Questions tagged [spaghetti]
You can use this tag if your subject relates to the handling, preparations, or in general, anything related to spaghetti.
48
questions
50
votes
12
answers
60k
views
When you cook spaghetti, do you add olive oil to the boiling water?
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 experience).
So, can you please state ...
39
votes
9
answers
12k
views
Why do we use so much water to cook spaghetti?
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. This is especially true when I only need 1-...
31
votes
9
answers
225k
views
What's the numbering system for spaghetti and does it matter?
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 was sold in Italy with a number ...
30
votes
13
answers
294k
views
What is the difference between pizza sauce and spaghetti sauce?
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 there is a difference between the two. So ...
21
votes
3
answers
137k
views
How do I cook and hold pasta for 200 people?
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 cooking all the pasta and putting it in a ...
18
votes
8
answers
158k
views
Should I use whole eggs or only yolks in Spaghetti alla Carbonara?
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 result?
11
votes
8
answers
226k
views
Best way to measure Spaghetti/Linguini portions?
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 spaghetti. But are there simpler tricks which ...
10
votes
8
answers
384k
views
My tomato sauce is very watery
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 bringing it to a boil help more. I don't want ...
9
votes
2
answers
3k
views
Truly long spaghetti
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 spaghetti pasta with very long noodles ...
8
votes
10
answers
126k
views
What is the difference between marinara and spaghetti sauce?
The title pretty much says it: What is the difference between marinara and spaghetti sauce?
I Googled and got a bunch of hits but none of the answers left me feeling like I actually understand the ...
8
votes
5
answers
13k
views
How to cook Lo Mein?
I just moved to China and I would like to cook some lo mein ( chinese noodles ), this is the easiest way to get some veg. food here :)
The lo mein I bought are not the fresh ones but the dry ones.
...
7
votes
2
answers
1k
views
What does Joy of Cooking mean by "canned spaghetti"?
My sister was browsing through her Joy of Cooking (the 1975 edition, her copy printed November 1983) and found several recipes that call for things like "1 can spaghetti: 24 oz." or "2 1/2 cups canned ...
7
votes
4
answers
35k
views
Will swapping the red wine in my spaghetti bolognese with port wreck the dish?
We were out of red wine when cooking spaghetti bolognese today, but eyed off the port as a possible substitute. We decided against it but were left wondering. I imagine you'd have to halve the ...
7
votes
2
answers
885
views
Using spaghetti squash for 'pasta'
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 spaghetti squash noodles instead of regular ...
6
votes
7
answers
89k
views
How to keep cooked spaghetti fresh if I serve them an hour or so after cooking?
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're ready to eat?
6
votes
6
answers
7k
views
Spaghetti sauce consistency / coating noodles
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 my recipe too much. However, I do have ...
6
votes
2
answers
4k
views
Stockpot double as beer brewing pot
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 International Stainless 40 Qt. stockpot. It has ...
5
votes
3
answers
3k
views
It seems, acidity prevents pasta from being overcooked?
Usually I cook the pasta in boiling water... add it to sauce in the pan, another 2-3 minuts and done.
But today I've tried to cook pasta in the sauce.
Sauce: pepper + onion + garlic + flour + ...
4
votes
9
answers
3k
views
Which is a typically American way of seasoning spaghetti and other pasta?
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 when they cook spaghetti. Of course, when ...
4
votes
3
answers
1k
views
Does splitting spaghetti in half change the taste?
I've heard that splitting spaghetti in half before cooking them change the taste. Is it true?
4
votes
4
answers
30k
views
What is the spicy kick in "Kraft Tangy Spaghetti" box meal?
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 some kind of pepper or spice. I've tried ...
4
votes
1
answer
2k
views
Is there grade/quality for spaghetti selection?
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 Italy?
4
votes
2
answers
6k
views
Romano vs Parmesan in Cacio e Pepe?
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 some of the hot starchy water with grated ...
4
votes
1
answer
416
views
Meatballs and Spaghetti in the InstantPot separately
I am pretty much a newbie at pressure cooking.
I've been following this recipe for meatballs and spaghetti, and it comes out great. The thing is that my kids would prefer that the spaghetti is not ...
3
votes
1
answer
877
views
How is this machine used? (for, I think, peeling the skin from the tomatoes)
I received as a gift this machine, which I am told is used to make spaghetti sauce. I believe that its purpose is to remove the skin of the tomatoes, but it simply looks like a grater....
Can someone ...
3
votes
1
answer
94k
views
Is eating uncooked spaghetti dangerous?
Sometimes I like to eat some (15 to 20 pieces) uncooked and dry spaghetti from the store as a snack.
Still, I am worried a little about salmonella and other such things, so my question:
How safe is ...
3
votes
2
answers
486
views
How to fit spaghetti in small pan without breaking it
I only started cooking for myself 2 years ago when I was 14 - one of the foods that I cook for myself every day as part of my gym diet is spaghetti, I weigh around 200g of it. I fill my largest/widest ...
