In article >, "Joshuall"
> wrote:

> I grew up on the east coast (Upper New York State). We often went to
> Italian restaurants and many of my boyhood friends were Italian. I
> recall most of their mom's used very thin spaghetti then and we also
> had it when we dined out. Now I can't find the same very thin stuff.
> I've tried most major supermarkets here in Chicago Land and while
> different pastas are marked thin or even "angle hair" they aren't
> really very thin when cooked. Can anyone recommend a brand etc?
> Obviously the thinner the better. Thanks guy/gals.


How about fresh angel hair/cappelini? I use either the local Creamette
brand or sometimes DeCecco. Works for me.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.