spagetti

Spaghetti is a long, thin, cylindrical type of pasta. It is traditionally made from durum wheat semolina mixed with water and formed into long strands. The name comes from the Italian spaghetti, the plural of spaghetto, meaning "little string" or "twine." Spaghetti is widely used in Italian cuisine and has become one of the most familiar pasta shapes worldwide.

Originating in Italy, spaghetti is closely associated with Southern Italian cooking, particularly Naples and Sicily, though the exact origins are uncertain. Modern production relies on durum wheat semolina and water, and the pasta is typically dried for commercial sale to extend shelf life. Fresh spaghetti is also produced regionally and in artisanal kitchens.

Cooking and serving: spaghetti is usually boiled in salted water until al dente, then drained. It is commonly served with tomato-based sauces, as well as olive oil and garlic, meat sauces such as bolognese, carbonara, or puttanesca, and seafood or vegetable sauces. It can also be paired with pesto or simple butter and cheese, depending on regional traditions.

Variants and production: manufacturers offer whole-wheat, gluten-free (for example corn or rice-based), and flavored versions (spinach, squid ink). Spaghetti can be extruded through bronze or Teflon dies, which affects texture. Dried spaghetti lasts for months when stored in a cool, dry place; fresh spaghetti requires refrigeration and has a shorter shelf life. Nutritionally, spaghetti is primarily a source of carbohydrates with modest protein and little fat.