When I visit the States I see a lot of pasta and spaghetti in the supermarkets. I wonder which is the typical seasoning (sauce or similar) used by Americans whe
Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my exp
When I lived in Italy some years ago I remember an Italian friend explaining the numbering system for spaghetti (perhaps also other long pasta). How spaghetti w
I've recently gotten into making primal/paleo cooking, i.e. (no grains,legumes,processed foods) and have been meaning to try spaghetti w/meat sauce with spaghet
What's the best way to measure how much Spaghetti/Linguini is 1-portion. I know there are tools which basically measures the diameter of the bundle of dry spagh
Every time I cook spaghetti in a regular pot, I get the feeling that I could save litres of water if the pot had been created with spaghetti cooking in mind. Th
It has flavor, but its consistency is too thin. Will letting sit over medium low heat evaporate enough to increase its density or is this useless? Would bringin
Just as the topic. One of my friends brought me some spaghetti from Italy. What is the difference between spaghetti from Italy and spaghetti from outside of It
I've heard that splitting spaghetti in half before cooking them change the taste. Is it true?
Let's say I make a spaghetti-and-meatball supper, and I made the spaghetti an hour or so before the meal. What's the best way to keep it fresh and warm until we
Something I recall from my childhood, but which I last recall seeing about 45 years ago, is long boxes (about 2 feet long, 5" x 5" in square cross section) of s
Pizza sauce and spaghetti sauce are both tomato-based, have roughly the same seasoning (Italian) and look a like. However, I (and a friendly user here) think th
I've tried making Cacio e Pepe a few times, using a recipe from America's Test Kitchen. In Cacio e Pepe, you boil pasta in a limited amount of water, then mix s
I made my home made spaghetti sauce this weekend, which I've been making for several years. As always, the flavor turned out great, so I don't want to change m
I wanted to buy a large stockpot for canning tomato sauce and be able to use the same pot for the double purpose of beer brewing. I'm considering Update Interna
Different friends have conflicting theories about the best moment to pour salt into spaghettis: Before putting the spaghettis, so that the salt infiltrates ins
I tried to cook spaghetti alla carbonara and searching out I found out that some recipes use whole eggs and some only the egg yolks. Which way gives the better
I am making spaghetti dinner for 200 people. I am not sure how to make 20 pounds of pasta ready for a three hour dinner. I thought about a steam table and cooki
So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of som
First, after adding a little oil in the pot, when do I add the minced meat? Then how long do I leave it? Also, when should I add the sauce? (I use a spaghetti