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Spaghetti
Spaghetti is a long and thin pasta originating from Italy. Traditional spaghetti is made using durum wheat semolina and water. The pasta was originally made in 50cm lengths but as it gained popularity the length of the pasta decreased in size. Today, spaghetti is most commonly available in 25–30cm lengths. A variety of pasta dishes are made using spaghetti such as spaghetti alla Carbonara and spaghetti Bolognese.
756 Questions
How do you freeze spaghetti and meatballs?
It is best to mix the sauce in with the pasta and then put it in a tupperware container and place in the freezer. You can put a piece of masking tape on it to mark the date.
Why is Italian spaghetti so good?
I think it's because the you're able to taste the saltiness and sweetness of the tomato unlike with other pastas.
Can diabetics eat spaghetti bolognase?
you can eat spaghetti bolagnase aslong as you give yourself insolin afterwords!
How many calories in chicken spaghetti?
i depends on whats in there..... but usually about one cup of chicken spaghetti is 630 calories
How much dried spaghetti makes 1 pound cook spaghetti?
1lb, the difference in cooked and uncooked weight will be small.
Who was the author of On top of spaghetti?
"On Top of Spaghetti" is a ballad and children's song written and originally performed by folk singer Tom Glazer with the Do-Re-Mi Children's Chorus in 1963. The song is sung to the tune of "On Top Of Old Smokey". The song is essentially the tale of a meatball that was lost when "somebody sneezed". The song discusses what happens to the meatball after it falls off of the spaghetti and becomes lost
Ingredients:
400g/14oz dried spaghetti
175g/6¼oz piece smoked pancetta rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flat leaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino)
finely grated salt and freshly ground black pepper to taste
Method:
Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.
How much dry spaghetti do I need for 150 people?
For 150 people, you'll typically need about 2 ounces of dry spaghetti per person. This means you should prepare approximately 300 ounces, or 18.75 pounds, of dry spaghetti to serve everyone. It's always a good idea to round up slightly to ensure there's enough, so you might consider getting around 19 to 20 pounds.
When and how did spaghetti squash originate?
Spaghetti squash, originally known as "vegetable spaghetti," is believed to have originated in Central and South America, with cultivation dating back to the 19th century. It was introduced to North America in the early 20th century, where it gained popularity for its unique texture and ability to be used as a low-carb pasta substitute. The squash is characterized by its long, oblong shape and yellow skin, with its flesh forming spaghetti-like strands when cooked. Today, it is widely grown and enjoyed in various cuisines around the world.
How many servings in a no 10 can of spaghetti sauce?
you can get around 6 to 8 servings depending on how much grams u put to each ingerdiant
How many miles dose spaghetti bolognese travel?
The distance spaghetti bolognese travels can vary widely depending on its ingredients' origins and the supply chain. For example, if you consider the journey of ingredients like tomatoes from Italy, beef from a local farm, and spices from around the world, it could add up to thousands of miles. However, if prepared locally, the actual distance from the kitchen to your plate might be just a few miles. Ultimately, the answer depends on the specific sourcing of each ingredient used in the dish.
Could you have a traditional dish of spaghetti and meatballs in Italy in the year 1491?
No, you couldn't have a traditional dish of spaghetti and meatballs in Italy in 1491. While pasta was known in Italy by that time, the specific combination of spaghetti and meatballs as we know it today did not exist. Meatballs were typically served separately or with other dishes, and tomatoes, a key ingredient in modern Italian cuisine, were not introduced to Europe until after the Columbian Exchange in the late 15th century.
What are facts about Spaghetti?
Spaghetti is a long, thin, cylindrical pasta, It is originally from Italy. It is made of flour and water and can be sun-dried. In Italian the word Spaghetto, which is a means "thin string" or "twine"
Can you eat a spaghetti squash that was accidentally frozen?
Yes, you can eat a spaghetti squash that was accidentally frozen, but its texture may be affected. Freezing can cause the squash to become mushy once thawed, which might alter the eating experience. However, if it was frozen before cooking, it’s still safe to consume; just ensure it was stored properly and shows no signs of spoilage. Cooking it thoroughly can help improve the texture.
Where to buy Kraft spaghetti classics?
amazon.com and hometownfavorites.com both carry this nostalgic boxed item
How long can homemade spaghetti sauce in a pot stay in the fridge?
at least 6 hours. this time for this sauce to completely cool. if you cool it to soon it will cause the tomatoes to give off a very strong acetic taste.
What are black flakes in boiling spaghetti?
Black flakes in boiling spaghetti could be attributed to a few different sources. One common cause is the release of carbon or residue from a non-stick pot or pan that may be breaking down at high temperatures. Another possibility is that the pasta itself contains impurities or is contaminated, although this is less common. If the flakes are concerning, it’s best to discard the pasta and ensure your cooking equipment is clean and in good condition.
