How do you cook a simple but delicious spaghetti?

Pasta are the noodles. Bring a pan of water to a boil. Add the noodles. Brown a pound of hamburger. Drain the grease off. Add a jar of spaghetti sauce and serve over your noodles.

ON THE STOVE

Pasta is a type of food made from the flour of certain grains mixed with water and/or eggs, which is then kneaded and formed into various shapes, and boiled prior to consumption. While the name, and all pasta types, come from Italy, pasta is very popular all over the world. The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including egg and salt. Less frequently, the term maccheroni (macaroni in English) is used for the same products, especially when in combination with cheese.

Pasta can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. The word comes from Italian pasta which shares its origins with “paste”, meaning “dough”, “pasta”, or “pastry” as in “small cake”. As recently as 1918 the English word “paste” was used instead of or alongside the Italian pasta. [1] Today the word “pasta” is reserved for Italian-style noodles in English-speaking countries, while the word “noodle” has a more general meaning.

Dried Italian-style pasta is made from durum wheat semolina, which gives it a light yellow colour and a slightly chewy texture when properly prepared. Certain American pastas are produced from a mixture of Farina and Semolina. Such pastas often have a different texture and flavor and are typically used in casseroles or other dishes. Asian-style noodles as well as most fresh noodles are made from regular (non-durum) wheat flour. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour.

Gnocchi are often listed among pasta dishes, although they are quite different in ingredients (mainly milled potatoes) and mode of preparation.

Pasta is made either by extrusion, where the ingredients are forced through holes in a plate known as a die, or by lamination, in which dough is kneaded, folded, rolled to thickness, then cut by slitters. Fresh pasta cooks quickly and has a delicate taste, but spoils relatively quickly due to its high water content. Dry pasta generally contains about 10% moisture, which makes it shelf stable for about three years.

Packed refrigerated or frozen pasta can be found virtually everywhere in the world. More varieties tend to be available where expatriate Italian communities have taken root. Italian companies such as Arienti & Cattaneo Ima, Ostoni, and Zamboni manufacture machines for producing “fresh” packed pasta, which has a shelf life of around 7 weeks.

The U.S. Food and Drug Administration (FDA) determined that consuming five servings of fortified grain foods — a serving might be ½ cup of cooked pasta or a slice of bread, for example — could add another 220 micrograms or more of folate per day, to help people meet their recommended folate levels

Spaghetti Recipe

it is very easy to make & it does not take alot of time. It is not real saucy.

25 min 15 min prep

1/3 cup olive oil
1/2 cup chopped onions (1/2 onion)
1 clove garlic
1/2 cup chopped bell peppers
1 lb meat
1 teaspoon salt
1 can tomato paste
1 cup water
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon sugar
1 can stewed tomatoes
1 (12 ounce) package spaghetti

DIRECTIONS

Brown the onion, bell pepper, garlic& meat in olive oil in pressure cooker.
If a lot of grease, drain.
Mix the rest of the ingredients.
Cook for 5 minutes in pressure cooker.
Cool at once.
Boil spaghetti with 1 T.
olive oil& salt.
Serve meat over spaghetti.

u just buy the spageti or pasta at the supermarket..and the sauce just add tomato sauce with some beef and pork…after u fried and cut em into pieces