276862 Fri Mar 04 18:36:51 -0800 2005 3 31 Home Cooking 0 1461762 this is a dish from the chain restaurant the old spaghetti factory... and this particular dish is my boyfriend's favorite pasta dish ever, reminding him of road trips with the family when he was little, etc. it actually sounds delicious (if really, really unhealthy)... i was hoping that somebody here has either made it or knows the dish very well and could give me some pointers on how it's usually served. i've never been the old spaghetti factory. i've only been able to locate ungrated mizithra; would it be totally contrary to have freshly grated mizithra on the pasta? which spaghetti brand would be best (is it ok to use high quality pasta?). what could i serve this dish with? wine pairings? Link: http://www.americascuisine.com/restrecipe.cfm/restId/481/categoryId/15 Fri Mar 04 18:36:51 -0800 2005 0 thejulia 1 1461811 Weird, I was just mentioning this dish on Not About Food. Yes, you can use any high-quality pasta. Yes, you can grate your own Mizithra if you can find it in chunks. You'll want to grate it fairly fine since it doesn't really melt. Also, I find the OSF version uses FAR too much butter! Your recipe calls for 4 Tablespoons of butter on a 3 oz serving of spaghetti. In the restaurant you often end up with a puddle of butter on your plate and the last few forkfuls are too greasy. So I'd go light on the butter and add more if the BF wants it. You'll also want freshly ground pepper on yours and I like parsley, too, and garlic sauteed with the butter, though that may detract from the BF's experience. Sat Mar 05 13:41:37 -0800 2005 1461762 0 Dorothy 2 1461840 you could substitute ricotta salata for mitzithra the more brown you could get the butter without burning it the better just like making a cajun roux egg noodles work well also Sat Mar 05 18:56:20 -0800 2005 1461811 0 byrd 1 1461924 thank you both for the suggestions and tips! Sun Mar 06 21:52:12 -0800 2005 1461762 0 thejulia