each pasta’s form and texture play a bigger part in sauce pairings, thick or thin, warm or cold. Sturdier noodles stand up to heavy cream-based and meat sauces while more delicate types compliment oil-based entrées. And of course, a few of our favourites play well with nearly any “gravy” out there. We’ve provided a run-through of accessible noodle-sauce pairings for pasta dinners that satisfy everyone around the table.
Crush eggshells into small pieces and sprinkle them on top of the soil. Slugs, cutworms, and other insects are put off by the crunch when they crawl over the sharp edges and will leave for softer pastures. You can also toss the crushed shells into your compost heap. They break down quickly and give your plants a much-needed dose of calcium, which can help with bottom-end rot, a calcium deficiency found in some plants.
A little tip for growing tomatoes: crush or grind eggshells and spread them at the base of your tomato plants. They will love the calcium released from the eggshells over time.
Don’t have time to crush eggshells and sprinkle them on your garden every time you use eggs? Save them up in a bowl in your fridge for a week or two and then run them through a grinder or crush them by hand before spreading them around the base of your plants.
Another tip: before you put your tomato seedlings in the ground, “plant” a whole egg in the bottom of the hole before you put your tomato plant in. As the egg breaks down, it will release nutrients into the soil.