Spaghetti

ainjel · 07-13-2006, 07:45 PM

Mmm, tonight I made some Spaghetti Sauce. It's funny, my four year old was all excited about it and my boyfriend complained, "I don't really like spaghetti." He ate it anyway and said it was good. I ended up with two types of pasta though. Some traditional angel hair for me and the four year old and my boyfriend requested some whole wheat spinach egg noodles. I managed to get the nine month old to eat some pieces of those cut up, too. : )

muffinman · 07-13-2006, 08:01 PM

Wow 1 tbsp of red pepper flakes in your recipe must warm up the taste buds. I make a similar recipe, and occasionally add a little Tabasco. I can't add to much or my wife will say it's too spicey. And honestly, I don't add too much.

I like spaghetti as a week night meal since the recipe is simple to make.

Are whole wheat spinach egg noodles green in color? Seems the whole wheat would make them a strange color.

I've only had angel hair pasta once with spaghetti. Not sure I'd do it again as the angel hair pasta's thinness lends itself to more meatless sauces.

aeiou · 07-13-2006, 08:52 PM

I too love angel hair pasta but find that it is too thin for traditional spaghetti sauce. I find that it is better suited for an Alfredo sauce dish. I prefer to use thin spaghetti noodles but my husband prefers a thicker spaghetti noodle. I did however find an excellent (taste & texture) organic spaghetti noodle made in Italy by a company called Bionaturae. Perhaps this pasta tastes so good because it is made in Italy - they know pasta better than anyone else.

khartman · 07-13-2006, 08:56 PM

I couldn't get my husband to even look at a spinach spaghetti, although personally I like it.

Ainjel, do you often cook to meet each others tastes? When cooking, I try to meet in the middle and make foods everyone will eat. I'm pretty open to eating most foods except anchovies and brussel sprouts

ainjel · 07-13-2006, 10:07 PM

Originally Posted by muffinman

Wow 1 tbsp of red pepper flakes in your recipe must warm up the taste buds. I make a similar recipe, and occasionally add a little Tabasco. I can't add to much or my wife will say it's too spicey. And honestly, I don't add too much.

I like spaghetti as a week night meal since the recipe is simple to make.

Are whole wheat spinach egg noodles green in color? Seems the whole wheat would make them a strange color.

I've only had angel hair pasta once with spaghetti. Not sure I'd do it again as the angel hair pasta's thinness lends itself to more meatless sauces.

The 1 tbsp certainly wasn't on purpose. I wasn't really paying attention and just grabbed it then realized a few hours later... oops! Lesson to self - don't cook when super tired!

And the whole wheat spinach egg noodles are green in color. A rather dark green but they tasted pretty good. I just wanted angel hair tonight. I've never been a fan of traditional spaghetti noodles.

ainjel · 07-13-2006, 10:08 PM

Originally Posted by aeiou

I too love angel hair pasta but find that it is too thin for traditional spaghetti sauce. I find that it is better suited for an Alfredo sauce dish. I prefer to use thin spaghetti noodles but my husband prefers a thicker spaghetti noodle. I did however find an excellent (taste & texture) organic spaghetti noodle made in Italy by a company called Bionaturae. Perhaps this pasta tastes so good because it is made in Italy - they know pasta better than anyone else.

I'm used to using Barilla for all my pasta. It's Italian also but there happens to be a plant about an hour north of me so it's always available in all of the grocery stores here.

ainjel · 07-13-2006, 10:09 PM

Originally Posted by khartman

I couldn't get my husband to even look at a spinach spaghetti, although personally I like it.

Ainjel, do you often cook to meet each others tastes? When cooking, I try to meet in the middle and make foods everyone will eat. I'm pretty open to eating most foods except anchovies and brussel sprouts

Tonight it wasn't too much of a big deal to make two different types of pasta, especially since we all used the same sauce to top it. I just needed an extra pot and some water. Normally though I would have just made him cook his own stuff. : )

alice.b.toklas · 07-15-2006, 02:34 PM

Originally Posted by ainjel

I'm used to using Barilla for all my pasta. It's Italian also but there happens to be a plant about an hour north of me so it's always available in all of the grocery stores here.

And I thought Barilla was an imported pasta. Several years ago, I think, Mueller or San Georgia went after them for dumping their pasta on the US market. I didn't follow this story so maybe the solution was to build a plant in the US and just compete fairly.

Suppose if they import the semolina flour, they can make good authentic Italian pasta in the US.