Just about any small or narrow pasta can be substituted for spaghetti in most recipes, although the result might be significantly different from the original. Some easily substituted pastas would be fettuccine, vermicelli and angel hair pasta.
Penne is a good substitute for garganelli.
The best option would be Tagliatelle pasta but a wide Fettuccini could also suffice.
you can use ramen noodles because they have the same starch and same vitamins and.. PROTEINS!
Ramen noodles are still pasta. You could try rice or potatoes.
Try Newman's Own sauces... Sockarooni is a good one, as is their marinara sauce.
Spaghetti
Lasagne is a layered pasta dish.
If you are on a diet then rice is always good to use.
They are the same pasta but in different shapes. If you're making a pasta dish you can use either one. Tagiliatelle is just wider than linguini.
No, it's advisable to replace the dish.
I know that Italians are VERY particular about what type of pasta shape they use depending on the sauce or dish. For baked pasta dishes you can use the large Conchilglie if you plan to stuff the pasta and bake it. Manicotti is also great for stuffing along with several other large tubular pasta shapes. If you plan to make a baked pasta dish without stuffing the pasta, a medium sized tubular pasta is always best. Such as the case with Baked Ziti but you can use Penne or Rigatoni for example. There are even Southern Italian baked pasta dishes that use spaghetti. Nothing goes to waste in Italian food and
the pasta mentioned by Apius is macaroni
It is a grain
Spaghetti Bolognese
Ravioli
Are we referring to Lasagna.
In Italy, you always eat pasta first and then the main dish. Primi piatti (first dish) refers to the pasta. Secondi piatti (second dish) refers to the main dish.
The likely term is "pasta fazool" a slang spelling and pronunciation of the pasta dish pasta e fagioli (pasta and beans), which may have originated in Naples.