"DavidW" > wrote in message
...
> Julie Bove wrote:
>> "DavidW" > wrote in message
>>> Julie Bove wrote:
>>>> "DavidW" > wrote in message
>>>>> Julie Bove wrote:
>>>>>>
>>>>>> That *is* what grated means. Perhaps you wanted shredded?
>>>>>
>>>>> Well, another reason I posted here rather than "look it up on the
>>>>> Web" was to see if people thought that extra fine is generally
>>>>> considered the way it should be. A little coarser is my preference,
>>>>> and from memory the restaurants I've been to didn't grate theirs
>>>>> ultra-fine.
>>>>
>>>> It depends on what you are making and how you want it. If I am
>>>> making a pasta salad, I would want big curls in there. And
>>>> sometimes I want big curls on my pasta. For soup? I would
>>>> probably want grated.
>>>
>>> For pasta and Bolognese-style sauce.
>>>
>>> I didn't consider that it might vary with the dish.
>>
>> It does. Your recipe should tell you how you need it.
>
> I got it from a sibling, not out of a book. It's just a sauce recipe; no
> mention of cheese. But I would have thought that the cheese would be
> similar for any Italian-style minced beef & tomato sauce.
>
>> For that I would use a coarse shred.
>
> If that's typical then at least my instinct was right that a super-fine
> powder is not the most suitable texture.

I don't know if it's typical but it's what I would do. For larger pasta
shapes and heavier sauces, I use larger cheese pieces. For something like
angel hair or spaghetti I would use the more powdery stuff.