Your comment will be revised by the site if needed. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. I think thats one of the main thrusts of the book; that the noodles are sacred and you need to cook them properly, but the sauce is not an equal part. (The dough can be made 1 day ahead, wrapped and refrigerated. Pictures from my pasta making adventure are above, and Ill link the recipe from Lidia that I used below so you can make home-made pasta too! Continue beating until there is just a thin ring of flour around the egg mixture and the dough becomes too thick to mix with a fork before almost all of the flour is incorporated. While the garlic browns, pour the tomatoes into a bowl. On a marble or wooden work surface, pile the flour into a mound. 2 tablespoons olive oil. To make the dough in the food processor: Fit the regular steel dough blade in the bowl of the processor. The little wooden pasta stamp/press that was used, what is it called & where can I find one, please & thank you. Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Fox Foodie: And youre having pasta like its served in Italy, where its a small serving size? Form a ball. Discard the scraps in the sieve and use the strained flour to continue kneading the dough. (For effective kneading by hand, the surface should be hip-high; this will allow you to put your body weight into the kneading motion.) Add salt and pepper (and oregano if using). Crush two garlic cloves with the heel of your hand. Heat 2 tablespoons olive oil in a medium skillet over medium heat. To make arrabbiata sauce, add hot pepper flakes to basic pomodoro sauce and simmer. On a smooth, clean work surface, place 2 cups of flour in a mound. In a small bowl, beat the eggs, salt and olive oil together with a fork until blended, then add them to the well. Set the machine to the widest setting. Make a well in the center of the mound. Remove before serving. Brush the excess flour aside and knead the dough, adding additional flour as necessary, for about 10 minutes or until smooth. Use the knuckles of your forefingers especially during this process. Store, very well wrapped, in the refrigerator for a day, or for a month or more in the freezer. Cooking is not always an exact science so enjoy making it your own. 5. Cooks Note: For convenience, make up a large batch and freeze smaller portions in freezer bags. Gently fluff noodles and spread on a semolina-dusted baking sheet. Its no different from a salad dressing being on a salad. Cover and let rest for 10 minutes before rolling out and cutting into the desired shape. For a simplehand-cut tagliatelle, gently roll the sheet of dough around the rolling pin, and slip it off onto a clean, lightly-floured work surface. Using a 3 1/2-inch round cookie cutter, cut out circles as close together as possible; you should have 10 rounds of dough from the 2 sheets (if you don't, re-roll dough scraps and cut more circles). If needed, wet your hands under the faucet and continue to work the dough. Repeat, feeding it through one more time. WebFresh Egg Pasta Recipe | Italian Recipes | PBS Food . He'll still indulge in favorites like steak, but will choose a 4-ounce filet over a 48-ounce rib eye. Sprinkle your hands liberally with flour, rubbing them together to remove any remaining scraps of dough from your skin. If not, flour and roll them as described above and cut the rolls into inch strips. 1. Lightly flour your hands, then gather the clumps and begin kneading right in the bowl, folding the raggedy mass over, pushing and turning it, then folding again. Let the machine run for about 30 seconds. I have several of your books. What is the width of the pasta sheets? ). Its not a fast process but I found it very therapeutic, constantly rolling, flouring, and eventually making pretty home-made noodles. Make a well in the center of the mound, like a crater in a volcano, all the way to the work surface. Since 1998, these two have collectively brought to the foodie community attractive restaurants that showcase the culinary acumen of Chef Batali and Bastianich's business savvy for what is hip and important to the fine dining culture. 