It depends on your definition of "strongness". Pasta can be more rigid, but toothpicks have more flexibility, depending on conditions. Like everything else, it depends on the rules.
A roll forming machine is commonly used for bending sheet metal and is very useful for making uniform parts for things such as automobiles. There is also a wide variety of patterns that are possible to make by using this machine such as stars or hearts.
Nutrient Function Sources Carbohydrates energy Potatoes, pasta, whole grains Minerals Regulate vital processes, necessary for formation of healthy bones and teeth Dairy, grains, vegetables Vitamins Help regulate digestion, absorption and metabolism of other nutrients Fruits, dairy, grains, nuts, meat Protein Growth, maintenance and repair of the body's cells, energy Fish, meat, eggs, milk, some soybean products Fats Regulate body temperature, supply energy, transport vitamins A, D, E, K in the blood, source of linoleic acid Fish, dairy, olive/canola/ soybean/cottonseed/corn oil Water Transports nutrients, carries waste from cells, vital to every body function Water, milk, juice, some fruits and vegetables
A 'molded case circuit breaker' is a common designation for the circuit breakers used in the main electrical panel of most American homes. The name is meant to infer that it is designed to never be opened, repaired, or modified. Replacement is the only option.
you should us whole wheat and tell me how it went??
elbow
You get lots of pasta and stick them together. Do not use glue as it is not tasty. I find that if you use semen, it sticks for much longer and tastes better.
"Hola que pasa" translates to "Hello, what's up" in English. It is commonly used as a casual greeting to check in on how someone is doing or to start a conversation.
I assume it can be done but I can't imagine what the pasta would be like after going through that process.
chicken can always be boiled. I wouldn't recommend it though.
It looks like pasta and has a texture like pasta, but it's still probably not going to fool anyone. The flavor is very mild (you might even call it bland) with none of that sweet, earthy, squash-like flavor we associate with butternut and acorn squash.
That would depend on the type of pasta you use, but more specifically also on the type of sauce you eat with the pasta. Wholewheat pastas and pasta made with the addition of vegetables like spinach is better than just plain white pasta. Also, pasta made from spelt or millet flour is also healthier. And then in terms of the sauce you eat with pasta, vegetable-based sauces and low-fat sauces is going to be healthier than meat-based or sauces with lots of cream and added fat.
All purpose flour would be a better substitute then just normal white flour, but yes it can be used as a substitute. If you are using it to make pasta though, try to use the pasta immediately. If you don't, the pasta's going to be mushy, because for some reason the semolina is what keeps the pasta firm.
pasta, pizza, calzones, tiramisu, and chicken. PASTA PASTA PASTA PASTA PASTA
Pasta tacos, pasta salad, pasta and cheese, pasta and herds, and pasta and meatball..........really anything if you use your mind
•Pasta is broadly classified as •Pasta secca (dry pasta) •Pasta fresca (fresh pasta) •The above pasta are further classified as: •Pasta lunga (long pasta) more than 6cms. •Pasta corta (short pasta) •The above are the main basis for classifying pasta other than these pasta is also classified according to the color, stuffed or plain etc. the variety of flour used is also a basis for classifying pasta.