Joshuall wrote:
> I grew up on the east coast (Upper New York State).

Hmm, my new stompping grounds... you wouldn't happen to be from around
the Capital district?

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.
>
> --
> God Bless America
>
> Josh The Bad Bear