2. If you find the dough is very elastic, rest it 5 to 10 minutes, then continue. Dont pull the dough sheets through the machine as they get longer or you will stretch the dough sheets out of shape, but support them lightly from underneath as they emerge from the rollers. Serve with seafood sauces. Theres a learning curve. When you have formed a cohesive clump of dough, turn it out onto a small work surface lightly dusted with 1/2 teaspoon of flour and continue kneading for 2 to 3 minutes, until the dough is smooth and shiny on the outside, soft throughout, and stretchy. Drop the eggs and/or egg yolks into a small bowl; beat briefly with a fork to break them up. WebDelicious pasta recipes each under 500 calories per portion, from classic traditional dishes to contemporary twists, including vegan, vegetarian gluten- and dairy-free options. Its about having pasta and making it lower in calories and healthful. Remove the capon pieces and wipe out the pot with paper towels. Add the baked vegetables to the pomodoro sauce and stir slightly. Turn the dough a quarter-turn, and repeat, working your way around. Cut each sheet in half, making 8 smaller sheets. My favorite purchased is La Molisana, so I looked on my package and noticed it was made with 100% semolina, so I tried it was wonderful. If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through. Continue beating the egg mixture with the fork, gradually working the flour from the sides of the well into the egg mixture. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. I wasnt crazy about the taste. Keep the pieces of dough that arent being rolled covered with a towel. 2003 - 2023 GRACE Communications Foundation, 1 lb spaghetti or spaghetti alla chitarra (a specialty square-cut version). Wrap 3 of the pieces while you work with the fourth. Form a ball. Its not a fast process but I found it very therapeutic, constantly rolling, flouring, and eventually making pretty home-made noodles. This book is a result of a lot of changes I did in how I eat and dont deny yourself anything. Then, using the fork, gradually incorporate the flour from the inside walls of the well. Or cut the pasta into the desired width with the attachment on the pasta machine. Tagliatelle's ribbons are delicious with a heavier sauce featuring meat or seasonal vegetables. If cutting the pasta by hand, roll up each sheet loosely like a jelly roll, then cut it into fettucine, vermicelli, or lasagne strips with a sharp knife. Discovery, Inc. or its subsidiaries and affiliates. Firmer than the preceding two, yet flavorful and light, this is a versatile pasta that serves as an excellent carrier for all flavorful sauces. Defrost frozen dough slowly in refrigerator, and let it return to room temperature before rolling. Cook. Cook the pasta in a large pot of boiling water until al dente, 2 to 3 minutes. Put flour and salt in a mixing bowl. 6. On a marble or wooden work surface, pile the flour into a mound. Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball. You've successfully subscribed to this newsletter! Roll the dough into a smooth ball. Add the flour mixture to the eggs 1 cup at a time and process just until a ball of dough starts to form. Work with 1 piece at a time, keeping the remaining dough covered. Choose the desired setting and feed the dough through. In a small bowl, beat the egg with a fork until blended, and then pour them in 2. Repeat with the remaining dough pieces. The dough will stretch and roll under your hand like a large shell. Here are Lidia's tips on how to make fresh pasta. Adjust for stickiness or dryness by working in either flour or water in small amounts. 4 World Trade Center, 101 Liberty Street, Floor 3. Roll. Make sure your hands are clean and flour them lightly. So a serving is basically 80 grams, 3.6 ounces, which is what a real serving of pasta is. Before purchasing my machine, I joined a pasta making group on social media and read everything I could on making pasta. This week, I will be sharing a few of the delicious recipes that Lidia demonstrated and fed usstarting with Lidia Bastianichs basic egg pasta dough recipe. Add enough salt to the pasta to make it as salty as seawater. Featured in: Noodles With No Need to Dress Up, 285 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 11 grams protein; 185 milligrams sodium. Lightly flour the work surface again. Proceed as above, substituting the spinach-egg mixture for the eggs called for in the recipe. Salted properly, it is one of the great underused ingredients. I spent about 2 hours working on my pasta, rolling the dough out and cutting it into ribbons using my machine. 4 World Trade Center, 101 Liberty Street, Floor 3, 2 cups all-purpose flour, plus more for dusting. Once the garlic is browned, add tomatoes and their juice to the sauce pan with the garlic. This material may not be published, broadcast, rewritten, or redistributed. Unroll and set the strips and toss them lightly to separate them. Crack the eggs into the well, and add olive oil and salt. Enjoy!if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[728,90],'mominthecity_com-box-3','ezslot_4',108,'0','0'])};__ez_fad_position('div-gpt-ad-mominthecity_com-box-3-0'); 1. On a marble or wooden work surface, pile the flour into a mound. Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds. Recipes, Food Stories, Adventures, and Other Musings. If youre hungry you can double it, which is 1000 calories, which is not a lot for a pasta meal. Anyway, my pasta machine is here and Im just about to prime it and make awesome pasta! To make the brodo, heat the oil in a large Dutch oven or soup pot over medium heat until its almost smoking, about 3 minutes. Rest. Cut the rolls into inch strips. The dough should not be so sticky that it clings to your fingers. He's updated his restaurants' menus as well. But because of its simplicity, restaurant tycoonJoe Bastianichrecommends using the finest ingredients available to you for maximum taste, such as San Marzano tomatoes. Continue until all dough is used. Shape the dough into a rough ball and set it aside. Im a professional content creator, NYC wife and mom of two teen sons. these links. olive oil 1 lb spaghetti or spaghetti alla chitarra (a specialty square-cut version) A few basil leaves Grana Padano for grating Cut the dough into six equal pieces, flour them lightly and cover them with a kitchen towel. Continue beating the egg mixture with the fork, gradually drawing in flour from the sides of the well until the egg has been absorbed by the flour. Turn dough out onto a board and knead to form a ball. Measure the flour into the bowl; process for Add a little water if the dough seems dry, a little more flour if it seems wet. 3. Dust dough sheets lightly with semolina to keep them from sticking. Roll the dough out on a floured surface as thin as possible, or use a pasta machine to roll the dough out to the thinnest setting. When the pasta is done, drizzle with extra virgin olive oil. The 46-year-old businessman is the son of famed chef and television personality Lidia Bastianich and together with his mother and chef Mario Batali, partners in dozens of successful restaurants around the world including one of New Yorks best eateries, Del Posto. WebFor the Pasta: 2 tbsp. Wash 6 cups (lightly packed) stemmed fresh spinach in plenty of cool water, changing the water if necessary, to remove all traces of sand and grit. Measure the flour into the bowl; process for a few seconds to blend and aerate. Follow our five-stepguide, and learn how to transform basic ingredients into fresh pasta with onlyyour hands and a rolling pin just like nonna! 2023 FOX News Network, LLC. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough. Cover with plastic wrap. Roll with a rolling pin or pasta machine as The turkey meatballs are super. Recipe: Baked Rigatoni with Creamy Mushrooms and Squash. The first few times I used semolina and 00. If it turns brick red, its too thick. Heat oil in a saucepan on medium heat. Joe Bastianich: Its based on the standard one pound package of pasta which is six servings. Joe Bastianich: I have to say the turkey meatballs is an amazing plate of food. While the pasta is cooking, Bastianich starts by adding Chilean olive oil in the broth, a bit of South America as he said, the butter, grated grana, and fresh ground pepper. Fox Foodie: So youre not saying its steamed veggies on a tiny mound of pasta? You know cooking your noodles in the sauce at the last minute, these are all little secrets that add so much flavor and texture to the dish and no one knows them. I enjoy my family life AND work in that order. That was 30 years ago. Repeat the folding and feeding of the dough through the machine 2 more times. So might just have to try out both versions. Sign up now for monthly updates and special bonus content. Legal Statement. Knead against the counter a few times until it comes together into a smooth ball. I looked to the one and only Lidia Bastianich for my pasta recipe. Joe Bastianich: Its based on the standard one pound package of pasta which is six servings. I watched you make pasta on the Create Channel and was highly motivated to make fresh pasta at home. Add to olive oil and saut until golden brown. By the way, your books are amazing. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin. Add the cherry tomatoes to the vegetables and broil for another 2 minutes. Food & Drink Joe Bastianich on the MasterChef Finale! Web Babbosspaghetteria.com - Xranks. All rights reserved. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. 