How about a fresh (as in not dried) spaghetti noodle that’s passed directly from the extrusion, through a trough of boiling water with a conveyor belt to move it along and support the weight, then direct to the plate?
Well that would be fantastic, if not for Article 128 in the Costituzione Della Repubblica Italiana; as this states no pasta may be cooked directly from extrusion, except in the circumstances of impending death, as laid out in Article 110. So you may certainly try such a procedure, but you risk becoming an international criminal.
I’ve looked at it from every angle, as I am certified the best master debater.
I don’t even think you’d need a special pot. A fresh noodle into enough water you can provide gentle agitation without whacking the noodle excessively, slide it out the pot into a colander, and then again gently slide onto plate. If you want more even saucing, I’d go from colander back into a pot with some sauce on bottom, then pour more sauce over top, and out to plate to get a more even coating without having to pull the noodle through sauce. You could even hand form the noodle with a bit of work. Roll noodle dough into a sheet and make alternating cuts like this and then smooth out the bends.
To me, the real trouble with a long noodle is: then what? Would you slurp a 100 ft noodle in one go, stopping for breaths?
Lol I did think of that, but I still thought most people’s mouths would need a break, and the second that noodle stops moving and trips the gag reflex, all chaos could break loose! That’s potentially a lot of night to have change course on you! 😧
We were going to do that, but it was deemed to be dark magick too powerful to unleash on this plane. We instead focus on room temperature superconductor research.
How about a fresh (as in not dried) spaghetti noodle that’s passed directly from the extrusion, through a trough of boiling water with a conveyor belt to move it along and support the weight, then direct to the plate?
Well that would be fantastic, if not for Article 128 in the Costituzione Della Repubblica Italiana; as this states no pasta may be cooked directly from extrusion, except in the circumstances of impending death, as laid out in Article 110. So you may certainly try such a procedure, but you risk becoming an international criminal.
I’ve looked at it from every angle, as I am certified the best master debater.
This is actually how internet debates go. I should know, I’m an expert!
I don’t even think you’d need a special pot. A fresh noodle into enough water you can provide gentle agitation without whacking the noodle excessively, slide it out the pot into a colander, and then again gently slide onto plate. If you want more even saucing, I’d go from colander back into a pot with some sauce on bottom, then pour more sauce over top, and out to plate to get a more even coating without having to pull the noodle through sauce. You could even hand form the noodle with a bit of work. Roll noodle dough into a sheet and make alternating cuts like this and then smooth out the bends.
To me, the real trouble with a long noodle is: then what? Would you slurp a 100 ft noodle in one go, stopping for breaths?
Circular breathing of course, no need to stop
Lol I did think of that, but I still thought most people’s mouths would need a break, and the second that noodle stops moving and trips the gag reflex, all chaos could break loose! That’s potentially a lot of night to have change course on you! 😧
I posted this further down the thread… but
Except hands free
deleted by creator
Aww, you didn’t have to delete that. I believe you’re technically correct, since proper spaghetti is an extruded pasta.
I like all noodles, so I ignored the technicality.
We were going to do that, but it was deemed to be dark magick too powerful to unleash on this plane. We instead focus on room temperature superconductor research.