Cook’s Tip: The trick to preparing baby marrow noodles is to keep them as firm as possible so they are similar in texture to pasta. To do this you need to draw out as much moisture as possible: lay the noodles in a colander, sprinkle with salt (not too much!) and let the juice drip out. This should take about 30 minutes. Heat butter, olive oil or coconut oil in a pan and quickly flash fry them -TASTE’s Food Editor, Abigail Donnely.
Try: Baby marrow spaghetti with ham and mushrooms
Buying any two packs of veg spaghetti gets you R10 off, so it’s an easy decision, really. Go ahead, mix and match.
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