What's the right way to eat spaghetti? How do you do it?

Cookie

Cookie

Well-known Member
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Ontario
Do you eat spaghetti with a knife and fork, wind it around your fork, use a spoon, or just scoop it into your mouth?

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Well, I try the wind it around the fork with a spoon on the end of the tongs but it ends up with some hanging down anyhow so then I shovel it in and hope no one notices the sauce on my goatee.
 
Alone I just shovel it in too, Jim. Formal Italian meal, I follow custom.
 

To be honest, I eat it badly. I have arthritis in my fingers and the last few years I drop things a lot and sure can't "twirl" a fork. :) I only have it at home as my husband thinks he doesn't like pasta so we never go out to Italian restaurants. I usually prefer to use angel hair as I can manage it better.
 
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I use strictly 100% whole-wheat pasta, thin and regular spaghetti, linguine, and the twisted cork-screw ones (rotini?), and break all but those into short pieces while still uncooked. I love the stuff so much, I have it nearly everyday, whenever we are not eating out. My wife convinced me to switch from plain to whole-wheat, for health reasons. I would do myself a favor to cut back, it's loaded with calories and carbs. Self-centered, immovable old man..... imp
 
I love the very thin Capellini noodles with sauce, they are quick cooking and light. I try to eat it without getting sauce all over myself, so I use the winding around the fork method or if I'm feeling extra dainty, I'll wind my noodles into a spoon with my fork, much neater and my clothes stay clean(er). But I do sometimes use the shovel it in method when I'm very hungry and by myself.
 
Twirl a small amount around a fork, just enough to be able to shove into my mouth without a mess. Gawd, I love the stuff! Whole wheat of course is a healthier choice but doesn't taste as good as the high carb white pasta.

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You have to wear a dirty white athletic T-shirt, hunch over the bowl and eat it while arguing with everyone else at the table - THAT'S Italian!
 
I break it in half before I put it into the boiling water ( sacrilege according to professional Chefs, but who cares) :D and when it's cooked I just twirl it around a fork and use a spoon as a press! Much less mess :)
 
I rarely make the long spaghetti. Usually use rotini or some other pasta (which I also use in salads). If I eat the long spaghetti I break it as I'm putting it into the hot water, and/or cut it when I'm eating it.
 
I'm like Holly; break it in half before it's cooked; or simply use a different form of pasta, like medium shells.

But, with spaghetti, I twirl it around with my fork using the plate as a press. Then suck up as much as I can
and hope no one's looking.
 
imp said:
I use strictly 100% whole-wheat pasta, thin and regular spaghetti, linguine, and the twisted cork-screw ones (rotini?), and break all but those into short pieces while still uncooked. I love the stuff so much, I have it nearly everyday, whenever we are not eating out. My wife convinced me to switch from plain to whole-wheat, for health reasons. I would do myself a favor to cut back, it's loaded with calories and carbs. Self-centered, immovable old man..... imp
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We eat the high protein whole grain variety... I also break them into small pieces uncooked.. Much neater and easier to eat.
 
How many enjoy spaghetti or other pasta served with sauces other than tomato-based? For variety, I use cream soup, mushroom or chicken, sometimes celery, but love absolutely the white-sauces made by all the big-names, most seem cheese-based, but have much variety, 4-cheese, Alfredo, etc. Those are extremely high in fat %, thus high in calories, too. Yum! imp
 
We sometimes saute either mushrooms or eggplant and jar roasted red peppers in olive oil, and top our spaghetti with that. Avoid the cream sauces, I like them but too much fat for me.
 
imp said:
How many enjoy spaghetti or other pasta served with sauces other than tomato-based? For variety, I use cream soup, mushroom or chicken, sometimes celery, but love absolutely the white-sauces made by all the big-names, most seem cheese-based, but have much variety, 4-cheese, Alfredo, etc. Those are extremely high in fat %, thus high in calories, too. Yum! imp
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I do not like tomato sauce on pasta. Much prefer Spaghetti Aioli with anchovies and garlic. Or, onions sauteed in butter and Romano Pecorino and Asagio cheese. Or, sauteed dandelion greens or arugula, black oil olives, garlic and onions....and Romano Pecorino. My very favorite.
 
I probably break my spaghetti in smaller pieces than I should when I cook it. Then a little bit of winding. I'm a lousy cook and usually just used bottled sauce.
 
ndynt said:
I do not like tomato sauce on pasta. Much prefer Spaghetti Aioli with anchovies and garlic. Or, onions sauteed in butter and Romano Pecorino and Asagio cheese. Or, sauteed dandelion greens or arugula, black oil olives, garlic and onions....and Romano Pecorino. My very favorite.
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Ohhh Ndynt ..you are making my mouth water :drool1::drool1:I love pasta but rarely cook it because hubbies not keen on it ..
 
Sometimes I simply have the hot spaghetti noodles with some nice olive oil and a sprinkle of parmesan cheese and salt.
 
To answer Sifuphil, the old t-shirt may be one method, but here's what's really Italian: When my husband and I were visiting Italy, we bought an adult-size bib
with Viva Italia! embroidered on the front. For years, he jokingly wore it every time we had pasta.
 

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