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.