Gail Simmons’ Spaghetti Pie Is Comfort Food at Its Finest

For those familiar with Gail Simmons, you probably recognize her as a standing judge on Top Chef, but if you’re unfamiliar with her work, you’ll want to change that immediately. Before she became a...

Question for spaghetti-lovers

by codmeister 1 year ago

Pick an option . . . Option A the main character in classic spaghetti is the pasta noodles and the sauce is a supporting character there just to perk up and enhance the noodles. Or Option B . . ...

Wine Country Pasta @ Sonoma Market

by pinotho 1 year ago

I can't offer any take-out recs since we have decided to do all of our own cooking during this crazy time. However I have discovered a great product: Wine Country Pasta, which is fresh pasta made ...

Bolognese sauce vs spaghetti sauce?

by Cookingdancr 1 year ago

So, I only just found out about Bolognese a few days ago. Never had it, and I really want an authentic recipe. I always thought that Bolognese was identical to the sauce you use on spaghetti, b...

Reheating spaghetti carbonara?

by lawgirl3278 12 years ago

I just made spaghetti carbonara for the first time last night (yummy!), but I have plenty of leftovers. What's the best way to reheat it? I usually reheat pasta dishes in a covered pan with a lit...

Spaghetti Bolognaise

by Quellecuisine 3 years ago

I am a novice when it comes to cooking- a college student in early twenties- I saw a while back a way to make spaghetti bolognaise where you cooked the the mince with the spaghetti in the same l...

This Will Be The Rage--You Need a Pasta Breaking Machine

by kaleokahu 3 years ago

It will be coated with nanoparticles, which seamlessly key your Roomba. Break your pasta from a continent away using its onboard cameras and full connectivity. https://www.washingtonpost.com/ne...

Spaghetti - any ideas?

by DorotaMZURc 3 years ago

Hi ! I want to do great spaghetti to my boyfriend. We love that dish ! Have you got a simple but delicious recipe?

When did noodles become pasta?

by Wawsanham 10 years ago

I've always called all "pasta" noodles. I grew up refering to lasagna, spaghetti, spaetzle or other noodles as noodles--not only when they're in Chinese dishes. I first started hearing the term...

Pasta's survey

by Settis 4 years ago

Hi guys! First of all my compliments for community; I appreciate your competences and cooking skills, so i think to be in the right place. I'm an italian "Marketing and organization for busines...

Whole Wheat Spaghetti Nutritional Info?

by zigzag17 4 years ago

I have a package of Bonatura, Market Basket and Barillo Whole Wheat Spaghetti. On all three boxes is Ingredients: Durum Whole Wheat Flour, Serving Size 2 oz. The question is why is Total Carboh...

Spaghetti with ketchup - does anyone else eat this?

by Too Embarrassed to Say 20 years ago

When I was growing up my mom and dad would whip up a quick bowl of thin spaghetti, mixed with butter and then mixed with Heinz ketchup. Often we would have it with Bordens grated american cheese sp...

Quirky move: I bend my spaghetti. Do you?

by stratford 4 years ago

I have a small pot whose diameter is a couple inches shorter than the dry spaghetti I cook. So, in order to make sure that it all cooks at the same rate, I stick the bottom end of a handful of spa...

Help reconstruct this spaghetti and meat sauce recipe

by Jaqen 4 years ago

I'm trying to make spaghetti and meat sauce the way I saw it made a long time ago. I thought I would be able to find some similar instructions/recipes and make my own minor alterations, but I haven...

Good way to doctor up jar spaghetti sauce?

by mamamia 15 years ago

I don't have the time to make mine from scratch. I like to use the jar sauce as a base, but then either add some browned beef or sauteed mushrooms to make it more tolerable. And of course garlic ...

Pot-sized spaghetti?

by fldhkybnva 7 years ago

Spotted this on the end cap today at the store and my first thought was "is this real life?" Is this even spaghetti anymore? Is it that difficult to snap spaghetti or let it soften a few seconds so...

Spaghetti - Good, Not So Good - and Bad

by jounipesonen 5 years ago

I've been trying to figure out differences in Italian-made, 100% Durum 'thin' spaghettis. I've cooked them 8-10 minutes. I find Barilla, Divella, De Cecco to be basically the same with De Cecco pri...

Will Spaghetti and Meatballs Freeze Well?

by DaisyM 13 years ago

Any hints on doing this? Going to be cooking for my father-in-law and I know he loves this. I'm just not sure that this won't be mush when it is microwaved. Oh, yes it has to be microwaved to work...

Light and summery spaghetti recipes?

by blkery 5 years ago

I have a bunch of spaghetti stockpiled and it's too hot for meat sauce. I've tried doing seafood spaghetti before but couldn't get enough flavor out of my efforts. Any suggestions for this and othe...

Spaghetti Red?

by tritecliche 13 years ago

My Grammy today was talking about foods from her childhood, and said her mother took her recipe for "Spaghetti Red" to the grave. When I inquired, she said it was like a spicier version of spaghe...

Your favorite spaghetti recipe

by emglow101 6 years ago

I'm in a cooking rut . Bored . I used to make pasta all the time . I burned out on it . Ready to eat it again . I'm looking for your dried spaghetti recipe . I like this noodle the best . I'm not ...