>Nancy Young writes:
>
>"Bob (this one)" wrote:
>
>> Spaghetti means "little strings" and is a specific shape. It's not the
>> generic name for pasta (which *is* the generic name).
>
>I'm not arguing, of course you're correct, but growing up, if you
>were at an Italian family's house, they might say, we're having
>spaghetti, you want to stay for dinner? You didn't know what you'd
>get could be anything from actual spaghetti to rotelli to lasagna.

I don't think so. Growing up in Brooklyn, all the Italian families I knew
refered to pasta generically (and familiarilly) as "macaronis", in fact I never
heard them use the word 'pasta' except for when refering to the *dough* and the
forming thereof.

>I still say the spiral pasta is much better for bolognese sauce than
spaghetti.

Wouldn't that depend on the magnitude and configuration of ones oral orifice
and how well one twirls? <g>

By spiral I suspect you mean rotini/rotelli (screws)... I equate those with the
pasta used for deli salads, I place them in the same catagory with elbows.
With meat sauce I prefer cut fusilli (little springs).


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

A Brit in Canada wrote:

> For the edification of all us remedials, what is the
> "traditional service" for spaghetti?
>
> I can't imagine such a humble food has much of a traditional
> service in its traditional home.

Then it is time for you to go read about it. While I've loved you for
years and you've meant the world to me, do your own homework and
acquire this most basic level of education by your own hand.

Your imagination needs furbishing.

Pastorio

A Brit in Canada wrote:

> For the edification of all us remedials, what is the
> "traditional service" for spaghetti?
>
> I can't imagine such a humble food has much of a traditional
> service in its traditional home.

Then it is time for you to go read about it. While I've loved you for
years and you've meant the world to me, do your own homework and
acquire this most basic level of education by your own hand.

Your imagination needs furbishing.

Pastorio

Kajikit wrote:
> Sam :
>
>> hi there,
>>
>> we ate yesterday at an 'italian' resturant ordering spaghetti
>> bolognese.
>>
>> the plate was of macaroni spirals mixed about in bolognese sauce.
>>
>> it did not resemble my preconceptional idea that spaghetti bolognese
>> is a dish of cooked spaghetti or other long thin pasta with bologese
>> sauce neatly poured on the top.
>>
>> the waiter and the owners said that macaroni is the same as spagetti.
>> as i am not italian i felt i wasnt in a position to argue with people
>> who have been eating these dishes since their childhood.
>>
>> Maybe some here could enlighten me, can you use macaroni spirals and
>> still call it spaghetti bologese? would you serve it that way in your
>> resturant?
>
> I don't think I'd serve it in a restaurant because people EXPECT
> traditional spaghetti, but really all egg pasta is the same. When I
> cook spaghetti at home I prefer spirals or shells because they hold
> the sauce better and you don't have to chase it around the plate or
> struggle to wrap it on the fork. The restaurant probably ran out of
> spaghetti and substituted what they had on hand...

If they advertise SPAGHETTI, they should advise if there are any changes to
the menu, or they should serve SPAGHETTI. I would not like to order
tortellini and be given Ravioli either.

--
Leabee knows best

Kajikit wrote:
> Sam :
>
>> hi there,
>>
>> we ate yesterday at an 'italian' resturant ordering spaghetti
>> bolognese.
>>
>> the plate was of macaroni spirals mixed about in bolognese sauce.
>>
>> it did not resemble my preconceptional idea that spaghetti bolognese
>> is a dish of cooked spaghetti or other long thin pasta with bologese
>> sauce neatly poured on the top.
>>
>> the waiter and the owners said that macaroni is the same as spagetti.
>> as i am not italian i felt i wasnt in a position to argue with people
>> who have been eating these dishes since their childhood.
>>
>> Maybe some here could enlighten me, can you use macaroni spirals and
>> still call it spaghetti bologese? would you serve it that way in your
>> resturant?
>
> I don't think I'd serve it in a restaurant because people EXPECT
> traditional spaghetti, but really all egg pasta is the same. When I
> cook spaghetti at home I prefer spirals or shells because they hold
> the sauce better and you don't have to chase it around the plate or
> struggle to wrap it on the fork. The restaurant probably ran out of
> spaghetti and substituted what they had on hand...

