Agar-agar’s gelifying properties are activated when the solution is heated to a temperature of 194°f. The gelification process itself is then triggered when the solution cools down to temperatures ranging between 90°f and 110°f. The gel produced will be reversible, so it can be re-melted and re-shaped.

To create spaghetti, the solution containing agar-agar should be brought to a boil, then injected into a silicone tube, then allowed to cool down before being removed. 



Prepare approximately 3⁄4 cup of a solution to be transformed into a spaghetti, and filter if needed. The acidity of the ingredients used will not impact the gelification process. However, the addition of sugar will strengthen the gel.

Denser, thicker solutions such as honey-based or syrup-based solutions can be diluted in order to ensure that they contain enough water to hydrate the agar-agar.

Warning : small solid particles remaining in a poorly filtered preparation could block the tip of the syringe.


Store the spaghetti in a closed container in the fridge for several days if needed.

To serve hot, warm up the the spaghetti by submerging them in hot water.


A spaghetti formed using too little agar- agar will be fragile and will not hold its shape. Should this happen, re-heat the gelified preparation while incorporating more agar-agar, and repeat the previous steps.

A spaghetti formed using too much agar- agar will lack elasticity and will tend to break easily. Should this happen, re-heat the gelified preparation while diluting it, and repeat the previous steps.