bakechef
Executive Chef
Usually a spoon twirler, and I like it that way!
I am a fork-only twirler by nature, but there is an exception:
If it's served on a plate vs. a bowl, and the plate is filled edge to edge leaving nowhere against which to twirl my fork. I ran into this issue when I got a plate of linguini on a smaller paper plate and had nowhere to twirl my fork so a spoon was really helpful until some of the plate cleared up. If I don't have something to twirl my fork against, I end up with too big of a bite since it just keeps pulling more and more on the fork.
Besides tasting amazing, I also like adding parmesan to my pasta so that it congeals a bit and makes the pasta stay twirled up on the fork without wanting to unravel as much. I also MUCH prefer linguini over spaghetti for this reason as it tends to want to lay flat and stay on the fork more easily.
Obviously I've never given this topic a second thought in my entire life.
Oh my goodness, that is you, Fiona? I have been wondering if it was a wee family member of yours. Adorable!
I cut it up with a knife and fork...if I cant do the twirl just right
I should vote for Teddy as a slurper.
i'm curious. do slurpers wear their napkin tucked into their collar goombah style? you know, to prevent the bits of sauce from being whiplashed around, and on to your shirt?
...
for the twirlers: do you finish with a slurp or bite?
I'm a twirler goombah style...
A bite, but in a friendly setting I finish with a good old piece of bread to assimilate any sauce remaining on plate.
Since I don't eat bread, I want only a little sauce on my pasta. Just enough to make it pink. I would rather have sausage and meatballs that have finished their cooking in the gravy. Can you tell I am not Italian?
I cannot. My mamma always prepares pinkish pasta!