雖然小人亞洲胃居多，但係都喜歡pasta嘅。Christmas之前有一日去咗一間意大利雜貨店搵嘢。點知俾我見到呢啲好有趣嘅意大利麵。 雖然唔知道點整好，但係揀返兩個我最鍾意嘅醬，ie 青醬同埋蒜蓉油，發覺都work喎。不過黑色嗰隻麵有啲黐埋，已經包裝住嘅時間，但係佢都有一兩條分唔開。 Tried to make fusilli lunghi with chicken in pesto sauce and ink noodles with seafood in garlic oil/butter. Not sure if these are the best sauces for these noodles? Also a little bit of ink noodles were stuck together even though I used olive oil. Any expert in pasta making is welcome to comment.