Spaghetti: Difference between revisions

Latest revision as of 09:11, 17 November 2025

Template:Short description Script error: No such module "other uses". Template:Pp-pc Template:Refimprove Template:Pp-move-indef Template:Use American English Template:Use mdy dates Template:Infobox food

Spaghetti (Script error: No such module "IPA".) is a long, thin, solid, cylindrical pasta.^[1] It is a staple food of traditional Italian cuisine.^[2] Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina.^[3] The pasta is usually white because refined flour is used, but whole wheat flour may be added.^[4] Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate thicknesses.

Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in Template:Cvt lengths. A variety of pasta dishes are based on it and it is frequently served with tomato sauce, meat or vegetables.

Etymology

Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning 'thin string' or 'twine'.^[1]

History

Origin

Pasta 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 Kingdom of Sicily.^[5]

File:Sommer, Giorgio (1834-1914) - n. 6144 - (Mangiamaccheroni).jpg

Photo by Giorgio Sommer (19th century)

File:Pasta Sheeter built by Consolidated Macaroni Machine Corporation (circa 1935) 001.jpg

Pasta sheeter (Template:Circa 1935)

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.^[6]

Production

Spaghetti is made from ground grain (flour) and water.^[7] Whole-wheat and multigrain spaghetti are also available.^[3]

Fresh spaghetti

File:Pasta machine 2.jpg

Fresh spaghetti being prepared using a pasta machine

Pasta can be made at home, cutting sheets of flattened dough with a knife into ribbons,^[8] rather than spaghetti with circular cross-section. Some pasta machines have a spaghetti attachment with circular holes that extrude spaghetti, or shaped rollers that form cylindrical noodles.^[9]

Spaghetti can be made by hand by manually rolling a ball of dough on a surface to make a long sausage shape. The ends of the sausage are pulled apart to make a long thin sausage. The ends are brought together and the loop pulled to make two long sausages. The process is repeated until the pasta is sufficiently thin. The pasta knobs at each end are cut off leaving many strands which may be hung up to dry.^[10]

Fresh spaghetti is usually cooked within hours of being formed. Commercial versions of fresh spaghetti are manufactured.^[11]

Dried spaghetti

The bulk of dried spaghetti is produced in factories using auger extruders. While essentially simple, the process requires attention to detail to ensure that the mixing and kneading of the ingredients produces a homogeneous mix, without air bubbles. The forming dies have to be water cooled to prevent spoiling of the pasta by overheating. Drying of the newly formed spaghetti has to be carefully controlled to prevent strands sticking together, and to leave it with sufficient moisture so that it is not too brittle. Packaging for protection and display has developed from paper wrapping to plastic bags and boxes.^[12]

A hydraulic press with an automatic spreader by the Consolidated Macaroni Machine Corporation, Brooklyn, New York. This machine was the first to spread long cut alimentary paste products onto a drying stick.

A hydraulic press with an automatic spreader by the Consolidated Macaroni Machine Corporation, Brooklyn, New York. This machine was the first to spread long cut alimentary paste products onto a drying stick.
An industrial dryer for spaghetti or other long goods pasta products, also by the Consolidated Macaroni Machine Corporation

An industrial dryer for spaghetti or other long goods pasta products, also by the Consolidated Macaroni Machine Corporation
An artistic arrangement of dried spaghetti

An artistic arrangement of dried spaghetti
Dried spaghetti measured with a "spaghetti measure". One portion of dried pasta weighs Template:Convert, twice the amount of one serving on the package (12 mm circle or 60 g.). The measure can portion out 1, 2, 3 or 4 servings based on the diameter of the circle.

Dried spaghetti measured with a "spaghetti measure". One portion of dried pasta weighs Template:Convert, twice the amount of one serving on the package (12 mm circle or 60 g.). The measure can portion out 1, 2, 3 or 4 servings based on the diameter of the circle.

Variations

In Naples, spaghetti is thinner than it is in the US.^[13] Spaghettoni is a thicker spaghetti and spahettini is a thinner spaghetti, although it is thicker than the pasta of Naples.Script error: No such module "Unsubst".

