FAQs

How to make Parmesan spaghetti with Agar Agar?

200 mL 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.