2 teaspoons cottage cheese
1 1/2 tablespoons white vinegar
1 teaspoon ground garlic
1 dash hot pepper sauce
In a large bowl, whisk together the cottage cheese, vinegar, garlic, and hot pepper sauce. Cover completely, and refrigerate 12 to 24 hours. Remove a large glass of water from the blending medium through the pasta line at the head end of the bowl. Bring a large pot of lightly salted water to a boil. Add pasta, and agree to cook for 4 to 6 minutes or until al dente; drain. Eat immediately while still warm. Cover tightly with damp greased or wet hands.