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Questions tagged [spaghetti]

You can use this tag if your subject relates to the handling, preparations, or in general, anything related to spaghetti.

47 questions
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6 answers

Spaghetti sauce consistency / coating noodles

I made my home made spaghetti sauce this weekend, which I've been making for several years. As always, the flavor turned out great, so I don't want to change my recipe too much. However, I do have one concern. Whenever I use store bought sauce,…
cadrell0
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7 answers

How to keep cooked spaghetti fresh if I serve them an hour or so after cooking?

Let's say I make a spaghetti-and-meatball supper, and I made the spaghetti an hour or so before the meal. What's the best way to keep it fresh and warm until we're ready to eat?
clueless
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It seems, acidity prevents pasta from being overcooked?

Usually I cook the pasta in boiling water... add it to sauce in the pan, another 2-3 minuts and done. But today I've tried to cook pasta in the sauce. Sauce: pepper + onion + garlic + flour + tomatoes + wine. I've added a little bit water + Raw…
OPTIMUS PRIME
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1 answer

Meatballs and Spaghetti in the InstantPot separately

I am pretty much a newbie at pressure cooking. I've been following this recipe for meatballs and spaghetti, and it comes out great. The thing is that my kids would prefer that the spaghetti is not mixed in with the sauce. So I've been trying to…
chama
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4 answers

What is the spicy kick in "Kraft Tangy Spaghetti" box meal?

So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of some kind of pepper or spice. I've tried recreating it but have never even came close. I…
Earlz
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9 answers

Which is a typically American way of seasoning spaghetti and other pasta?

When I visit the States I see a lot of pasta and spaghetti in the supermarkets. I wonder which is the typical seasoning (sauce or similar) used by Americans when they cook spaghetti. Of course, when they don't cook Italian-style.
Wizard79
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3 answers

Does splitting spaghetti in half change the taste?

I've heard that splitting spaghetti in half before cooking them change the taste. Is it true?
Alexandre Pepin
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4
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1 answer

Is there grade/quality for spaghetti selection?

Just as the topic. One of my friends brought me some spaghetti from Italy. What is the difference between spaghetti from Italy and spaghetti from outside of Italy?
lamwaiman1988
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How is this machine used? (for, I think, peeling the skin from the tomatoes)

I received as a gift this machine, which I am told is used to make spaghetti sauce. I believe that its purpose is to remove the skin of the tomatoes, but it simply looks like a grater.... Can someone explain to me how to use it and when I should use…
TechnologyGeek
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How to fix separating spaghetti sauce?

I am making spaghetti sauce from home-grown tomatoes. They were standard garden tomatoes - not Romas or anything you'd traditionally use for sauce, but hey, they're what I had. The sauce has been simmering for a few hours and is reducing nicely. To…
Matthew
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Is eating uncooked spaghetti dangerous?

Sometimes I like to eat some (15 to 20 pieces) uncooked and dry spaghetti from the store as a snack. Still, I am worried a little about salmonella and other such things, so my question: How safe is eating uncooked spaghetti? Thank you
Halest
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Romano vs Parmesan in Cacio e Pepe?

I've tried making Cacio e Pepe a few times, using a recipe from America's Test Kitchen. In Cacio e Pepe, you boil pasta in a limited amount of water, then mix some of the hot starchy water with grated pecorino Romano cheese. The cheese…
Kenster
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How to fit spaghetti in small pan without breaking it

I only started cooking for myself 2 years ago when I was 14 - one of the foods that I cook for myself every day as part of my gym diet is spaghetti, I weigh around 200g of it. I fill my largest/widest saucepan (medium size) up just under halfway…
user103053
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4 answers

Is spaghetti and bechamel sauce an authentic Italian dish?

I have seen instances where people mix white sauce / bechamel with spaghetti or macaroni but never seen a reputable chef to do so. This mix is sometimes mistaken for carbonara since its creamy white. Is it authentic to do so? If not can please also…
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Is there a known 'lifehack' to facilitate the picking back up of the bay leaves after cooking with them?

I'm about to do a Spaghetti sauce batch this afternoon, and I can't seem to remember a life hack that I read that made it so you didn't have to go through you sauce and pick the bay leaves one by one. I can't remember if you have to put them in a…
Fredy31
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