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From Wikipedia, the free encyclopedia
For other uses, see Spaghetti (disambiguation).
Spaghetti hung to dry
Place of origin Italy
Main ingredients Semolina or flour, water
Cookbook: Spaghetti Media: Spaghetti
Spaghetti (enriched, dry)
Nutritional value per 1/2 cup (70 grams)
Energy 460 kJ (110 kcal)
Dietary fiber 1g
Vitamin A equiv. (0%) 0 μg
Vitamin C (0%) 0 mg
Calcium (0%) 0 mg
Iron (31%) 4 mg
Sodium (0%) 0 mg
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Spaghetti (Italian pronunciation: [spaˈɡetti]) is a long, thin, cylindrical, solid pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water. Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour.
Originally spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it.
4.1 Fresh spaghetti
4.2 Dried spaghetti
6.1 Italian cuisine
6.2 International cuisine
6.3 Spaghetti dishes
10 In popular culture
11 See also
14 Further reading
15 External links
Main article: Pasta § History
The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling, which was conveniently portable. Some historians think that Berbers introduced pasta to Europe during a conquest of Sicily. In the West, it may have first been worked into long, thin forms in Sicily around the 12th century, as the Tabula Rogeriana of Muhammad al-Idrisi attested, reporting some traditions about the Sicilian kingdom.
The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.
In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil.
Spaghetti is made from ground grain (flour) and water. Whole-wheat and multigrain spaghetti are also available.
Fresh spaghetti being prepared using a pasta machine
At its simplest, spaghetti can be formed using no more than a rolling pin and a knife. A home pasta machine simplifies the rolling, and makes the cutting more uniform. Fresh spaghetti would normally be cooked within hours of being formed. Commercial versions of 'fresh' spaghetti are manufactured.
Spaghetti aglio e olio – ("spaghetti with garlic and oil" in Italian), a traditional Italian pasta dish coming from Naples.
Spaghetti alla puttanesca – (literally "spaghetti whore-style" in Italian), a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic.
Spaghetti alle vongole – Italian for "spaghetti with clams", it is very popular throughout Italy, especially its central regions, including Rome and further south in Campania (where it is part of traditional Neapolitan cuisine).
Spaghetti with meatballs – an Italian-American dish that usually consists of spaghetti, tomato sauce and meatballs
Spaghetti Bolognese - Spaghetti with minced beef and tomato sauce
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