Sam had something important to tell us on 9 Sep 2004 09:39:24 -0700:

>hi there,
>
>we ate yesterday at an 'italian' resturant ordering spaghetti
>bolognese.
>
>the plate was of macaroni spirals mixed about in bolognese sauce.
>
>it did not resemble my preconceptional idea that spaghetti bolognese
>is a dish of cooked spaghetti or other long thin pasta with bologese
>sauce neatly poured on the top.
>
>the waiter and the owners said that macaroni is the same as spagetti.
>as i am not italian i felt i wasnt in a position to argue with people
>who have been eating these dishes since their childhood.
>
>Maybe some here could enlighten me, can you use macaroni spirals and
>still call it spaghetti bologese? would you serve it that way in your
>resturant?

I don't think I'd serve it in a restaurant because people EXPECT
traditional spaghetti, but really all egg pasta is the same. When I
cook spaghetti at home I prefer spirals or shells because they hold
the sauce better and you don't have to chase it around the plate or
struggle to wrap it on the fork. The restaurant probably ran out of
spaghetti and substituted what they had on hand...
--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 10th Sept 2004 - 107 cards, 66 SB pages, 10 digital SB pages, 72 decos

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