If they advertise SPAGHETTI, they should advise if there are any changes to
the menu, or they should serve SPAGHETTI. I would not like to order
tortellini and be given Ravioli either.

--
Leabee knows best

Nancy Young wrote:
> "Bob (this one)" wrote:
>
>> Spaghetti means "little strings" and is a specific shape. It's not
>> the generic name for pasta (which *is* the generic name).
>
> I'm not arguing, of course you're correct, but growing up, if you
> were at an Italian family's house, they might say, we're having
> spaghetti, you want to stay for dinner? You didn't know what you'd
> get could be anything from actual spaghetti to rotelli to lasagna.

Really ?
I find Australian-Italians *very* specific about their pasta, and would just
say "we're having pasta" ( if the exact meal was unknown at the time of
asking ). If they said "spaghetti", then you'd be getting the long stuff

> I still say the spiral pasta is much better for bolognese sauce
> than spaghetti.

agreed.


--
Leabee knows best

Nancy Young wrote:
> "Bob (this one)" wrote:
>
>> Spaghetti means "little strings" and is a specific shape. It's not
>> the generic name for pasta (which *is* the generic name).
>
> I'm not arguing, of course you're correct, but growing up, if you
> were at an Italian family's house, they might say, we're having
> spaghetti, you want to stay for dinner? You didn't know what you'd
> get could be anything from actual spaghetti to rotelli to lasagna.

Really ?
I find Australian-Italians *very* specific about their pasta, and would just
say "we're having pasta" ( if the exact meal was unknown at the time of
asking ). If they said "spaghetti", then you'd be getting the long stuff

> I still say the spiral pasta is much better for bolognese sauce
> than spaghetti.

agreed.


--
Leabee knows best

Be a nice little troll and **** off.



"Bob (this one)" > wrote in
:

> A Brit in Canada wrote:
>
>> For the edification of all us remedials, what is the
>> "traditional service" for spaghetti?
>>
>> I can't imagine such a humble food has much of a
>> traditional service in its traditional home.
>
> Then it is time for you to go read about it. While I've
> loved you for years and you've meant the world to me, do
> your own homework and acquire this most basic level of
> education by your own hand.
>
> Your imagination needs furbishing.
>
> Pastorio
>

Be a nice little troll and **** off.



"Bob (this one)" > wrote in
:

> A Brit in Canada wrote:
>
>> For the edification of all us remedials, what is the
>> "traditional service" for spaghetti?
>>
>> I can't imagine such a humble food has much of a
>> traditional service in its traditional home.
>
> Then it is time for you to go read about it. While I've
> loved you for years and you've meant the world to me, do
> your own homework and acquire this most basic level of
> education by your own hand.
>
> Your imagination needs furbishing.
>
> Pastorio
>

A Brit in Canada wrote:

> Be a nice little troll and **** off.

Be a nice little ignoramus and buy a book that doesn't come with
crayons. Maybe learn to use the resources at your widdle fingies and
at least make a tiny effort at learning without having everything
brought to you.

A suitable epitaph... "I can't imagine..."

Pastorio


> "Bob (this one)" > wrote in
> :
>
>>A Brit in Canada wrote:
>>
>>>For the edification of all us remedials, what is the
>>>"traditional service" for spaghetti?
>>>
>>>I can't imagine such a humble food has much of a
>>>traditional service in its traditional home.
>>
>>Then it is time for you to go read about it. While I've
>>loved you for years and you've meant the world to me, do
>>your own homework and acquire this most basic level of
>>education by your own hand.
>>
>>Your imagination needs furbishing.
>>
>>Pastorio

A Brit in Canada wrote:

> Be a nice little troll and **** off.

