Arugula spaghetti: molecular cuisine number 2

I was bored on Sunday so this is the next recipe from the Molecular Cuisine set I purchased on thinkgeek.com.  The idea for arugula spaghetti is a simple one:

You start by placing 2 cups of arugula and some water in a blender to make an arugula shake.  Yummy.

Then you boil that mixture with some agar-agar for a few minutes and then you have the start of what you need.  The agar-agar, activates when it comes to a boil, just like corn starch, and will start to gel and thicken once it starts to cool down.  So, you take your tubing and your giant syringe and start going to work.

You fill the syringe with some of the hot mixture, then attach the tubing onto the syringe and then squeeze out into the tubes.  When they are filled, you carefully place them into a bowl of cold water, to 'cook'.

You have them 'cook' for about 3 minutes and then you take them out of the water.  I took a smaller syringe, not included, and stuck it right in one side of the tubing to push air through and push out the spaghetti into a white bowl.

I was a bit shocked on how easily it worked, or I just have a knack for these things.  The spaghetti tasted like raw arugula and while not a huge fan of the green, the procedure lends itself to other applications and use of other ingredients.  What about a citrus spaghetti or perhaps some fruit juice noodles?

My review of the Molecular Cusine Starter Kit, from ThinkGeek

So, ThinkGeek is offering something that looked so fun and fantastic that I had to get it. 
http://www.thinkgeek.com/homeoffice/kitchen/e71f/

This kit was $79.99 and came with a few things so that you can work your way through all 50 something recipes. 

The box with the "T" on it, is for the tools, like a slotted spoon, pipettes and some other fun stuff.  I have already made some caviar the regular way so I thought I would try their version of spherification would be fun because it would allow for a broad application.  I tried the ravioli recipe first and that meant that I was adding chemicals to drinkable yogurt and making medium sized spherical shapes in the bath to produce something as cool as below:

This is a strawberry flavored ravioli.  It was just as it was supposed to be.  The outside was a thin layer of gel as the inside was still liquid.  I think that the kit is great for those who want to get into Molecular Gastronomy or Molecular Cuisine and don't know how to get in.  The instructions are easy that someone new could get whatever they wanted out of this.  Be caution though: these type of recipes require patience and a keen eye for measurements.  If you are not strong in these virtues, find someone else to make this cool food.