Use a package or a pound of spaghetti; not macaroni. Have a large
pot of boiling water with about one tablespoonful of salt. Slide the
spaghetti into the water. Do not break it. Boil exactly twenty minutes.
Must be tender, not tough nor doughy.
To sauce, add three bay leaves one hour before taking off the stove.
Serve spaghetti on large platter, pouring tomato sauce over it. Serve
pelotas on smaller platter, allowing a small quantity of sauce to
remain on them.
Serve grated Parmesan cheese on side. Use a piece of cheese to grate,
not bottled cheese.