A Thicker Noodle

On our first night out as newly minted residents of the green mountains, Ray and I celebrated by supping at a popular Montpelier eatery.  It was Italian fare loosely defined, a hybrid cuisine where fried chicken fingers creep their way into Tuscany.
I ordered the bolognese.  I always do.  But I had a request, "Is it possible to replace the angel hair pasta with a linguini or a fettucini?  I'll take a pappardelle if you've got it."

The waitress took a moment, sighed a weary waitress sigh, "I'll...