3
votes
2
answers
3k
views
How to fix separating spaghetti sauce?
I am making spaghetti sauce from home-grown tomatoes. They were standard garden tomatoes - not Romas or anything you'd traditionally use for sauce, but hey, they're what I had.
The sauce has been ...
2
votes
5
answers
3k
views
Best moment to put salt in spaghetti?
Different friends have conflicting theories about the best moment to pour salt into spaghettis:
Before putting the spaghettis, so that the salt infiltrates inside the spaghetti.
Just a bit before ...
2
votes
4
answers
822
views
Is there a known 'lifehack' to facilitate the picking back up of the bay leaves after cooking with them?
I'm about to do a Spaghetti sauce batch this afternoon, and I can't seem to remember a life hack that I read that made it so you didn't have to go through you sauce and pick the bay leaves one by one.
...
2
votes
1
answer
2k
views
Pesto after doing a sauce or before?
So I am cooking chorizo+squid pasta/stew and I think a little spoon of red pesto will be great addition to it.
I wonder should I put pesto while it's cooking or when sauce is ready?
2
votes
3
answers
306
views
I want to make straight spaghetti
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 sauce and meat?
2
votes
4
answers
848
views
Is spaghetti and bechamel sauce an authentic Italian dish?
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 mistaken for carbonara since its creamy white. ...
2
votes
0
answers
22
views
How long will spaghetti last in the refrigerator when stored in a sealed container? [duplicate]
How long will spaghetti with sauce containing diced tomatoes last in the refrigerator when stored in a sealed container?
1
vote
2
answers
153
views
Interpretation of a braised lamb dish description from a menu
I was tantalized by the description of a braised lamb dish earlier today at an Italian restaurant at the Hyatt I am staying at.
I was expecting a braised cut of lamb covered with sauce on a bed of ...
1
vote
1
answer
1k
views
Making Carbonara in Canada; what kind of cream should I use?
I was making Carbonara today: bacon was getting crisp, tossed a bit of chopped shallot, some butter, till it was time to add the cream.
The closest I found at the store was half-and-half.
In front of ...
1
vote
2
answers
26k
views
What is the difference between Pasta Sauce and Spaghetti Sauce?
I'm deciding to make spaghetti squash today but can't decide what sauce to use: a pasta sauce or spaghetti sauce. I'm sure those are just general terms for many types of sauces, but can anyone give me ...
1
vote
2
answers
737
views
How do I use this store-made tomato paste with pasta?
I am boiling the water, and then adding my spaghetti into it, and cooking for 7 - 8 minutes. It all works fine. However since am new to cooking, I don't know how to use the store-made tomato paste. Do ...
1
vote
2
answers
1k
views
What is the correct timing when cooking spaghetti sauce from minced meat and prepared tomato sauce?
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 sauce already prepared with all stuff in ...
0
votes
2
answers
517
views
How do you measure 2 ounces of dry thin spaghetti pasta?
I tried the size of a quarter and a juice bottle with a long neck. When I cook half of what I measure as 2 ounces it is enough for me. Two ounces according to the quarter theory makes a mountain of ...
0
votes
2
answers
3k
views
Can I substitute fresh tomatoes for canned?
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. However, I only have fresh tomatoes, ...
0
votes
1
answer
7k
views
How long do I boil store bought or canned tomato sauce for spaghetti?
How long do I boil store bought or canned tomato sauce to use for spaghetti?
I know that tomato sauce can be cooked in cans that are available from the grocery store. Why should it take 4-6 hours?
0
votes
2
answers
662
views
How to make spaghetti stick together?
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 that it sticks together, but rather the ...
0
votes
2
answers
473
views
Techniques and ingredients to make marinara sauce from canned spagetti sauce
My wife dislikes the flavor and thickness of canned spaghetti sauce. She finds it thin and tasting like vegetable soup. Can one spice and cook this down to make it the taste and texture of a ...
0
votes
1
answer
150
views
Spaghetti Fund Raiser Lunch
How do I figure out how much spaghetti, sauce, etc that need for a fund raising lunch that is targeting 100 to 125 people...we want to be generous in our portions but no clue how much to fix, how to ...
0
votes
1
answer
208
views
Spaghetti sinks
I have two brands of spaghetti, and I'm wondering if anyone can shed insight into which one of them has better quality.
I have been cooking a certain brand X of spaghetti for some time. When cooking, ...
-2
votes
1
answer
124
views
Is there any difference between wholewheat pasta and wholewheat sphaghetti besides the shape?
I'm asking about the plain food as you would buy from the shop which has no extra ingredients. It seems to me they are both pure wheat just in different shapes. Is that correct or has one been ...
-2
votes
2
answers
101
views
Homemade Dill for Charity [closed]
I really want to make my own dill to put in my spaghetti sauce for a charity luncheon I'm hosting.
Do you fellas/ladies have any tips? How should I get started? And the middle? What about the end?