Preparation

Fresh or dry spaghetti is cooked in a large pot of salted, boiling water and then drained in a colander (Italian: scolapasta). Utensils used in spaghetti preparation include the spaghetti scoop and spaghetti tongs.

In Italy, spaghetti is generally cooked al dente (Template:Literally), fully cooked but still firm to the bite. It may also be cooked to a softer consistency.

Spaghettoni takes more time to cook than regular spaghetti, and spaghettini less time.

In southern Italy, spaghetti is sometimes placed in a dishcloth and broken into pieces to be served with vegetables, beans or in a broth. This originated at a time when the region was very poor, and broken pieces of spaghetti were sold at discount to prevent waste. Offcuts are still sold in parts of Italy, alone and as part of Script error: No such module "Lang". (an assortment of pasta shapes), and some factories donate their broken pieces to hospitals and nursing homes.^[14]

Spaghetti being placed into a pot of boiling water for cooking

Spaghetti being placed into a pot of boiling water for cooking
Draining the water from boiled spaghetti

Draining the water from boiled spaghetti
A spaghetti scoop

A spaghetti scoop
Spaghetti tongs

Spaghetti tongs

Serving

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Italian cuisine

File:Espaguetis carbonara.jpg

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 amatriciana or carbonara. Grated hard cheeses, such as pecorino romano, Parmesan, and Grana Padano, are often sprinkled on top.

Below are some of the most important spaghetti dishes:

Spaghetti alle vongoleScript error: No such module "Unsubst".
Spaghetti aglio e olio^[15]
Spaghetti alla puttanescaTemplate:Sfn
Spaghetti alla Nerano^[16]^[17]

Spaghetti dishes
Spaghetti alle vongole

Spaghetti alle vongole
Spaghetti aglio e olio

Spaghetti aglio e olio
Spaghetti alla puttanesca

Spaghetti alla puttanesca
Spaghetti alla Nerano

Spaghetti alla Nerano

International cuisine

File:Spaghetti bolognese (hozinja).jpg

Spaghetti bolognese, very common outside of Italy, but not customary in that country

In the Philippines, a popular variant is the Filipino spaghetti, which is distinctively sweet with the tomato sauce sweetened with banana ketchup or sugar. It typically uses a large amount of giniling (ground meat), sliced hot dogs, and cheese. The dish dates back to the period between the 1940s to the 1960s. During the American Commonwealth Period, a shortage of tomato supplies in the Second World War forced the development of the banana ketchup.^[18]^[19]^[20] Spaghetti was introduced by the Americans and was tweaked to suit the local Filipino predilection for sweet dishes.^[21]

Consumption

By 1955, annual consumption of spaghetti in Italy doubled from Template:Convert per person before World War II to Template:Convert.^[22] By that year, Italy produced 1,432,990 tons of spaghetti, of which 74,000 were exported, and had a production capacity of 3 million tons.^[22]

Nutrition

Script error: No such module "Infobox".Template:Template otherScript error: No such module "Check for unknown parameters".

Pasta provides carbohydrates, along with some protein, iron, dietary fiber, potassium, and B vitamins.^[23] Pasta prepared with whole wheat grain provides more dietary fiber^[23] than that prepared with degermed flour.

In popular culture

In the 1955 animated movie Lady and the Tramp, the sequence of the title characters sharing a plate of spaghetti—climaxed by an accidental kiss as they swallow opposite ends of the same strand of spaghetti—is considered an iconic scene in American film history.^[24]

The BBC television program Panorama featured a hoax program about the spaghetti harvest in Switzerland on April Fools' Day in 1957.^[25]

Terminology

File:Alberto Sordi - scena degli spaghetti - Un americano a Roma (1954).jpg

Alberto Sordi in the movie An American in Rome

Poorly structured computer source code is often described as spaghetti code.^[26] A similar and more physical concept, "cable spaghetti", applies to poor cable management.

