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Since ours are very irregular in shape, perhaps even excessively so, they don’t cling together one against another in clumps of three, four or five.
At most two, and that’s nothing but a pleasant advantage.
They hold up excellently during cooking.
After 8 minutes, they’re very good with sauces of seafood, meat, fresh vegetables or mixed with those cheeses that become stringy in a cold buffet.
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