Kristen17
Assistant Cook
I'm trying to perfect making homemade spaghetti and realizing that it's quite hard to have each noodle maintain it's shape and size once it starts to cook. I laid the dough out flat and cut them like fettuccine, except when they were cooked in the boiling water they looked like measly round bumpy worms in the end. (still tasted ok though)
Any techniques or suggestions to note? I'm guessing they have to be separated one by one an place them in the boiling water one by one too?
Any techniques or suggestions to note? I'm guessing they have to be separated one by one an place them in the boiling water one by one too?