I have seen instances where people mix white sauce / bechamel with spaghetti or macaroni but never seen a reputable chef to do so. This mix is sometimes mistake
I am a person that likes spaghetti that is stuck together, al dente, so it's nice and chewy. I haven't been able to find any advice on how to cook spaghetti so
I'm quite new to cooking. I want to make spaghetti and all the recipes I've found for spaghetti sauce so far have required multiple types of canned tomatoes. Ho
I want my spaghetti to lie straight and flat on the plate. How will I cook the noodles without getting them all tangled up? Can I bake them in a bread pan with