Top Menu Right My Account View Cart
30Nov/107

Arugula Agar Spaghetti Recipe

PinterestStumbleUponPrintFriendlyShare
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

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. 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 Agar SpaghettiArugula Spaghetto Ingredients

- 200 g (7 oz) arugula mix

- 3.2 g Agar Agar

Preparation

Blend arugula, peeled shallot and water in a blender to obtain a very smooth liquid. Add salt and pepper to taste.

Arugula and Tomato SpaghettiGet ready the PVC 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.

Put the liquefied arugula in a saucepan, dissolve the agar agar and bring it to the boil, stirring constantly with a beater. Take off the heat and skim to eliminate any impurities. Fill the syringe and with it fill the tubes, which will have been rolled and secured with a little adhesive tape for greater comfort. Submerge the full tubes in cold water so that the liquefied arugula sets in a few minutes.

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

- 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.

Recipe adapted from www.molecule-r.com

PinterestStumbleUponPrintFriendlyShare

No related posts.

Tagged as: , Leave a comment
  • http://www.liquidchefs.co.za 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.

» «

Recipes by Category

As Seen In