In women's clothing, very thin straps supporting a dress or topwear are called "spaghetti straps".^[27]

The term spaghetti Western refers to Western movies made in Europe which were produced and directed by Italians.^[28]

References

Template:Reflist

@@ Line 1: / Line 1: @@
 {{Short description|Type of pasta}}
 {{Other uses}}
+{{pp-pc|small=yes}}
 {{Refimprove|date=October 2024}}
 {{pp-move-indef}}
-{{pp-vandalism|small=yes}}
 {{Use American English|date=September 2024}}
 {{Use mdy dates|date=September 2024}}
@@ Line 22: / Line 22: @@
 }}
-'''Spaghetti''' ({{IPA|it|spaˈɡetti|lang}}) is a long, thin, solid, cylindrical [[pasta]].<ref name="dict">[http://dictionary.reference.com/browse/spaghetti spaghetti]. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008).</ref> It is a [[staple food]] of traditional [[Italian cuisine]].<ref>{{Cite book |last=Montanari |first=Massimo |url=https://books.google.com/books?id=C3uyEAAAQBAJ&q=italy&pg=PT7 |title=A Short History of Spaghetti with Tomato Sauce: The Unbelievable True Story of the World's Most Beloved Dish |date=2021-11-16 |publisher=Europa Editions |isbn=978-1-60945-710-5 |language=en}}</ref> Like other pasta, spaghetti is made of [[Mill (grinding)|milled]] [[wheat]], water, and sometimes [[Enriched flour|enriched]] with vitamins and minerals. Italian spaghetti is typically made from [[durum]]-wheat [[semolina]].<ref name="nhg">{{cite web|url=http://www.bhg.com/recipes/ethnic-food/italian/how-to-make-spaghetti/|title=How to Make Spaghetti|publisher=Better Homes and Gardens}} Retrieved on 22 December 2014.</ref> Usually the pasta is white because refined flour is used, but whole wheat flour may be added.<ref>{{Cite journal |last1=Suo |first1=Xinying |last2=Pompei |first2=Francesca |last3=Bonfini |first3=Matteo |last4=Mustafa |first4=Ahmed M. |last5=Sagratini |first5=Gianni |last6=Wang |first6=Zhangcun |last7=Vittadini |first7=Elena |date=2023-03-01 |title=Quality of wholemeal pasta made with pigmented and ancient wheats |url=https://www.sciencedirect.com/science/article/pii/S1878450X23000070 |journal=International Journal of Gastronomy and Food Science |volume=31 |pages=100665 |doi=10.1016/j.ijgfs.2023.100665 |issn=1878-450X|hdl=11581/468816 |hdl-access=free }}</ref> ''Spaghettoni'' is a thicker form of spaghetti, while spaghettini is a thinner form. [[Capellini]] is a very thin spaghetti, while [[vermicelli]] refers to intermediate thicknesses.
+'''Spaghetti''' ({{IPA|it|spaˈɡetti|lang}}) is a long, thin, solid, cylindrical [[pasta]].<ref name="dict">[http://dictionary.reference.com/browse/spaghetti spaghetti]. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008).</ref> It is a [[staple food]] of traditional [[Italian cuisine]].<ref>{{Cite book |last=Montanari |first=Massimo |url=https://books.google.com/books?id=C3uyEAAAQBAJ&q=italy&pg=PT7 |title=A Short History of Spaghetti with Tomato Sauce: The Unbelievable True Story of the World's Most Beloved Dish |date=2021-11-16 |publisher=Europa Editions |isbn=978-1-60945-710-5 |language=en}}</ref> Like other pasta, spaghetti is made of [[Mill (grinding)|milled]] [[wheat]], [[water]], and sometimes [[Enriched flour|enriched]] with vitamins and minerals. Italian spaghetti is typically made from [[durum]]-wheat [[semolina]].<ref name="nhg">{{cite web|url=http://www.bhg.com/recipes/ethnic-food/italian/how-to-make-spaghetti/|title=How to Make Spaghetti|publisher=Better Homes and Gardens}} Retrieved on 22 December 2014.</ref> The pasta is usually white because refined flour is used, but whole wheat flour may be added.