Noodling around in Wednesday's Your Table

Your Wednesday Anniston Star food section has a complete guide to pasta -- both whole wheat and regular -- and how to match the right sauce with the right noodle. These aren't fussy recipes; imagine that they're created by busy Italians who've got better things to do than squeeze tomatoes all day.

Pat Kettles takes us to Bordeaux in her Uncorked column, and Prudence Hilburn kicks off a collection of classically sweet recipes.

For an ender, we've got rhubarb and the formula for making a perfect from-scratch cake.

Enjoy. Life's too short to eat bad food.