Parmesan spaghetti
· 200 g fond/stock (not too salt)
· 100 g parmesan, grated
· 5 g agar (1.7%)
Stir parmesan into boiling fond. After one hour filter through chinois and store over night in
fridge. Filter again if necessary. Bring filtrate to boil while adding agar and stirring constantly.
For thick spaghettis: close one end of drinking straw (diameter ~ 5 mm) and fill with parmesan mix.
For thin spaghettis: fill a suitable plastic tube (typically 2 m length, 2-3 mm diameter) with
the mix using a syringe. Immerse the filled tube into ice water for 2-3 minutes. Fill the syringe
with air to blow out the spaghetti.
the mix using a syringe. Immerse the filled tube into ice water for 2-3 minutes. Fill the syringe
with air to blow out the spaghetti.
Keywords:hydrocolloid,agar