Be a nice little ignoramus and buy a book that doesn't come with
crayons. Maybe learn to use the resources at your widdle fingies and
at least make a tiny effort at learning without having everything
brought to you.

A suitable epitaph... "I can't imagine..."

Pastorio


> "Bob (this one)" > wrote in
> :
>
>>A Brit in Canada wrote:
>>
>>>For the edification of all us remedials, what is the
>>>"traditional service" for spaghetti?
>>>
>>>I can't imagine such a humble food has much of a
>>>traditional service in its traditional home.
>>
>>Then it is time for you to go read about it. While I've
>>loved you for years and you've meant the world to me, do
>>your own homework and acquire this most basic level of
>>education by your own hand.
>>
>>Your imagination needs furbishing.
>>
>>Pastorio

Bob (this one) wrote:

> Kajikit wrote:
>
>> Sam had something important to tell us on 9 Sep 2004 09:39:24 -0700:
>>
>>> hi there,
>>>
>>> we ate yesterday at an 'italian' resturant ordering spaghetti
>>> bolognese.
>>>
>>> the plate was of macaroni spirals mixed about in bolognese sauce.
>>>
>>> it did not resemble my preconceptional idea that spaghetti bolognese
>>> is a dish of cooked spaghetti or other long thin pasta with bologese
>>> sauce neatly poured on the top.
>>>
>>> the waiter and the owners said that macaroni is the same as spagetti.
>>> as i am not italian i felt i wasnt in a position to argue with people
>>> who have been eating these dishes since their childhood.
>>>
>>> Maybe some here could enlighten me, can you use macaroni spirals and
>>> still call it spaghetti bologese? would you serve it that way in your
>>> resturant?
>>
>>
>> I don't think I'd serve it in a restaurant because people EXPECT
>> traditional spaghetti, but really all egg pasta is the same. When I
>> cook spaghetti at home I prefer spirals or shells because they hold
>> the sauce better and you don't have to chase it around the plate or
>> struggle to wrap it on the fork. The restaurant probably ran out of
>> spaghetti and substituted what they had on hand...
>
>
> I hardly know where to start...
>
> Spaghetti means "little strings" and is a specific shape. It's not the
> generic name for pasta (which *is* the generic name).
>
> Spaghetti isn't egg pasta. Virtually never will you find egg pasta in
> the shape of spaghetti.
>
> Spirals (whatever that shape really is) and shells are names of other
> pastas, not other spaghetti.
>
> Bolognese sauce isn't served with spaghetti in the traditional service.
>
> OP and reply are both in need of a remedial read about pasta.
>
> Pastorio
>


You completely missed the OP's point that he ordered spaghetti in a
restaurant, was served rotelli, and when he asked about it the waiter
and the manager said, "Bhah, what difference does it make, it's all pasta"

They should have called it "rotelle bolognese", or "pasta bolognese",
but should not have called it spaghetti on the menu and then served a
different noodle, and argued with the customer about it. They could
have said they were out of spaghetti and substituted rotelli because it
is nicer with that sauce. Or something. But not "it's all the same".

Best regards,
Bob

Bob (this one) wrote:

> Kajikit wrote:
>
>> Sam had something important to tell us on 9 Sep 2004 09:39:24 -0700:
>>
>>> hi there,
>>>
>>> we ate yesterday at an 'italian' resturant ordering spaghetti
>>> bolognese.
>>>
>>> the plate was of macaroni spirals mixed about in bolognese sauce.
>>>
>>> it did not resemble my preconceptional idea that spaghetti bolognese
>>> is a dish of cooked spaghetti or other long thin pasta with bologese
>>> sauce neatly poured on the top.
>>>
>>> the waiter and the owners said that macaroni is the same as spagetti.
>>> as i am not italian i felt i wasnt in a position to argue with people
>>> who have been eating these dishes since their childhood.
>>>
>>> Maybe some here could enlighten me, can you use macaroni spirals and
>>> still call it spaghetti bologese? would you serve it that way in your
>>> resturant?
>>
>>
>> I don't think I'd serve it in a restaurant because people EXPECT
>> traditional spaghetti, but really all egg pasta is the same. When I
>> cook spaghetti at home I prefer spirals or shells because they hold
>> the sauce better and you don't have to chase it around the plate or
>> struggle to wrap it on the fork. The restaurant probably ran out of
>> spaghetti and substituted what they had on hand...
>
>
> I hardly know where to start...
>
> Spaghetti means "little strings" and is a specific shape. It's not the
> generic name for pasta (which *is* the generic name).
>
> Spaghetti isn't egg pasta. Virtually never will you find egg pasta in
> the shape of spaghetti.
>
> Spirals (whatever that shape really is) and shells are names of other
> pastas, not other spaghetti.
>
> Bolognese sauce isn't served with spaghetti in the traditional service.
>
> OP and reply are both in need of a remedial read about pasta.
>
> Pastorio
>


You completely missed the OP's point that he ordered spaghetti in a
restaurant, was served rotelli, and when he asked about it the waiter
and the manager said, "Bhah, what difference does it make, it's all pasta"

They should have called it "rotelle bolognese", or "pasta bolognese",
but should not have called it spaghetti on the menu and then served a
different noodle, and argued with the customer about it. They could
have said they were out of spaghetti and substituted rotelli because it
is nicer with that sauce. Or something. But not "it's all the same".

Best regards,
Bob

zxcvbob wrote:

> Bob (this one) wrote:
>
>> Kajikit wrote:
>>
>>> Sam had something important to tell us on 9 Sep 2004 09:39:24 -0700:
>>>
>>>> hi there,
>>>>
>>>> we ate yesterday at an 'italian' resturant ordering spaghetti
>>>> bolognese.
>>>>
>>>> the plate was of macaroni spirals mixed about in bolognese sauce.
>>>>
>>>> it did not resemble my preconceptional idea that spaghetti bolognese
>>>> is a dish of cooked spaghetti or other long thin pasta with bologese
>>>> sauce neatly poured on the top.
>>>>
>>>> the waiter and the owners said that macaroni is the same as spagetti.
>>>> as i am not italian i felt i wasnt in a position to argue with people
>>>> who have been eating these dishes since their childhood.
>>>>
>>>> Maybe some here could enlighten me, can you use macaroni spirals and
>>>> still call it spaghetti bologese? would you serve it that way in your
>>>> resturant?
>>>
>>>
>>>
>>> I don't think I'd serve it in a restaurant because people EXPECT
>>> traditional spaghetti, but really all egg pasta is the same. When I
>>> cook spaghetti at home I prefer spirals or shells because they hold
>>> the sauce better and you don't have to chase it around the plate or
>>> struggle to wrap it on the fork. The restaurant probably ran out of
>>> spaghetti and substituted what they had on hand...
>>
>>
>>
>> I hardly know where to start...
>>
>> Spaghetti means "little strings" and is a specific shape. It's not the
>> generic name for pasta (which *is* the generic name).
>>
>> Spaghetti isn't egg pasta. Virtually never will you find egg pasta in
>> the shape of spaghetti.
>>
>> Spirals (whatever that shape really is) and shells are names of other
>> pastas, not other spaghetti.
>>
>> Bolognese sauce isn't served with spaghetti in the traditional service.
>>
>> OP and reply are both in need of a remedial read about pasta.
>>
>> Pastorio
>>
> You completely missed the OP's point that he ordered spaghetti in a
> restaurant, was served rotelli, and when he asked about it the waiter
> and the manager said, "Bhah, what difference does it make, it's all pasta"

Um, I wasn't replying to the OP. I was replying to the simpleton who
posted that middle note, and only in passing at the end to the OP.

> They should have called it "rotelle bolognese", or "pasta bolognese",
> but should not have called it spaghetti on the menu and then served a
> different noodle, and argued with the customer about it. They could
> have said they were out of spaghetti and substituted rotelli because it
> is nicer with that sauce. Or something. But not "it's all the same".