<ref>{{Cite journal |last1=Suo |first1=Xinying |last2=Pompei |first2=Francesca |last3=Bonfini |first3=Matteo |last4=Mustafa |first4=Ahmed M. |last5=Sagratini |first5=Gianni |last6=Wang |first6=Zhangcun |last7=Vittadini |first7=Elena |date=2023-03-01 |title=Quality of wholemeal pasta made with pigmented and ancient wheats |url=https://www.sciencedirect.com/science/article/pii/S1878450X23000070 |journal=International Journal of Gastronomy and Food Science |volume=31 |article-number=100665 |doi=10.1016/j.ijgfs.2023.100665 |issn=1878-450X|hdl=11581/468816 |hdl-access=free }}</ref> ''Spaghettoni'' is a thicker form of spaghetti, while spaghettini is a thinner form. [[Capellini]] is a very thin spaghetti, while [[vermicelli]] refers to intermediate thicknesses.
-Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in {{convert|25|-|30|cm|in|0|abbr=on}} lengths. A variety of pasta dishes are based on it and it is frequently served with [[tomato sauce]], meat or vegetables.
+Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in {{cvt|25|-|30|cm|in|0}} lengths. A variety of pasta dishes are based on it and it is frequently served with [[tomato sauce]], [[meat]] or [[Vegetable|vegetables]].
 ==Etymology==
@@ Line 30: / Line 30: @@
 ==History==
-{{Expand section|date=October 2024}}
 ===Origin===
-Some historians think that Arabs 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 [[Kingdom of Sicily]].<ref>{{cite web|url=https://www.theatlantic.com/doc/198607/pasta|title=Pasta|first=Corby |last=Kummer|date=1 July 1986|work=The Atlantic}}</ref>
+Pasta 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 [[Kingdom of Sicily]].<ref>{{cite web|url=https://www.theatlantic.com/doc/198607/pasta|title=Pasta|first=Corby |last=Kummer|date=1 July 1986|work=The Atlantic}}</ref>
-[[File:Pasta Sheeter built by Consolidated Macaroni Machine Corporation (circa 1935) 001.jpg|thumb|Pasta Sheeter built (circa 1935).]]
+[[File:Sommer, Giorgio (1834-1914) - n. 6144 - (Mangiamaccheroni).jpg|thumb|Photo by [[Giorgio Sommer]] (19th century)]]
+[[File:Pasta Sheeter built by Consolidated Macaroni Machine Corporation (circa 1935) 001.jpg|thumb|Pasta sheeter ({{circa}} 1935)]]
 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.<ref>{{cite book|last1=Whiteman|first1=Kate |last2=Boggiano|first2=Angela |last3=Wright|first3=Jeni |title=The Italian kitchen bible|url=https://books.google.com/books?id=vgjwEGFNYoQC|year=2007|publisher=Hermes House|isbn=978-1-84038-875-6|pages=12–13}}</ref>
-==Ingredients==
-Spaghetti is made from ground grain (flour) and water.<ref>{{cite book | url=https://books.google.com/books?id=EzSwCGBHr3YC&pg=PA635 | title=Professional Cooking for Canadian Chefs | publisher=John Wiley & Sons |author1=Gisslen, Wayne |author2=Griffin, Mary Ellen |author3=Le Cordon Bleu | year=2006 | pages=635 | isbn=0471663778}}</ref> Whole-wheat and multigrain spaghetti are also available.<ref name="nhg" />
 ==Production==
+Spaghetti is made from ground grain (flour) and water.<ref>{{cite book |author1=Gisslen, Wayne |url=https://books.google.com/books?id=EzSwCGBHr3YC&pg=PA635 |title=Professional Cooking for Canadian Chefs |author2=Griffin, Mary Ellen |author3=Le Cordon Bleu |publisher=John Wiley & Sons |year=2006 |isbn=0-471-66377-8 |pages=635}}</ref> Whole-wheat and multigrain spaghetti are also available.<ref name="nhg" />
 ===Fresh spaghetti===
 [[File:Pasta machine 2.jpg|thumb|Fresh spaghetti being prepared using a pasta machine]]
-Pasta can be made at home, cutting sheets of flattened dough with a knife into ribbons,<ref>{{cite web|url=http://www.instructables.com/id/Homemade-Pasta/?ALLSTEPS|title=Homemade Spaghetti|date=16 October 2008|work=Instructables.com|access-date=19 December 2014}}</ref> rather than spaghetti with circular cross-section. Some pasta machines have a spaghetti attachment with circular holes that extrude spaghetti, or shaped rollers that form cylindrical noodles.<ref name="Conran1997">{{cite book |last1=Conran |first1=Caroline |url=https://archive.org/details/essentialcookboo0000conr/page/238/mode/2up |title=The Essential Cook Book: The Back-to-basics Guide to Selecting, Preparing, Cooking, and Serving, the Very Best Of Food |location=New York, New York |publisher=Stewart, Tabori & Chang |year=1997 |pages=229,239 |isbn=978-1556706028 |accessdate=2024-08-15 }}</ref>