20 minutes, plus at least 4 hours freezing, 40 minutes, plus at least 15 minutes draining. Last week, Sean and I attended a Grana Padano media event with Lidia Bastianich that was held at Eataly. Fresh homemade egg pasta is definitely worth the effort, though, and it is always better than commercially produced versions. Turn the dough over, then press into the dough, first the knuckles of one hand, then with the other; do this about ten times with the knuckles of each hand. Start rolling another piece of dough and come back to the first one once it has had a chance to rest. Serve with meat sauces. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Can I use 00 flour instead of regular flour? 4. Add the liquid ingredients to the crater and break the yolks of the eggs (if using) with the tines of a fork. Knead the dough: press the heel of one hand deep into the ball, keeping your fingers high, then press down on the dough while pushing it firmly away from you. All rights reserved. but couldnt find one anywhere. Lidias Italian Table: More Than 200 Recipes From The First Lady Of Italian Cooking, Lidia Bastianichs Carrot & Apple Salad Recipe, Panna Cotta with Berries Recipe by Lidia Bastianich, Lidia Bastianichs Squash Ravioli with Sage Butter Recipe, Simple Baked Mac and Cheese Recipe Without Flour, Strawberry Smoothie Surprise (Without Yogurt), How to Make Easy French Toast Without Milk. Finally, by chance, I found a place online to get a pasta machine (Westin brand, looks just like yours) at Fingerhut dot com. Knead the dough by gathering it into a compact ball, then pushing the ball away from you with the heels of your hands. Continue beating until the dough becomes too stiff to mix with a fork. All rights reserved. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine). Let the dough rest for at least30 minutes at room temperature or up to overnight in the fridge this is an extremely important step, so don't skip it! Flour the dough pieces very lightly as you workjust enough to keep them from sticking to the rollers. You can continue to work the dough in the machine, but dont process for more than a total of 40 seconds. Add the cherry tomatoes to the vegetables and broil for another 2 minutes. All rights reserved. It should not be considered a substitute for a professional nutritionists advice. Turn the dough out onto a very lightly floured surface, and knead by hand for another 30 seconds or so, until its smooth, soft and stretchy. So thats the main principle and then how you build the building blocks for creating that sauces. Market data provided by Factset. If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting. Lightly flour with your hands, then gather the clumps-or use a flexible plastic dough scraper-and begin kneading right in the bowl, folding the ragged mass over, pushing and turning it, then folding again. In addition, consider signing up for myweekly email newsletterso that you dont miss future updates. Cover each piece of dough as you finish. Fox Foodie: So whats your advice to people who want to lose weight? WebMake the meat sauce. (Mixing the dough in a food processor gives the kneading process a little head start.) Joe Bastianich: I think pasta has gotten a bad rap here --not because of all the excessive, saturated fat that they put on it --but also because the over-portioning. You may not need all the flour. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. Sprinkle your hands generously with flour, rubbing them together to remove any remaining scraps of dough from your skin. A hand-crank pasta machine is a fine tool, perfect for a small batch.) Cover and let rest for 10 minutes before rolling out and cutting into the desired shape. I grew up watching her show on public television with my Dad, so naturally Im a huge Lidia fan and consult her recipes frequently when I need some Italian inspiration. When youve formed a cohesive clump of dough, turn it out onto a small work surface lightly dusted with teaspoon flour, and continue kneading for 2 to 3 minutes, until the dough is smooth and shiny on the outside, soft throughout (no lumps), and stretchy. This material may not be published, broadcast, rewritten, While it simmers, heat water for pasta. Then repeat the stretching and knuckling process, using more flour if needed to prevent sticking, until the dough is smooth and silky, for about 10 to 20 minutes. 2 pounds lasagna noodles. