This might look like the same pasta plate as the other day, but that one was angel hair pasta and this one is regular spaghetti, which seems gigantic when compared, and the angel hair pasta has a whole different feel to it. Best to use that real thin kind sparsely in my opinion because it tends to get all tied upon itself. You can end up with the whole plate of pasta on the end of your fork when you twirl it if you're not careful about picking off strands that don't drag up the whole pile. In either case, angel hair or spaghetti, both dry weight servings are 2.5 oz . I weighed the portions to see. The scale is sitting right there hiding out with the cutting boards.
That pasta plate had a load of basil in it and this one has cilantro. Ocimum basilicum is family Lamiaceae, mints, and Coriandrum sativum is family Apiaceae, and a fine upstanding family it is too, members include carrot, celery, caraway, chervil, dill, cumin, fennel, parsley, parsnip, anise, and thousands of others, many are culinarily important.
That pasta plate didn't have any mustard greens or chard and this one does.
The angel hair pasta was made by Chefs and Bakers using common silicone dies, you can buy a metric ton of the stuff for $1.00. <--- contains lie. This pasta is Whole Foods house brand which uses bronze dies in the manufacture and which leave behind on the product a useful surface texture, rough as sandpaper but tends to soften, that so helps olive oil and thin sauces adhere.
So you can plainly see that earlier pasta plate and this pasta plate are completely different!
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