On Fri, 11 Mar 2005 14:28:21 -0600, "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.

DiCecco Capellini d'Angeli is very thin and cooks in about 2 minutes.

I haven't found any artisanal pastas as thin as that. I am generally
willing to put up with the extra time for the rough surface and flavor
of the artisanal stuff.


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?