+Pasta can be made at home, cutting sheets of flattened dough with a knife into ribbons,<ref>{{cite web|url=http://www.instructables.com/id/Homemade-Pasta/?ALLSTEPS|title=Homemade Spaghetti|date=16 October 2008|work=Instructables.com|access-date=19 December 2014}}</ref> rather than spaghetti with circular cross-section. Some pasta machines have a spaghetti attachment with circular holes that extrude spaghetti, or shaped rollers that form cylindrical noodles.<ref name="Conran1997">{{cite book |last1=Conran |first1=Caroline |url=https://archive.org/details/essentialcookboo0000conr/page/238/mode/2up |title=The Essential Cook Book: The Back-to-basics Guide to Selecting, Preparing, Cooking, and Serving, the Very Best Of Food |location=New York, New York |publisher=Stewart, Tabori & Chang |year=1997 |pages=229,239 |isbn=978-1-55670-602-8 |access-date=2024-08-15 }}</ref>
 Spaghetti can be made by hand by manually rolling a ball of dough on a surface to make a long sausage shape. The ends of the sausage are pulled apart to make a long thin sausage. The ends are brought together and the loop pulled to make two long sausages. The process is repeated until the pasta is sufficiently thin. The pasta knobs at each end are cut off leaving many strands which may be hung up to dry.<ref name="Hand Pulling Noodle">{{cite web |url=https://www.youtube.com/watch?v=TYZM_ZDZHlQ  |archive-url=https://ghostarchive.org/varchive/youtube/20211211/TYZM_ZDZHlQ| archive-date=11 December 2021 |url-status=live|title=How To Make Hand-Pulled Noodles: Part 2 of 2, Pulling|author=Luke Rymarz|publisher=YouTube |date=24 June 2008}}{{cbignore}}</ref>
@@ Line 51: / Line 50: @@
 ===Dried spaghetti===
-The bulk of dried spaghetti is produced in factories using auger [[Food extrusion|extruders]]. While essentially simple, the process requires attention to detail to ensure that the mixing and kneading of the ingredients produces a homogeneous mix, without air bubbles. The forming dies have to be water cooled to prevent spoiling of the pasta by overheating. Drying of the newly formed spaghetti has to be carefully controlled to prevent strands sticking together, and to leave it with sufficient moisture so that it is not too brittle. Packaging for protection and display has developed from paper wrapping to plastic bags and boxes.<ref>{{cite web | url=http://www.epa.gov/ttnchie1/ap42/ch09/final/c9s09-5.pdf | title=Pasta Manufacturing | publisher=Epa.gov | date=August 1995 | access-date=19 December 2014}}</ref>
+The bulk of dried spaghetti is produced in factories using auger [[Food extrusion|extruders]]. While essentially simple, the process requires attention to detail to ensure that the mixing and kneading of the ingredients produces a homogeneous mix, without air bubbles. The forming dies have to be water cooled to prevent spoiling of the pasta by overheating. Drying of the newly formed spaghetti has to be carefully controlled to prevent strands sticking together, and to leave it with sufficient moisture so that it is not too brittle. Packaging for protection and display has developed from paper wrapping to plastic bags and boxes.<ref>{{cite web | url=http://www.epa.gov/ttnchie1/ap42/ch09/final/c9s09-5.pdf | archive-url=https://web.archive.org/web/20141219095025/http://www.epa.gov/ttnchie1/ap42/ch09/final/c9s09-5.pdf | archive-date=December 19, 2014 | title=Pasta Manufacturing | publisher=Epa.gov | date=August 1995 | access-date=19 December 2014}}</ref>
