spaghetti

Cooked spaghetti

Spaghetti served with tomato sauce

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.

Etymology

Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".

Origins

Chinese noodles pre-date Italian pasta,^[2] and traders may have introduced the food to the west. Historically, people in Italy ate pasta in the form of gnocchi-like dumplings – pasta fresca eaten as soon as it was prepared. It has been asserted that pasta was first worked to long, thin forms in Southern Italy around the 12th Century.^[3][4] 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.^[5] Pasta is commonly associated with Italy.

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.^[6] Canned spaghetti, kits for making spaghetti, and spaghetti with meatballs became popular, and the dish has become a staple in that country.^[6]

Preparation

Spaghetti during cooking

Spaghetti is cooked by boiling the pasta in water and adding either salt or olive oil. The consistency or texture of spaghetti changes as it is cooked. The most popular consistency is al dente (Italian 'to the tooth'); that is, soft but with texture, sometimes even with bite in the center. Others prefer their spaghetti cooked to a softer consistency. The best dried spaghetti is made from durum wheat semolina. Inferior spaghetti is often found produced with other kinds of flour, especially outside Italy. Fresh spaghetti should be prepared with grade '00' flour.^{[citation needed]}. There are two other variants of spaghetti that require different cooking times. Spaghettini ("thin spaghetti") (also "angel hair spaghetti") takes less time (usually two minutes less) to cook to al dente form than regular spaghetti. There is also spaghettoni ("thick spaghetti") which takes longer to cook. All three types of spaghetti are larger than the other round-rod pastas (like vermicelli).

Serving

Classic Spaghetti alla Carbonara.

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, carbonara, and chili. Grated hard cheeses, such as Pecorino Romano, Parmesan, and Asiago cheese, are often added. -->

Cultural references

• On April Fools' Day, 1957, the BBC ran a very successful spoof documentary explaining how spaghetti is grown on spaghetti trees.^[7]
• The parody religion Pastafarianism holds that the universe was created by a Flying Spaghetti Monster.^[8]
• "Spaghetti" can be used to describe objects which are complicated or tangled, such as spaghetti code or Spaghetti Junction.
• Spaghettieis is an ice cream dessert which looks like spaghetti with tomato sauce.
• The Spaghetti Western genre of films were named so because most were produced and directed by Italians.

See also

• Carbonara
• Lai fun
• Spaghetti squash
• Capellini
• List of pasta
• Fideo

References

External links

Wikimedia Commons has media related to: Spaghetti

• Paper on the physics of fragmenting spaghetti (PDF)