Pasta

First, you put water in the sauce. Then you add a dash of garlic and a pinch of pepper. Let simmer on low. Add a bunch of pepper. That's how you thin a sauce.

Spinach like all vegetables are used as dietary fibre in our diet which gives aids in the peristalsis of undigested material in through our intestines. Another trait specific to spinach is that spinach is high in iron.

So as long as you eat other vegetables and food substances that are high in iron like meats, there should be no harmful side effects from abstaining from spinach

If we assume noodles were brought into Italy from China during the Renaissance period and the dish was refined at the time to create the 'spaghetti' we all know and love then spaghetti has must be entering its 700th year by now.

Spaghetti of course is plural.

A spagho is a single strand of pasta and can be of various diameters of which spaghetti is one but certainly not the thinnest. While it is popular wisdom that spaghetti - noodles - originated in China, pasta goes back in many countries to before recorded history. It was certainly made in what is now Italy during Roman times.

Pasta salad usually has a dressing of some kind like oil and vinegar or a creamy mayonaisse based dressing. Freezing the type with a creamy dressing doesn't work very well because the dressing separates and the texture isn't very pleasant when it thaws out. The vinegar and oil type work a little better but in both cases any vegetables in the salad will be soft and mushy when thawed. So the bottom line is, you can but you probably won't like it when it's thawed.

Another simple way to make pasta is to boil some penne in boiling water with a tiny bit of oil and then seperately pour a bottle of pasta sause into a pan and saute it with peas and ham for a while. Finally add salt to your pasta and sauce and add mascapone last to the sauce aswell. Mix well, combine and serve hot! __________________ Probably the simplest is to toss the hot pasta with a little olive oil, black pepper, grated cheese and maybe some chopped green herbs. Next simplest is to cook onions, garlic and a pinch of sugar in olive oil on medium heat until onions are soft, raise heat a little and pour in some red wine; let it reduce and add a couple of cans of diced Italian tomatoes. Let it all simmer gently for an hour or so, giving a stir now and then. In the last half-hour or so, prepare the pasta, turn off heat under the sauce and finish with a few chunks of unsalted butter, stirring to melt. Mix some of the sauce with the pasta (not too much, you just want to coat the pasta) and serve with chopped green herbs and a bowl of freshly-grated cheese on the side so people can help themselves. If you don't use all the sauce, refrigerate in a covered glass or ceramic dish (not plastic or metal). Any pasta that's left can be stored in a plastic bag. It's all delicious reheated, either in a frypan or microwave. You could add mushrooms, chopped ham and so on. Or you could layer cooked pasta, sauce and grated cheese, top with more grated cheese and mushrooms, ham, hot sausage - whatever you like. Black olives are good. Bake it uncovered in a medium oven for half an hour or more, until it's all hot and blended together. You can cook pasta (short style such as spirals) and toss it with a little olive oil, then cool it under the cold tap and refrigerate it when fairly cool. It can be heated later to go with stews, casseroles and steak, or you can mix it cold with salad (chicken or tuna salad if you like) and dressing; this is good for outdoor eating since you don't have to keep it hot. __________________

I believe you're thinking of penne, which is tubular and grooved, but it's named for its shape (from the Italian for "pen"), not for its grooves.

The noun 'spaghetti' is an uncountablenoun, a word for a food substance. Units of spaghetti are expressed as a piece of spaghetti, a dish of spaghetti, a pound of spaghetti, etc.

Pasta itself has a very simple and bland flavor, so the sauce makes the meal.

There are many sauces that can be served with many different shapes and varieties of pasta... Here are a few:

Marinara

Olive oil garlic

butter sauce

cream sauces (alfredo)

pesto

There are specially selected pasta sauces which are made specifically for pasta and nothing else. These are made with herbs and tomatoes basically you can make your own sauce but add some sort of herbs and any tomatoes except tinned because these are filled with a juice that makes the pasta harder to eat

pH = 7.4

The expiration date on any food item is the date after which you are supposed to throw away the product because it is no longer considered safe to eat. If it is unopened and canned and only a few days past that date, it may still be okay. Otherwise, throw it away.

The expiration date will vary dependent upon when the product was made, so you should check the lid of the bottle or the bottom of the can. May also be listed as a "Best By" date.

Gnocchi is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or other ingredients of a generic disposition.

eating noodles daily is really bad since they add wax to the noodles

well mate till now as i have heard spaghetti is Italian it is a Italian pasata

It will depend some on how much other food will be there. But from my experience, I use 1 regular size box of plan noobles and 1 reg size box of green noodles and it will feed around 50, and that's with a lot of extra food. So you might need around 8 boxes.

macaroni

Pasta is made with grain flours, the most common of which are wheat and rice. Alterrnative grains are sometimes used for more nutritional value or to avoid allergic reactions. In addition, some pastas have flavoring and color in the form of green, yellow, or red vegetables. This may slightly increase the nutritional value, and is a fun way to help a child broaden their palate and encourage them, in to try new and different foods.

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.

The chicken has protein?

yes because noodles and pasta are the same thing

the most common term is comida

100g of dried pasta makes about 240g of cooked pasta. So roughly 40g

From the Italian, literally 2"small strings".