Thick spaghetti is a staple of the American spaghetti dish, but spaghetti God is known for a new version that makes it even thicker.
That’s because it’s the same pasta God makes at home, but this spaghetti god recipe is thicker, which is a feature he wants to share with his customers.
“My recipe is about 40 percent thicker,” he said.
“I wanted to make it because people have asked me about thick spaghetti and I wanted to share it with them.”
The thicker version of spaghetti god is not only thicker, but also less dense than the thinner version.
This recipe is a great base for any kind of spaghetti or casseroles.
1/2 pound spaghetti (regular) 1 cup spaghetti flour 1/4 cup salt 1/8 teaspoon pepper 2 tablespoons butter 1/3 cup olive oil 1 large onion, diced 2 carrots, diced 3 cloves garlic, minced 2 bay leaves 2 cups vegetable broth 1 cup milk 1 cup white vinegar 1/6 teaspoon baking powder 1/16 teaspoon salt 2 cups heavy cream 1 cup shredded mozzarella cheese (I used this one) Directions In a medium saucepan over medium heat, combine the flour, salt, pepper, and butter.
When the flour is a light golden color, add the onions and cook until translucent.
Add the garlic and cook for another minute or two.
Add 1/1 cup of the flour and cook over medium-low heat until the onion starts to break down.
Add in the carrots, garlic, bay leaves, vegetable broth, milk, vinegar, and baking powder.
Cook for about 4 minutes.
Stir in the melted butter and whisk the mixture until smooth.
Add all of the spaghetti ingredients to the saucepan.
Bring to a boil and reduce to a simmer.
Cook on low heat for about 1 hour.
Remove the heat from the sauce and pour the sauce into the slow cooker.
Cover and cook on low for an additional hour or until the sauce has thickened.
Serve with your favorite pasta.
This is a simple spaghetti God recipe, but it makes a delicious pasta dish. 2.4.3208