I'd planning to attempt some flavoured methocel noodles; I know that type K is the softest (best for things like marshmallows) but I've never experimented with the firmer kinds and I'm not entirely sure just how firm they get.
I'm pretty sure I'll want one of the high-viscosity types and there's a supplier here selling 4000 cP, but will type A (A4M or maybe A15C according to this chart) be close to the texture of spaghetti or could it end up being too firm?
Which type would be similar in texture to the 1.7% agar solution used in Schellhoss's parmesan spaghetti recipe included in the Khymos collection?
Also, is there any chance that this type might "melt" as it cools back down to room temperature - i.e. would it be imperative to consume the noodles while still hot?