It's like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving
Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet
this post was submitted on 21 Jul 2026
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Ah, I am sorry. I did not intend to come across as critical. My tired 1-am brain just crashed seeing it.
Linguine and fettuccine are different in their form factor and ingredients. The former is made solely from durum wheat, while the latter contains eggs. Fettuccine is almost identical to tagliatelle, which is also egg based, but it’s slightly more narrow.
I love the transition between the recipe suggestion card to the full recipe. The images will top this off I think. The contrast is also stellar.
When my partner comes to visit, I usually use my e-reader to browse recipes. I think this page would look excellent on that. Very few websites do.
Is the egg thing a hard rule? This is fettuccine from a local supermarket, but it doesn't contain eggs. Might they have the name wrong?
So, I might be misremembering, but I think fettuccine originates in Northern Italy, and they generally use egg in pasta. The south tended to not have the same access to eggs, I think economy was a factor, and as such pasta from the south often doesn't have egg in it. The coastal regions, particularly in the south, also had ample access to sun and wind which in turn is useful when you want to dry fresh food, like pasta.
It's a fairly rich historical subject, and I don't recall a lot of it, but pasta secca (dried pasta, as opposed to pasta fresca - fresh pasta) tends to be made using pretty much just water and flour. Drying facilitates transportation, it's lighter, and shelf-stable.
Through the years, both types of pasta have rather flip-flopped between being considered commoner and luxurious food, through various cultural shifts.
No, don't worry, I did not interpret you as critical. I just wanted to explain the mix of languages
Sounds like linguine is the best substitution then. I feel like the slight flatness improves the consistency, and makes it grab more sauce
It's good that it looks ok on screen reader! I've made sure to have enough contrast all the way, with at least 7 in contrast ratio wherever possible. That way it should be readable even if the reader has cataracts, or the device is used in an environment with bright light
Responsive layout has also been a focus from the start. People usually follow recipes on their phone, so it's important that it works well in any form factor. I have a friend with a tiny phone, so if something isn't responsive enough, I usually hear it from him
A tip: If you press the amount shapes, you can see the amount in other units (volume if it's shown as weight, vice versa, and weight if unitless like the lemon in the photo). I'm not sure how to make that functionality obvious, but it's there
A ton of improvements are planned, I just need to prioritize, haha