Kajikit wrote:
> Sam :
>
>> 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...

If they advertise SPAGHETTI, they should advise if there are any changes to
the menu, or they should serve SPAGHETTI. I would not like to order
tortellini and be given Ravioli either.

--
Leabee knows best