Sonja Kehr Executive chef, CSC, CDM, CFPP Bowling Green State University Union Dining Services Bowling Green, OH "We serve cold pasta blends as an ingredient in entrèe noodle salads, and regularly stock and serve rice and buckwheat pastas as part of our ethnic cycle menus. We also offer hot noodle bowls made-to-order at a wok station. "Some of our favorite ingredients for spicing up ordinary pasta dishes are blue cheese and smoked salmon (see recipes) added to alfredo sauce. Sundried ...

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