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Arugula Agar Spaghetti

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The arugula spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified arugula water using agar agar as the jellifying agent. It is very easy to make and it only requires a syringe, PVC tubes and agar agar  (included in the Premium and Ultimate Molecular Gastronomy Kits). The agar agar spaghetti technique was created by Ferran Adria and El Bulli team.




Arugula Mix Ingredients

- 2 cups fresh arugula

- 2/3 cup water

- 1 small shallot

- salt

Arugula Spaghetto Ingredients

- 200 g (7 oz) arugula mix

- 3.2 g Agar Agar


1- Blend arugula, peeled shallot and water in a blender to obtain a very smooth liquid. Add salt and pepper to taste. If you have a Thermomix, use it for this recipe. First, its high speed blending capabilities will result in a very smooth liquid. Second, you can then dissolve the agar agar by heating the liquid in the Thermomix. And finally, you can mantain the temperature of the preparation high enough so it doesn't solidify while you are filling silicone tubes.

2- Get ready the silicone tubes of 0.5 cm in diameter and 2 m long and 1 syringe with a nozzle 0.3 cm in diameter ready. Read Agar Agar Spaghetti if this is your first time making agar agar spaghetti.

3- Put the liquefied arugula in a saucepan, dissolve the agar agar and bring it to the boil, stirring constantly with a beater. If using a Thermomix, just set the temperature to "varoma".

4- Take off the heat and skim to eliminate any impurities. If using a Thermomix, reduce the temperature to 104°F/40°C to prevent it from solidifying while you fill the syringes and the tubes.

5- Fill the syringe and with it fill the tubes, which will have been rolled and secured with a little adhesive tape for greater comfort.

6- Submerge the full tubes in cold water so that the liquefied arugula sets in a few minutes.

7- With an empty syringe, inject air into the tube to obtain the spaghetto. This is probably the most difficult part of the recipe unless you have an ISI Whip with the Agar Spaghetti adaptor (read Agar Agar Spaghetti for tips and more information on the Agar Spaghetti Kit). The resulting spaghetti can be served hot or cold.

Serving Suggestions

Agar Agar Arugula and Tomato Spaghetti- Serve arugula spaghetto with fresh cherry tomatoes cut in halves, a slice of fresh mozzarella and balsamic vinegar pearls.

- Serve arugula spaghetto with tomato spaghetto, balsamic vinegar pearls and grate fresh parmesan cheese on top.

  • Matt

    Hey, after struggling to get the spag out of the tubes with air I filled the syringe with water and pushed it through, works 100 times better.

    • Quantum Chef

      Thanks for the tip!

  • Brandon

    The two times I’ve tried the recipe from the Molecule-r video the spaghetti held its shape except when you try to pick it up and move it… should I bump up the quantity of agar agar or less water?

    • QuantumChef

      They are a little fragile. It helps if there are smaller particles so process it really well and maybe filter some of the larger particles.

  • Zac

    Hi! I’m wondering, how do I reheat the “noodles” to serve them warm? The agar seems to melt out no matter what I try… Any help much appreciated.

    • QuantumChef

      You can heat them in a liquid bath up to 65 C.

  • Jared

    I would call this Agarulu pasta. I had no problems with this recipe or using air in the syringe to get the noodles out. I didn’t have any problems mentioned with respect to moving the noodles around either, but I was doing it carefully. If you have too much mixed (not enough tubing) and it starts to set you can reheat the mixture in a microwave (or I imagine boil again) to re-liquify it so you can take it into the syringe again.

  • fusiondesigner

    Where do i get 2m tubes?

  • Dorian

    Can I make this recipe using basil? I would want to make a sort-of Caprese salad. is this possible?

    • QuantumChef

      Yes, that would work too!

  • Dipesh Nanavare

    can i use white wine n agar agar for making wine spaghetti

  • PK

    Am I able to bring the warm arugula agar agar mixture to classroom and have students syringe out their own pasta? I am trying to teach a very introductory science and cooking molecular biology class to students in grades K-5 and cannot bring a burner/stove in the classroom so would have kids blend mixture etc to understand what they must do but give them the warm mixture to syringe out themselves since we cannot warm in class. Will the liquid become to thick by the time my class does it? I would store the warm liquid in a thermos.

    • QuantumChef

      I think that would be tough. Agar gels as temperatures drop below 88°F/32°C. Please send me an email, I am working with other teachers on similar stuff and we can collaborate. You can use this form

  • Wendy

    Can I set the gel spaghetti in silicon moulds a day before, keep it in the fridge and pop ot out before I need to use it?

    • QuantumChef

      yes, no problem.