i am trying to find a answer to whether spaghetti bolognese is
traditionally done with long thin pasta like spaghetti or taghliatelle
or with shorter rotelle or if it makes any difference at all to the
original italians who made the meal.

why was spaghetti invented if it is so inferior to rotelle's salsa
holding ability?

was it designed to taste different or have a different ratio of salsa
to pasta in one fork. or was it made cause its fun to twirl and slurp
up? any idea on the history of these pasta? thanks

Sam