It’s easier for me to put my spaghetti in a blender before cooking. It allows for the spaghetti to all cook together at the same time, with a consistency making it perfect to drink my refreshing pasta on warm Summer days on the deck.
For a fat free option I strain the juices into a cup, and add some ice before reheating.
It makes for a nice refreshing drink on warm Summer days on the deck.
Ah, in that case, I have a lifehack for you, too. You can actually buy instant spaghetti smoothie in the store. Just mix the powder with water and it’s done. The brand is called “Flour”.
It’s easier for me to put my spaghetti in a blender before cooking. It allows for the spaghetti to all cook together at the same time, with a consistency making it perfect to drink my refreshing pasta on warm Summer days on the deck.
Yes but are you adding enough milk and flour to your blend to trap the flavor in the fats?
For a fat free option I strain the juices into a cup, and add some ice before reheating.
It makes for a nice refreshing drink on warm Summer days on the deck.
Genius…I never thought to try that.
Ah, in that case, I have a lifehack for you, too. You can actually buy instant spaghetti smoothie in the store. Just mix the powder with water and it’s done. The brand is called “Flour”.
That brand is gross, it doesn’t even taste like pasta
Subvariety semolina flour?