To: Red Badger
Italian Scientists ? The ones dumping spaghetti in the US ?
2 posted on
10/23/2025 5:57:46 AM PDT by
butlerweave
(Fateh)
To: Red Badger
Always add salt to the pasta water; NEVER add oil!
5 posted on
10/23/2025 6:06:04 AM PDT by
Diana in Wisconsin
(I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set.)
To: Red Badger
I only trust the spaghetti research of Professor Al Dente.
7 posted on
10/23/2025 6:18:46 AM PDT by
SunkenCiv
(NeverTrumpin' -- it's not just for DNC shills anymore -- oh, wait, yeah it is.)
To: Red Badger
Why did the spaghetti thank gluten at dinner? Because without it, it would’ve fallen apart under pressure—literally! Gluten’s the real MVP for keeping that pasta party intact in boiling water.
What did the gluten-free spaghetti say when it started crumbling in the pot? “I guess I just don’t have the ‘net’ to hold it together!” Unlike its gluten-packed cousin, it needs perfect cooking conditions to avoid a total noodle disaster.
14 posted on
10/23/2025 6:52:17 AM PDT by
mjp
(pro-freedom & pro-wealth $)
To: Red Badger
New research from Lund University reveals that gluten plays a vital role in keeping spaghetti intact while boiling How much did American taxpayers pay to fund this useless study? Because you KNOW we did.
To: Red Badger
Was the spaghetti used in the test from a factory, or the natural kind that’s picked from trees?
To: Red Badger
Use 2 table spoons of Extra Virgin Olive Oil as a salt substitute.
22 posted on
10/23/2025 7:24:11 AM PDT by
PIF
(They came for me and mine ... now its your turn)
To: Red Badger
28 posted on
10/23/2025 7:55:39 AM PDT by
bunkerhill7
(Don't shoot until you see the whites of their lies)
To: Red Badger
30 posted on
10/23/2025 8:05:16 AM PDT by
Magnum44
(...against all enemies, foreign and domestic... )
To: All
How about Ramen, Macaroni, Egg Noodles etc.? Can we get scientists to tell us how they can withstand the chaos of boiling water too?
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