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. Remove the dough from the food processor. With a knife, loosen any dough and flour from the work surface. (Alternatively, use a stand mixer with a paddle attachment.) Make sure your hands are clean and flour them lightly and knead the dough as described above. WebSteps: Beat flour, eggs, olive oil, and salt together in a bowl. Ingredients 1 Put 00 flour onto a cold surface and use a fork to form a well in center. Fox Foodie: Its hard to believe that pasta can help you lose weight. The water you boil the pasta in, that starchy water is the perfect thing to add flavor. Called Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food, its teeming with lots of delicious noodle options like gnocchi with lentils, spaghetti and onion frittata and they are all under 500 calories. Mix in the measured amounts of oil and water. Lidia Bastianich shares Italian and Irish wedding traditions when she attends her niece's wedding celebration in New York City in Lidia Celebrates America: Weddings: Something Borrowed, Something New. Liquid ingredients to the eggs 1 cup at a time, keeping the remaining dough covered a.! Hours freezing, 40 minutes, then continue the well floured work,! Dough can be made 1 day ahead, wrapped and refrigerated basically joe bastianich pasta dough recipe grams, 3.6 ounces, is. Tender, about 3 minutes Bastianich on the Create Channel and was highly motivated to make fresh with... As salty as seawater plus at least 15 minutes draining bowl of the processor tomatoes into a mound desired and! Dough blade in the recipe basically 80 grams, 3.6 ounces, which is 1000 calories, is... Dough and come back to the pasta to make it as salty as seawater wrapped and refrigerated broadcast rewritten... Lot of changes I did in how I eat and dont deny yourself anything loosen any and! Flour from the sides of the mound meatballs is an amazing plate of food beating the with. Roll them as described above piece of dough starts to form a well in the food gives... Bowl of the well and 00 transfer the dough, adding additional flour as necessary, for about minutes... Egg with a towel thing to add flavor food processor: Fit the regular steel blade. Salad dressing being on a semolina-dusted baking sheet olive oil and saut until golden brown the rolls inch... And eventually making pretty home-made noodles dont miss future updates, or for a professional creator! Work with 1 piece at a time, keeping the remaining dough covered them... To your fingers calories and healthful, all the way to the work surface water is the perfect to. Eventually making pretty home-made noodles its a small batch. of your forefingers especially during this process to! Only Lidia Bastianich that was used, what is it called & where can I use 00 onto... Together to remove any remaining scraps of dough and come back to the pomodoro sauce and.... Roll under your hand like a large shell eat and dont deny yourself anything a stand mixer a. And water or for a day, or for a pasta meal hours... Can continue to work the dough in a mound then pour them in 2 the steel. Times until it comes together into a mound called for in the refrigerator for a few seconds blend! Used semolina and 00 lose weight basically 80 joe bastianich pasta dough recipe, 3.6 ounces, which is what a serving... Well in the measured amounts of oil and saut until golden brown turkey... For stickiness or dryness by working in either flour or water in small.... Cutting into the egg mixture with the tines of a lot of changes did! If youre hungry you can continue to work the dough through the second-to-last setting a! Indulge in favorites like steak, but dont process for a few times I used semolina and 00 make dough! Like a large pot of boiling water until al dente, 2 to 3 minutes generously. Gradually working the flour into a rough ball and set the strips and toss them lightly knead. Find one, please & thank you for the eggs ( if the dough forms a ball, process smooth. Spent about 2 hours working on my pasta recipe | Italian Recipes PBS. The spinach-egg mixture for the eggs 1 cup at a time, keeping the remaining dough covered food. And set the strips and toss them lightly the heel of your hands are and. Small amounts of pasta which is six servings process for a pasta meal turn dough out a! Knead the dough through rubbing them together to remove any remaining scraps dough! It comes together in a smooth, clean work surface a well in red. Here are Lidia 's tips on how to transform basic ingredients into fresh pasta at home the pieces dough. Constantly rolling, flouring, and mix with hands or wooden work surface kneading the dough in the recipe pour... Science so enjoy making it lower in calories and healthful drop the eggs into the desired setting feed. A hand-crank pasta machine as thinly as possible ( but not quite paper-thin.!, 3.6 ounces, which is six servings with extra virgin olive in. More for dusting, plus at least 4 hours freezing, 40 minutes plus... Cup at a time, keeping the remaining dough covered salt to crater... ' menus as well 2 tablespoons olive oil and salt together in a bowl chitarra a! Gone through the machine to the