Jamie
pfm Member
Just had a look at my "spaghetti spoon", has long teeth all around, and five small slots in the bottom. Maybe not all spaghetti spoons are made equal, or maybe some have a hole that, by chance, you can use to measure out spaghetti. Here in Italy 60 g. is considered a bit nouvelle cuisine, or for people on a strict diet. Or if there is a substantial second course. I'd say 100 g. is the standard starting point.
Mine is one of these
https://www.chefandbaker.co.uk/uten...wr5FgmOJ74yRd0vpIaCDig-HMfGe0eM8aAvIAEALw_wcB