Barilla Cut Spaghetti
I’ve slurped up more Chicken Noodle Soup in my life than a rainbow eats leprechauns. So I know my soup. And there are certain types of noodles that work better than others. For example, bow tie pasta is good in chicken noodle soup. But penne pasta tastes weird and too thick. Also long pieces of spaghetti is annoying when trying to eat chicken noodle soup. But the Barilla Cut Spaghetti is the perfect bite sized texture that works wonderfully as the noodles for the soup. What I like most about the texture is how the ends of the spaghetti pieces tickle the tongue while I chew and slurp the soup. The sides of the cut spaghetti are generally slimy and slippery. Yet the ends are blunt and a little bit frayed by the cooking process and hydration. Here’s some of the nutritional information on the cut spaghetti: 200 calories per serving – 35% daily value of Thiamin – 40% daily value of Folate – 7 grams of protein per serving.
It’s spaghetti…only smaller!
-Tyler