When it’s dark and rainy (even in the middle of summer) there’s something reassuring about a big bowl of spaghetti with red sauce. We make up a batch of what we call “schaumgummi red sauce” every few weeks – enough to have some for dinner and the rest, to stow in the freezer for, you guessed it, a rainy day. I have gradually been trying to rotate out the white flour pasta for the mixed grain varieties from Trader Joe’s – so far the flax is the most popular, with the rice flour pasta being awful and gummy and the whole wheat too crunchy for the likes of some people. But there are times when you just want old school spaghetti.
