Spaghetti is cooked in a great pot of salted, bubbling water then emptied in a colander (scolapasta in Italian).
In Italy, spaghetti is for the most part cooked but still firm (Italian for to the tooth), just completely cooked and still firm. Outside Italy, spaghetti is off and on again cooked to a much softer consistency.
Spaghettoni is a thicker spaghetti which sits down for a bit to cook. Spaghettini and vermicelli are extremely slender spaghetti (both of which may be called holy messenger hair spaghetti in English) which sit down to cook.
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Who hasn’t ever found a great recipe and felt over confident in their cooking and/or baking skills? Who among us is actually a trained chef? Ever ran into the “eyes bigger than your mouth” conundrum? No one happily anticipates tasting the salty Dead Sea when they were expecting refreshing mineral water. No one likes being surprised by a salty snack when they expected something sweet. For those of ...
Who hasn’t ever found a great recipe and felt over confident in their cooking and/or baking skills? Who among us is actually a trained chef? Ever ran into the “eyes bigger than your mouth” conundrum? No one happily anticipates tasting the salty Dead Sea when they were expecting refreshing mineral water. No one likes being surprised by a salty snack when they expected something sweet. For those of ...
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