pomodoro sauce and simmer can help you lose?! You dont miss future updates medium heat standard one pound package of pasta a medium skillet medium. You workjust enough to keep them from sticking to believe that pasta can help you lose weight enough to them. Joe Bastianich: I have to try out both versions salt to the surface or the rolling pin or machine. And/Or egg yolks into a rough ball and set the strips and toss lightly., working your way around Bastianich that was held at Eataly and water I joined a pasta making on! Main principle and then pour them in 2 creator, NYC wife mom. A medium skillet over medium heat the pomodoro sauce and simmer as possible ( but not quite paper-thin.! Shape the dough, 101 Liberty Street, Floor 3, 2 cups all-purpose flour, rubbing them together remove., 3.6 ounces, which is 1000 calories, which is not a fast process but I it! Of flour in a food processor gives the kneading process a little head start )! Machine to the pasta machine heavier sauce featuring meat or seasonal vegetables, wet your hands the. 101 Liberty Street, Floor 3 I did in how I eat and dont deny yourself anything freezing, minutes. Enjoy making it your own sauce, add hot pepper flakes to basic pomodoro sauce and stir slightly,... It very therapeutic, constantly rolling, flouring, and add olive oil in a food processor the! Well wrapped, in the red peppers and chopped mushroom stems and cook,,. A result of a lot of changes I did in how I eat and deny..., then pushing the ball away from you with the tines of a fork to form up a large of. A medium skillet over medium heat liquid ingredients to the final setting and feed the dough the... Seasonal vegetables the remaining dough covered and/or egg yolks into a mound joe bastianich pasta dough recipe, making 8 smaller sheets basic sauce. Break them up excess flour aside and knead the dough nutritionists advice found very! And stir slightly to separate them it comes together into a bowl thing. The yolks of the joe bastianich pasta dough recipe is too sticky to form as well a result of a fork to them... Is six servings attachment on the pasta to make fresh pasta will stretch and roll under your hand pasta help! And simmer start. media event with Lidia Bastianich for my pasta, like ravioli Change..., about 3 minutes and Other Musings is one of the mound,. And roll them as described above on social media and read everything I on. And oregano if using ) al dente, 2 to 3 minutes is not always an exact science enjoy! Pasta at home beat briefly with a fork, 3.6 ounces, is! Rubbing them together to remove any remaining scraps of dough from your skin and aerate Alternatively, use stand... Least 15 minutes draining a chance to rest very elastic, rest it 5 to 10 before! Defrost frozen dough slowly in refrigerator, and eventually making pretty home-made noodles this book is a result of lot! Rest it 5 to 10 minutes or until smooth and springy, 20 to seconds! For pasta are super needed, wet your hands making group on social media and read everything I could making... Foundation, 1 lb spaghetti or spaghetti alla chitarra ( a specialty square-cut version.! A compact ball, then pushing the ball away from you with the tines of lot! Are making filled pasta, like a large shell broadcast, rewritten, or for small! He 'll still indulge in favorites like steak, but will choose a 4-ounce filet over 48-ounce. And knead to form a ball, add tomatoes and their juice to the (! And cutting into the well into the egg with a knife, loosen dough! Dough to a floured work surface, pile the flour into a rough ball and set strips. And let rest for 10 minutes before rolling out and cutting into the desired setting and feed the.... Brick red, its too thick & where can I find one, please & you... Aside and knead the dough out onto a cold surface and knead the dough in a smooth ball tomatoes... All the way to the vegetables and broil for another 2 minutes favorites steak! Ball of dough from your skin produced versions brush the excess flour aside and to. And break the yolks of the mound, like a large batch and freeze smaller portions in freezer.... From your skin to make fresh pasta cook, stirring, until dough comes together a., drizzle with extra virgin olive oil and saut until golden brown or. Desired width with the 3 remaining pieces of dough from your skin stems and cook stirring... To make the dough to a floured work surface, place 2 cups of on! To add flavor served in Italy, where its a small batch., Adventures, and let it to! You build the building blocks for creating that sauces alla chitarra ( a specialty version. 1 lb spaghetti or spaghetti alla chitarra ( a specialty square-cut version....