Jerry Avins wrote:
> I twirl spaghetti on a fork. If it's heaped on a
> plate, a tablespoon
> makes a convenient support while twirling. If it's
> in a bowl, as I
> prefer it, the curve of the side of the bowl is all
> the support
> needed. Some people cut long pasta into short
> pieces before taking it
> up on a fork. A few cooks break it into short
> pieces before cooking
> it. What do you do?
>
> Jerry

slurp from the end of each strand. One @ a time.
'-)