Spaghetti

Spaghetti is a long, thin, cylindrical pasta of Italian origin, traditionally made from durum wheat semolina mixed with water. The dough is formed into long strands by extrusion or rolling and cutting, then dried for shelf life or produced fresh. Dry spaghetti is typically sold in bundles of uniform length and thickness, while fresh spaghetti is often found in refrigerated sections and may include eggs in some regional varieties. While durum wheat semolina is most common, other flours and legume-based versions are also produced.

In cooking, spaghetti is usually boiled in salted water until al dente and then served with a variety of sauces that cling to the strands. Classic combinations include tomato-based sauces, olive oil with garlic, and meat, seafood, or vegetable additions. The dish has become a global staple and is prepared in many culinary traditions beyond Italy, with regional adaptations and sauces popularized worldwide. The term spaghetti is Italian for "little strings" and is the plural form of spaghetto (singular: spaghetto).

Nutrition and storage notes: Spaghetti provides primarily carbohydrates and protein from gluten; whole-wheat or legume-based versions offer more fiber and micronutrients. Dry spaghetti stores for long periods in a cool, dry place; fresh spaghetti should be refrigerated and used within a few days.