Spaghetti

Pasta contains no vitamins. It is starch. This is not to eat very often, it makes you fat. It is better to mix pasta with vegetables, meat and nut to give it some nutrition value.

A "spaghetti squash" has a stringy, noodle like texture that many people use instead of regular pasta.

As far as toppings go, any sauce without meat (there are many!) will do.

Most pasta is vegetarian; you may want to check the ingredients as some have eggs in them.

A spaghetti western is a cowboy movie filmed in Italy but made to look like it was made in the "Old West". Italy has terrain similar to that of western USA and movies were less expensive to film there.

100g a serving so 10 in a kg

Twenty 28 oz. cans of tomatoes should be enough. However, I'd use 25.

Twenty 28 oz. cans of tomatoes should be enough. However, I'd use 25.

The sauce should not be unrefrigerated for more than 2 hours. Less time is better.

depends on how hungry you are. could be as few as one or two or as many as five or six. if you are bulimic then you will have twice as many...your welcome

If you consider that serving of pasta sauce will be 1/2 cup, you will need 150 cups to feed 300 people. If you are buying #10 cans, you will need to purchase about 7 1/2 cans.

Well a cup and an ounce measure different sorts of things and dry spaghetti is going to be different from cooked but if you are figuing a cup as a serving then 2 ounces (by weight not with a measuring cup) is a serving of pasta. If you dont have a scale just estimate that it will double in size when you cook it.

Its discontinued. They sent me recipe in the mail before computer

The spork was invented in 1874.

Mostly Ireland and other European countries

spaghettini is the thinner version of spaghetti, but slightly thicker then vermicelli aka angel hair.

You can buy them at the Local Mounty Market, eh. Unfortunately, the road maybe closed so I advise you use your ice skates, eh, or take the family zamboni.

Yes about 1 inch.

That's because the spaghetti originally is contracted and hard. And heating normally expands a substance, so when the spaghetti is boiled, the heat supplied causes it to expand a little.

The most common noodle is the spaghetti noodle. The average standard length of an uncooked spaghetti noodle is about 14 inches.

No. Potentially hazardous food (which it is) should not be left out for more than 2 hours - at which time it should be re-heated or refrigerated.

It depends on a few things: Is it for making a meat sauce? Typically a meat sauce will have about 1 lb of meat for every gallon of sauce. a gallon of sauce is enough for about 21 (3/4 cup) portions so 10 gallons of sauce and 10 pounds of meat are needed.

Are you making a spaghetti and meat dinner? then about 1/4 pound of cooked hamburg per person would be needed PLUS the meat sauce, so 60 pounds of hamburg are needed.

Are you making spaghetti and meatballs? Then about 1/2 to 3/4 pounds of meat for meatballs are needed, PLUS the meat sauce so then 110 - 160 pounds of hamburg might be needed.

the origin is Italy . the city of Bologna. hence the name.

You can taste pasta to check if it is done. The pasta should be soft, but have a bit of bite, which is 'al dente'.

During the 1960s and 1970s.

It might be spoiled, so I wouldn't try it. The old saying is, "When in doubt, throw it out". That said, none of the components in that dish are especialy prone to spoilage (as is shellfish for instance). It depends also on the temperatures the meal was exposed to.

No, but in a rather simplified answer: lipids are towards fatty ingredients, while spaghetti is towards starch and flour.

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