Spaghetti is a long, thin, cylindrical pasta of Italian origin.[1] A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour.
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Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".
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 the establishment 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 1800s, spaghetti was offered in restaurants 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 or peppers.[4] Canned spaghetti, kits for making spaghetti, and spaghetti with meatballs became popular, and the dish has become a staple in that country.[4]
Spaghetti is cooked in a large pot of salted, boiling water (about 5 liters for 2 persons) which is brought to boiling. Then one or two spoons of salt are added and after a minute or so the pasta is added. After 10 to 15 minutes (the timing is most often written on the packaging of sundry brands and thicknesses) the spaghetti is drained of water with a colander (scolapasta in Italian).
A widely noted, finished consistency of pasta is called al dente (Italian for to the tooth), soft but with texture, sometimes even with bite in the center. However, spaghetti is sometimes cooked to a much softer consistency. Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini and vermicelli are very thin spaghettis (both of which may be called angel hair spaghetti in English) which take less time to cook.
An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano, and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan, and Asiago cheese, are often added.
The world record for largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a restaurant in Garden Grove outside of Los Angeles successfully filled a swimming pool with more than 13,780 pounds of pasta. [7]
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Spaghetti (plurale tantum)
[[File:|200px|thumb|right|Spaghetti in a bowl]]
Spaghetti is a long, string-shaped kind of pasta.[1]
The word spaghetti was first used in 1849 as sparghetti in Eliza Acton's Modern Cookery. It comes from Italian spaghetto, which means "string, twine".[2]
Spaghetti is made from wheat noodles, which are boiled in water for a short time. Spaghetti can either be served as a side dish, or as a main dish. As a main dish, a sauce is added. There are many different kinds of sauces. Simpler ones are made of butter, more complicated ones include tomatos, garlic, olive oil and various other herbs. Different varieties with mussels, fish or meat also exist. Ground Parmesan cheese is often added.
In Italy the sauce is usually mixed with the spaghetti while they are being prepared. Usually, spaghetti are eaten only with a fork, or with a fork and a spoon. Sometimes, they are cut with a knife for small children. Many Italians see using a knife to eat spaghetti as bad manners, except to prepare them for small children.
There is a legend (story) about how spaghetti came to Italy. In the legend, Marco Polo found spaghetti in China during his visit in 1295, and he took some back to Italy.
Today, spaghetti is eaten everywhere. In the United States, there is a kind of spaghetti called "Alvaro's spaghetti" which is served with alfredo sauce. In some countries,like United States or Canada, meatballs are often in the spaghetti sauce.
[[File:|thumb|right|Cooked spaghetti with tomato sauce and Parmesan cheese.]]
In China, spaghetti is often made by hand. In Italy, spaghetti is made with a machine so that large amounts can be made quickly. Italy is the biggest producer and consumer of spaghetti in the world[needs proof].
Spaghetti is called by other words when it has a different thickness: "spaghettini (n. 3)", "spaghetti (n. 5)", and "spaghettoni (n. 8)".
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