Words: pastify, v.

THERE ARE two ways of getting a newly minted word into circulation. One is to slip it into talk or writing, and see what its merits and serendipity bring about; the other is to nudge it along with quotation-marks, but that looks like touting one's wares, as in the Cambridge don Stefan Collini's recent English Pasts: "The explosion of popular interest in recent decades is what can only be called `pastifying'. Few areas of British life seem untouched by this mania for revival, restoration, conservation, and imitation."

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Sports Letters: Unwise words

Sir: Today in the Independent you quote Alex Ferguson, the Manchester United manager, as saying: "When Italians tell me it's pasta I check under the sauce to see if it is. They are masters of the smokescreen."

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Grano; 162 Thames Rd, Chiswick, London W4, 0181 995 0120. Lunch Tues-Fri noon- 3pm, dinner Mon-Sat 7-10.30pm. Three-course dinner pounds 26. Service added at 12.5%

Arts: Dance: Unusual ways of eating spaghetti

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Letter: Carla: the best pasta cook in London

Letter: Carla: the best pasta cook in London

Letter: Carla: the best pasta cook

YOUR PROFILE of Lady Powell contained a reference to my late husband, Sir James Goldsmith, which is totally untrue and must be corrected. So far from resenting Lady Powell's involvement in his referendum campaign, he was profoundly grateful for her help, which he publicly acknowledged on many occasions. Jimmy regarded Carla Powell as a loyal and devoted family friend whose energy and enthusiasm were invaluable assets in his campaign.

Beat to the beat

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Primal screen

Billed by organisers at London's Prince Charles cinema as "Glastonbury with the Movies, without the Mud", Primal Screen is a 48-hour, back-to-back, non-stop orgy of cinema kicking off this Friday evening. A paltry pounds 50 is all it costs to see the entire programme of 21 films, with free showers, unlimited coffee and pasta, and a shiatsu massage among the helpful freebies for anyone attempting to go the distance. Heavenly Creatures, The Wicker Man (right), Blood Simple and Shaft feature in a strong line-up of cultish classics, from which London Kills Me is the only notable omission. Be afraid, be very afraid.

A tasty pasta snack for PizzaExpress at pounds 6m

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The Knack: How to eat spaghetti, by Stefano Fraquelli

"Eating spaghetti is an art, and the test of artistic ability is an immaculate shirt, tie or blouse at the end of the meal. Eat it with a fork alone - the fork being another Italian invention. A spoon is simply not acceptable, let alone fork and knife! Twirl the spaghetti on the plate, to one side, ensuring that each mouthful has the appropriate amount of sauce on it. (Italians would never dream of putting oil in the boiling water while cooking spaghetti, as the sauce would simply slide off.) Next, lean over the plate and ensure that no pasta trails from the fork, which might require an undignified slurp and a high risk of damage to your own and your neighbours' attire. But even the most dedicated and skilled spaghetti eater, when sporting a new tie, shirt or blouse, may tuck a serviette in the neck. This is not considered poor etiquette in Italy - it is done today in smart restaurants as it was done centuries ago by the aristocracy, when spaghetti was created for an Italian king's wedding.

Fast Track: Fastfood

Forget munching on a burger - noodle slurping is the new way to snack

Supermarkets: Pasta-loving chief takes Sainsbury's back to the future in bid to retake top place on customers' grocery list

Once upon a time, Sainsbury's was the nearest that supermarkets got to being posh. Then it lost its way to younger, more aggressive rivals, while its founding family became grandees and philanthropists. Now, it is returning to home delivery and branching out into banking, under the leadership of a pasta-loving corporate toughie, who is trying to restore its origins as a better class of store.
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