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.
>

If there's a big difference in the thickness after you cook it, maybe
you're overcooking it and it's taking on too much water.

Sue(tm)
Lead me not into temptation... I can find it myself!