I agree with this. The bastids...

Pastorio

zxcvbob wrote:

> Bob (this one) wrote:
>
>> Kajikit wrote:
>>
>>> Sam had something important to tell us on 9 Sep 2004 09:39:24 -0700:
>>>
>>>> hi there,
>>>>
>>>> we ate yesterday at an 'italian' resturant ordering spaghetti
>>>> bolognese.
>>>>
>>>> the plate was of macaroni spirals mixed about in bolognese sauce.
>>>>
>>>> it did not resemble my preconceptional idea that spaghetti bolognese
>>>> is a dish of cooked spaghetti or other long thin pasta with bologese
>>>> sauce neatly poured on the top.
>>>>
>>>> the waiter and the owners said that macaroni is the same as spagetti.
>>>> as i am not italian i felt i wasnt in a position to argue with people
>>>> who have been eating these dishes since their childhood.
>>>>
>>>> Maybe some here could enlighten me, can you use macaroni spirals and
>>>> still call it spaghetti bologese? would you serve it that way in your
>>>> resturant?
>>>
>>>
>>>
>>> I don't think I'd serve it in a restaurant because people EXPECT
>>> traditional spaghetti, but really all egg pasta is the same. When I
>>> cook spaghetti at home I prefer spirals or shells because they hold
>>> the sauce better and you don't have to chase it around the plate or
>>> struggle to wrap it on the fork. The restaurant probably ran out of
>>> spaghetti and substituted what they had on hand...
>>
>>
>>
>> I hardly know where to start...
>>
>> Spaghetti means "little strings" and is a specific shape. It's not the
>> generic name for pasta (which *is* the generic name).
>>
>> Spaghetti isn't egg pasta. Virtually never will you find egg pasta in
>> the shape of spaghetti.
>>
>> Spirals (whatever that shape really is) and shells are names of other
>> pastas, not other spaghetti.
>>
>> Bolognese sauce isn't served with spaghetti in the traditional service.
>>
>> OP and reply are both in need of a remedial read about pasta.
>>
>> Pastorio
>>
> You completely missed the OP's point that he ordered spaghetti in a
> restaurant, was served rotelli, and when he asked about it the waiter
> and the manager said, "Bhah, what difference does it make, it's all pasta"

Um, I wasn't replying to the OP. I was replying to the simpleton who
posted that middle note, and only in passing at the end to the OP.

> They should have called it "rotelle bolognese", or "pasta bolognese",
> but should not have called it spaghetti on the menu and then served a
> different noodle, and argued with the customer about it. They could
> have said they were out of spaghetti and substituted rotelli because it
> is nicer with that sauce. Or something. But not "it's all the same".

I agree with this. The bastids...

Pastorio

"Sam" > wrote in message
om...
> hi there,
>
> we ate yesterday at an 'italian' resturant ordering spaghetti
> bolognese.
>
> the plate was of macaroni spirals mixed about in bolognese sauce.
>
> it did not resemble my preconceptional idea that spaghetti bolognese
> is a dish of cooked spaghetti or other long thin pasta with bologese
> sauce neatly poured on the top.
>
> the waiter and the owners said that macaroni is the same as spagetti.
> as i am not italian i felt i wasnt in a position to argue with people
> who have been eating these dishes since their childhood.
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?

What do you mean with maccaroni spirals?
Fusilli?

Almost any shape of pasta can be topped with ragù (bolognese sauce).
Ragù (pronouced ragoo, for the few...) is one of the few sauces that can be
"topped" on the pasta (with plenty of parmesan, slurp!) and not sauted with
it.
If you will have the luck to be in Bologna once to gain 5-6 lbs per day, you
will find that there are jus "tagliatelle alla bolognese".
Just tagliatelle: fresh pasta. Other shapes are very common in different
region because of the relative lack of daily fresh tagliatelle.
Now we have semi-industrial fresh tagliatelle in markets every day. So we do
prefer tagliatelle.
But remeber thin my granmom rule: "the thicker the sauce, the bigger the
pasta".

