Eat Ramen Like It’s Spaghetti www.grubstreet.com

Lamb bolognese ramen spaghetti.
Instead, they’re springy ramen noodles, topped with parmigiano, melting at the touch of the meat sauce, and torn cilantro rather than nonaromatic leaves of basil.
Made by former Ramen Shack owner Keizo Shimamoto, the ramen noodles are firmer than what you’d otherwise get and take particularly well to the sauce.
He got his taste for it back home in Japan — “Spaghetti was a big thing” — and says he missed the casual spaghetti places where he used to eat.
The dish is one of three they’re calling ramen spaghetti — “We invented this category” — and Kanamaya admits it also is a product of frustrations over pricing for pasta versus ramen, even when the broth for the latter can take hours on end to prepare.