Regional cuisines[show]
Pasta and sauces[show]
Soups[show]
Other dishes[show]
Pizza and street food[show]
Cheeses and charcuterie[show]
Pastry and desserts[show]
Breads[show]
Wines[show]
Other alcoholic beverages[show]
Coffee[show]
See also[show]
Flag of Italy.svg Italy portal
v t e
Spaghetti is a long, thin, cylindrical pasta of Italian and Sicilian origin.[1] Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy and Sicily it may be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) 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, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and other sauces.
Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[1]
Contents [hide]
1 Origins
2 Preparation
3 Serving
4 Consumption
5 Records
6 See also
7 References
Origins
Main article: Pasta: History
Pasta in the West may first have been worked to
Wednesday, July 24, 2013
w] Pastry and desserts[show] Breads[show]
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment