Pasta

4oz / 120g

Pasta can be served with eggs, chesse and ham. It is a tipycal way to serve past in Brazil. In order to complete this plate, you can add black peppers over the pasta.

Refers to roughly cut square(ish) flat pasta sections featuring full parsley leaves inside.

Here are suggestions from various WikiAnswers contributors: * Green vegetables, rice, mashed potatoes,or applesauce. * Cucumber and red onion salad * When I make cabbage rolls I make perogies and smoked sausage with them, big favorite in my house. * I like color contrast, so I'd smash up some sweet potatoes or else serve steamed carrots sauteed in a little butter and honey. * I like to make mashed potatoes and fried corn, fresh or canned, take the whole canned corn, drain it, take about 2-3 tablesoons of butter and melt in skillet, add the corn, add some garlic power a little at a time, get it to your liking. I got this from a fried of mine 20 yrs ago, and make it alot. * I love baked beans with stuffed cabbage. The sweet flavor is a nice complement. Add cole slaw and it's a meal fit for a king. * Mashed potatoes are wonderful with cabbage rolls. The sauce makes a really tasty gravy. * Our family always made cabbage rolls with sauerkraut and tomato juice. We serve it with mashed potatoes. * I am big believer in temperature contrast, and since I make my cabbage rolls with hamburger, rice, cabbage, cream cheese and tomato soup, I normally just serve it with cottage cheese. All little cold side dish to go with the warm main dish. * Sour cream and mini crossaints, and maybe pickeled beets to give a contrast in tase. Also Plain yogurt is exelent adition to a superb meal.

Spaghetti bolognese is a pasta dish with a meat based sauce, originating in Bologna, Italy. Traditionally, it consists of:

Beef

Pancetta

Onions

Tomatos

Broth

Cream

and of course, Spaghetti

Many different recipes are available, and some common additions are butter or olive oil, carrots, mushrooms, and cheese.

Pasta was firsted used in the late 19th Century by Italians.

Separate it into 4 equal piles, then take 3 of them. You have 12 oz

No, a Kilo signifies a 1,000 . -Half of that is 500.

according to "http://www.ilovepasta.org/faqs.html#Q10", 8 oz. of uncooked spaghetti makes about 4 cups, so 1 pound would make about 8 cups

Yes. I assume you're asking if that's a good way to keep it from drying out before it's cooked. It's fine. If you then want to refrigerate it, you should place a lid on the bowl after the damp towel is placed over the pasta. If you just want to keep it fresh before it's boiled, try not to let it stand longer than 15 to 20 minutes.

you need to boil the water first then add the noodles

carbohydrate.

vermicelli or angel hair pasta aka cappeli d'angello aka spaghetini

Plan on three to four ounces of uncooked spaghetti per person. For 150 people, this is 28-38 lbs uncooked pasta.

Adjust based upon nature of your guests and other meal choices. If you are feeding the football squad and have few side dishes then you may need twice as much.

If you are feeding a couple busloads of 2nd graders on a field trip and have other dishes available then you could probably do half as much.

For reference, the Armed Forces Recipe guide for spaghetti w/meat sauce calls for 12 lbs of uncooked pasta to serve 100 portions of 1 cup each. That's about two ounces per person--and I can tell you from experience that it is not enough.

https://nll1.ahf.nmci.navy.mil/recipe/

lycopene? maybe that could be helpful. spaghetti sauce is a very broad name. for instance ragu has about as much nutrients as packing peanuts ( though they do claim to have a full serving of vegetables) where as if you made it from tomatoes and garlic some choice seasonings maybe a drop of red wine. some olive oil. it could be a healthy choice rather than other sauces out there(i'm looking at you 3 cheese alfredo) but by itself with no substance its kinda like kool aid. calories, sugar red coloring number 5 and 7, and little else

Fusili? Or possibly lasagna noodles.

If you mean ravioli it looks like a little pillow with some type of ground meat in a sauce inside.

100bc

Yes

The ancient Romans knew pasta as collyra (a borrowing from Greek).

Mostly hops but some of it is penguin intestine.

its what they do

Not really. Pasta and bread have essentially identical main ingredients (wheat flour). Wheat flour is an incomplete protein by itself. The smidgen of milk or eggs which may be in the pasta or bread would be complete by itself, though it's not very much.

Read the side of the box!