On Wed, 20 Jul 2011 09:55:41 -0500, Andy > wrote:

>Brooklyn1 <Gravesend1> wrote:
>
>> On Wed, 20 Jul 2011 06:16:44 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>>On Jul 16, 9:59*pm, 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?
>>>
>>>Twirl. With a spoon. I don't care if Italians think it's for babies.
>>>
>>>Last night I took the opportunity to experiment. Usually I
>>>cook sphaghetti whole, but I tried breaking it in half.
>>>
>>>Epic fail. Couldn't get those short strands to wind around
>>>the fork properly.
>>
>> The trick to ****ghetti winding is a thick/hearty sauce... thin/watery
>> sauce makes the strands slip off the fork.
>
>
>I like linguine. It stays on the tines better.

Linguinne also packs more densely (like flat fire hose), more in your
mouth.

>Also full-length, not broken strands makes for less slippage.

Never break long pasta except for a toddler.

>I agree about the thick and hearty sauce. For me it's either tomato paste
>or pesto.

I don't like pesto, a waste of good olive oil, pine nuts, and
cheese... pulverized basil is exactly like what I scrape from under my
lawnmower.

>I don't twirl with a spoon.

I like the gals who can twirl.
http://www.youtube.com/watch?v=laVekAildjg