Spaghetti is too often confined to a rectangular box. I am ashamed to say it, but in the conveniences of modern life I had forgotten that spaghetti could be anything but a brittle dehydrated noodle.
Luckily the ambition of my biology class lab partners reminded me just how accessible a better noodle can be. After an hour of studious data collection, we met in my kitchen set on creating spaghetti from scratch. Combining mixing three eggs slowly into two cups of flour, we we’re able to make a very satisfactory pasta dough.
We ran our dough through a pasta making machine (which I was luckily able to procure from my uncle, though I am sure they are available on the internet) and were quite surprised to find beautiful fresh spaghetti.
Stirred into well seasoned boiling water, the pasta cooked in 4-5 minutes. All it took was eggs, flour, salt and water.
We removed our pasta from the water a few minutes early, and let it finish cooking in a red sauce that was simmering on the other burner. The result was a handmade noodle evenly and delightfully coated in sauce. One mandatory dusting of aged parmesan, and this stuff was ready to eat.
Yum. Cooking continually reminds me that you can make almost anything cheaper and better than a restaurant in your own kitchen — you just need a little extra time.