Spaghetti

5 - a syllable is another word for a letter

about a week if cooked

about a 2weeks if fried or boiled

A little ketchup will balance it out. Its best to add all ingredients a little at a time.

Learn not to put sugar in spaghetti sauce, tomatoes are naturally sweet. We eat too much sugar in this country, anyway. Peel a large potato and stick in whole. The potato will soak up the sugar (same as putting in too much salt.) Leave in for 15 - 20 minutes and remove potato. If the sauce is on the thick side you can use a little water to thin it down. The above poster is right, you don't need sugar! Get a good recipe for spaghetti sauce with some fresh herbs added instead.

Spaghettini, or tini spaghetti can be substituted for vermicelli.

Spaghetti on its own is pretty tasteless, that's why it's usually served with a rich sauce.

e.g. bolognese sauce, which is fried garlic, fried onion, fried minced beef and a tin tomato sauce .

I know everything is fried but if you use olive oil it's not too bad for you and is very tasty.

You would most likely need a 1/4 cups of chicken sauce to serve 75 people Hawaiian Haystacks. You should always have extra on hand.

Southern Italians do so, and have done so for many generations, usually without noticeable ill-effects. Worldwide, especially in Asian countries, noodles are eaten at least once a day. Pasta can be part of a healthy diet, whether eaten daily or less frequently. Sauces and other dressings need to be considered for their health benefits: some are better for you than others.

I have used half milnot and half whipping cream or half and half to cut down on calories and it tatsed great. It coats the fettucine realy well!

Spaghetti Bolognaise is Kosher, but only if it is made with Kosher ingredients and NO meat if you plan to use cheese. This is because in order for a dish to be truly kosher you must NOT mix milk and meat in the same dish.

14.5 ounces of angel hair ..when cooked 2 lbs 8 ounces...

Referring to the noodles alone, I purchased a 24 ounce bag of Skinner spaghetti noodles at a Food Town Store in Texas, USA, on sale on February 27, 2009 for 99 cents. The regular price was about $1.25, and you can also get a generic brand of spaghetti noodles on sale for about 77 cents.

It's an amalgamation. Ever since pasta became popular around the world, housewives have been looking in their kitchen cupboards and wondering what they can do with half a bag of pasta and tinned tuna. It's not a recipe that's country specific.

It depends on the size of the bowl, the type of spaghetti, and whether the spaghetti is plain, or buttered, or covered in a sauce. For the calories in various types of plain spaghetti, see the page link, further down this page, listed under Related Questions.

Raw flour and pasta contain large quantities of lectins and phytates, generally known together as anti-nutrients. Different lectins have different effects: some damage your intestinal lining, some disrupt enzymatic pathways, some cause systemic inflammation, etc. Phytates bind with minerals such as calcium and iron to make them bio-unavailable for absorption. Because of this, if you routinely eat raw flour or raw pasta you can rapidly become mineral deficient and sick.

Bacteria starts to multiply in food after a couple of hours in the temperature danger zone. The temperature danger zone is the temperature at which bacteria multiply rapidly. The temperature is from 40 degree Fahrenheit to 140 degree Fahrenheit. Foods should not be allowed to stay in this temperature zone for more than 2 hours (1 hour on a very hot day).

So you could eat it and possibly not have any ill effects after it sat out over night (how many of us have had that pizza that was left out more than two hours?). But it is a big risk to consume any food after it has been in the danger zone (prime bacterial growth zone) for two or more hours.

You might get a real bad tummy ache for a day or two and I personally wouldn't chance it unless I had no other life sustaining options for a meal.

http://health.ninemsn.com.au/whatsgoodforyou/theshow/694509/how-to-avoid-food-poisoning

Spaghetti and other pasta styles are simple to make by hand: you just make a dough, roll it out (either with a rolling pin or pasta roller) and cut it to shape (using either a sharp knife, roller - pizza-style - cutter, or pasta cutter attached to pasta roller machine) and then cook for a minute or so in boiling, salted water.

Once you've made it a few times, you'll be able to practically do it in your sleep. It's that quick and easy, and the difference from store-bought pasta is remarkable.

Pasta is traditionally made by mixing flour (I use durum wheat flour - semolina), with eggs (at room temperature) and a little oil.

The proportion of eggs to flour is at least five and up to ten eggs per kilo.

Flavorings such as puréed spinach, tomato, and so on, can be added at the proportion of around one-half eggshell per 200g flour. The flavoring must not be too wet. The dough should never be sticky, and salt is never used with a pasta machine.

Various other flavorings can be used, but I think it's best to keep the pasta plain and dress it up with a good sauce. A freshly-made sauce using onion, garlic, olive oil and canned Italian tomatoes is perfect!

Once cut, the pasta is dropped into rapidly-boiling salted water for only a few minutes - much quicker than ready-bought pasta. The pasta is usually cooked when it rises to the surface.

I use a Marcato Atlas pasta machine; see links below for recipes. Pasta machines have attachments for cutting different types of pasta. Marcato also makes a ravioli-maker which is fun and easy to use.

A charming and attractive variation is to roll the pasta thinly and then cover half of the pasta sheet with washed and well-dried flat Italian parsley leaves. Fold over the other half of the dough and pass it through the rollers again. Use a plain or fluted cutting wheel to cut into squares, around 2 to 3 cm. Put without too much overlapping in a flat soup plate and pour in very hot clear broth (consommé). The heat of the soup will cook the pasta, and the result is decorative and appetising. No side dishes are needed with this.

To cook ready-made spaghetti, you simply boil the noodles in the broth or water for about four or five minutes, or according to packet instructions.

Spaghetti sauce will boil at a temperature a bit of that of boiling water. The different things in spaghetti sauce will change its boiling point, and the amounts of these different things affect it as well.

To serve 100 average people, a person would need about 15 to 20 pounds of spaghetti and about 5 gallons of spaghetti sauce. This can vary depending on the type of crowd. One hundred football players will eat considerably more than 100 Girl Scouts.

Spaghetti is made from durum wheat and thus does not originate from a tree.

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Spaghetti is a type of pasta. The word comes from the "paste" made from flour and water that is rolled and shaped into the many varieties of "pasta." Pasta is usually made from hard "durum" wheat or semolina, but it also can be made with potatoes (i.e., gnocchi) and other starches.

It weigh about as much as a bowl of spaghetti

About 5-6 cups per pound

In my opinion, if your serving along side other food, you should assume 1 serving per person. One serving of pasta is generally 1/4 a cup of dry pasta. Therefore you should cook 17.5 cups of dry pasta, for your pasta salad.

One cup of Spaghetti contains more calories than a cup of rice.

I think I have found some that everyone will enjoy and will cost less then $10 to make.

== An opened jar of sauce will keep in the refrigerator for about 4 to 5 days.

== If it has been frozen, it may last several months. If it has been tightly sealed and refrigerated at a low enough temperature, it may last a week to ten days. A bad smell or evidence of mold will tell you that it has gone bad. But if it looks and smells okay, it is probably good. Just be sure to bring it back to a boil for about ten minutes to make sure any potential bacteria are killed.