Luca (ITA)

"Sam" > wrote in message
om...
> hi there,
>
> we ate yesterday at an 'italian' resturant ordering spaghetti
> bolognese.
>
> the plate was of macaroni spirals mixed about in bolognese sauce.
>
> it did not resemble my preconceptional idea that spaghetti bolognese
> is a dish of cooked spaghetti or other long thin pasta with bologese
> sauce neatly poured on the top.
>
> the waiter and the owners said that macaroni is the same as spagetti.
> as i am not italian i felt i wasnt in a position to argue with people
> who have been eating these dishes since their childhood.
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?

What do you mean with maccaroni spirals?
Fusilli?

Almost any shape of pasta can be topped with ragù (bolognese sauce).
Ragù (pronouced ragoo, for the few...) is one of the few sauces that can be
"topped" on the pasta (with plenty of parmesan, slurp!) and not sauted with
it.
If you will have the luck to be in Bologna once to gain 5-6 lbs per day, you
will find that there are jus "tagliatelle alla bolognese".
Just tagliatelle: fresh pasta. Other shapes are very common in different
region because of the relative lack of daily fresh tagliatelle.
Now we have semi-industrial fresh tagliatelle in markets every day. So we do
prefer tagliatelle.
But remeber thin my granmom rule: "the thicker the sauce, the bigger the
pasta".

Luca (ITA)

Luca Pinotti wrote:

> Almost any shape of pasta can be topped with ragù (bolognese sauce).
> Ragù (pronouced ragoo, for the few...) is one of the few sauces that can be
> "topped" on the pasta (with plenty of parmesan, slurp!) and not sauted with
> it.

I'm so happy to hear you say that. I was afraid to say that because
the Italian posters harp on that Americans put their sauce on top
thing, but when it's bolognese, I like a couple of forksful before
I dig into the pasta part.

> If you will have the luck to be in Bologna once to gain 5-6 lbs per day,

(laugh) That was funny.

> But remeber thin my granmom rule: "the thicker the sauce, the bigger the
> pasta".

We've come full circle. I never did understand why the original
poster wanted bolognese on spaghetti anyway. The sauce would just
fall to the bottom. Just me.

nancy

Luca Pinotti wrote:

> Almost any shape of pasta can be topped with ragù (bolognese sauce).
> Ragù (pronouced ragoo, for the few...) is one of the few sauces that can be
> "topped" on the pasta (with plenty of parmesan, slurp!) and not sauted with
> it.

I'm so happy to hear you say that. I was afraid to say that because
the Italian posters harp on that Americans put their sauce on top
thing, but when it's bolognese, I like a couple of forksful before
I dig into the pasta part.

> If you will have the luck to be in Bologna once to gain 5-6 lbs per day,

(laugh) That was funny.

> But remeber thin my granmom rule: "the thicker the sauce, the bigger the
> pasta".

We've come full circle. I never did understand why the original
poster wanted bolognese on spaghetti anyway. The sauce would just
fall to the bottom. Just me.

nancy

Luca Pinotti wrote:

> Almost any shape of pasta can be topped with ragù (bolognese sauce).
> Ragù (pronouced ragoo, for the few...) is one of the few sauces that can be
> "topped" on the pasta (with plenty of parmesan, slurp!) and not sauted with
> it.

I'm so happy to hear you say that. I was afraid to say that because
the Italian posters harp on that Americans put their sauce on top
thing, but when it's bolognese, I like a couple of forksful before
I dig into the pasta part.

> If you will have the luck to be in Bologna once to gain 5-6 lbs per day,

(laugh) That was funny.

> But remeber thin my granmom rule: "the thicker the sauce, the bigger the
> pasta".

We've come full circle. I never did understand why the original
poster wanted bolognese on spaghetti anyway. The sauce would just
fall to the bottom. Just me.

nancy