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Spaghetti is a long, thin, cylindrical pasta of Italian origin.[1] Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made fromdurum wheat semolina, but outside of Italy itmay be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti ismost commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and othersauces.Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[1]
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Origins
Mainarticle: Pasta#History
Pasta in the West may first have been worked to long, thin forms in Southern Italy around the 12th century.[2] The popularity of pasta spread to the whole of Italy after theestablishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market.[3]
In the United States around the end of the 19th century, spaghetti was offered inrestaurants as Spaghetti Italienne (which likely consisted of extremely soggy noodles and a tomato sauce diluted with broth) and it wasn't until decades later that it came to be prepared with garlic orpeppers.[4] Canned spaghetti, kits for making spaghetti and spaghetti with meatballs became popular, and the dish has become a staple in the U.S.[4]
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Spaghetti placed into a pot of boiling water during cooking.
Spaghetti is cooked in a large pot of salted, boiling water then drained in a colander (scolapasta in Italian).
In Italy,spaghetti is generally cooked al dente (Italian for to the tooth), just fully cooked and still firm. Outside Italy, spaghetti is sometimes cooked to a much softer consistency.
Spaghettoni is a...