posted on Dec, 16 2008 @ 07:28 PM
I agree with the post that mention the 'visual aspect' of most pasta itself.
Through the ages the different looks of pasta has generated a number of unique names and as they got thinner, different cultures would associate
'names' that matched the visual aspect of what they were eating, case in point the following earliest terms refer to length and thinness, for
example: Arabic itrija and sev or seviyan (from Hindi sevika 'thread'), Italian vermicelli ('small worms', originally, finger-length), and later,
Italian spaghetti (from spago 'string'). Other terms refer to the dough and to shaping techniques that involve cutting (Italian tagliatelle, from
tagliare 'to cut'), rolling, or stamping.
So I can see how a "Urban Legend" or "Old Wives Tale" evolved to what some of us have heard. But as has been quoted in above posts, it's probably
best to inspect 'any product' before consuming.