I fancy making flavoured 'spaghetti', any tips? I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in a pasta dish.  

Anyone done this?  Got any tips on gelling agents to use and what I could make the strands with ie moulds etc?  

Also any flavour ideas would be appreciated.  Lobster bisque flavour appeals for a hot clam based 'pasta' dish or maybe an apple and cinnamon with ice-cream
Why actually, I have just the link for you.

http://www.eatfoo.com/archives/2007/12/recipes_more_spherification_wi.php

Is exactly what you are looking for.

And http://www.albertyferranadria.com/eng/texturas-gelification-dosages.html for supplies.