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From: ccc@bu-cs.UUCP (Cameron Carson)
Newsgroups: net.cooks
Subject: Pasta: USA vs. Italy
Message-ID: <610@bu-cs.UUCP>
Date: Wed, 28-Aug-85 11:05:03 EDT
Article-I.D.: bu-cs.610
Posted: Wed Aug 28 11:05:03 1985
Date-Received: Fri, 30-Aug-85 01:02:32 EDT
Organization: Boston Univ Comp. Sci.
Lines: 30

>Subject: Re: Pesto Recipe Wanted
>Spoon it over your favorite kind of hot cooked
>pasta (my italian friends who gave me the recipe like rigatoni since the
>pesto kind of works its way inside).

An observation:
Growing up in the western US, I had a very narrow concept of pasta.
Leaving egg-noodle-type pastas aside, the only pasta that got much
airplay, so to speak, was spaghetti, with an occasional lasagna thrown in.
Then I spent nearly two years living in Italy, and the only people I saw 
eating spaghetti were americans; only one (1) time did I ever see spaghetti 
prepared as a first course in an italian home.  The standard pasta
was 'penne rigate' or what I buy here as one type or another of
rigatoni/mostaccioli/ziti.  So, could someone with more experience answer 
this question: Is spaghetti-eating more common in other regions of Italy
(I spent all my time in Puglia and Sicily)[no Sicily flames]?

A pasta-related episode:
A native vistor to the largely american office I worked in became quite 
nauseous when he saw us eating a kind of macaroni salad.  He found the
thought of eating cold pasta with mayonnaise to be quite disgusting.
Needless to say, he refused all offers to try some.

-- 
Cameron C. Carson
Distributed Systems Group
Boston University ACC

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