 <gallery class="center" widths="180" heights="220">
 File:Hydraulic Spaghetti Press with Automatic Spreader built by Consolidated Macaroni Machine Corporation 001.jpg|A hydraulic press with an automatic spreader by the [[Demaco|Consolidated Macaroni Machine Corporation]], Brooklyn, New York. This machine was the first to spread long cut alimentary paste products onto a drying stick.
 File:Industrial spaghetti dryer built by Consolidated Macaroni Machine Corporation 01.jpg|An industrial dryer for spaghetti or other long goods pasta products, also by the Consolidated Macaroni Machine Corporation
-File:Spaghetti spiral, 2008.jpg|Dried spaghetti
+File:Spaghetti spiral, 2008.jpg|An artistic arrangement of dried spaghetti
 File:Spaghetti measure macro.jpg|Dried spaghetti measured with a "spaghetti measure". One portion of dried pasta weighs {{convert|116|g|oz|frac=8|abbr=on}}, twice the amount of one serving on the package (12&nbsp;mm circle or 60&nbsp;g.). The measure can portion out 1, 2, 3 or 4 servings based on the diameter of the circle.
-File:Breguil del siglo XIX (Asturias, Spain).jpg|A bread machine called in Spanish bregadora, sobadora or breguil was to bregar or sobar (to 'knead strongly') the dough, similar to a pasta machine. In this way, the famous "Pan español", "Pan bregado", "Pan candeal" or "Pan sobado" was achieved, a bread that is characterized by a very dense crumb.
-File:I. DeFrancisci & Son Preparatory Dough Mixer for macaroni.jpg|Preparatory Dough Mixer for macaroni.
 </gallery>
+===Variations===
+In Naples, spaghetti is thinner than it is in the US.<ref name=":0">{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=[[HarperCollins]] |year=1998 |isbn=0-06-018261-X |location=New York |pages=[https://archive.org/details/naplesattablecoo0000schw/page/132/ 132]}}</ref> ''Spaghettoni'' is a thicker spaghetti and spahettini is a thinner spaghetti, although it is thicker than the pasta of Naples.{{citation needed|date=August 2025}}
 ==Preparation==
-{{Unreferenced section|date=February 2024}}
+Fresh or dry spaghetti is cooked in a large pot of salted, boiling water and then drained in a [[colander]] (Italian: ''scolapasta''). [[Kitchen utensil|Utensils]] used in spaghetti preparation include the spaghetti scoop and spaghetti tongs.
-Fresh or dry spaghetti is cooked in a large pot of salted, boiling water and then drained in a [[colander]] (Italian: ''scolapasta'').
 In Italy, spaghetti is generally cooked [[al dente]] ({{literally|to the tooth}}), fully cooked but still firm to the bite. It may also be cooked to a softer consistency.
-''Spaghettoni'' is a thicker spaghetti which takes more time to cook. Spaghettini is a thinner form which takes less time to cook. [[Capellini]] is a very thin form of spaghetti which cooks very quickly.
+''Spaghettoni'' takes more time to cook than regular spaghetti, and spaghettini less time.
-[[Kitchen utensil|Utensils]] used in spaghetti preparation include the spaghetti scoop and spaghetti tongs.
+In southern Italy, spaghetti is sometimes placed in a dishcloth and broken into pieces to be served with [[Vegetable|vegetables]], [[Bean|beans]] or in a [[broth]]. This originated at a time when the region was very poor, and broken pieces of spaghetti were sold at discount to prevent waste. Offcuts are still sold in parts of Italy, alone and as part of {{lang|it|pasta mista}} (an assortment of pasta shapes), and some factories donate their broken pieces to hospitals and nursing homes.<ref>{{Cite book |last=Schwartz |first=Arthur |title=The Southern Italian Table |publisher=[[Crown Publishing Group|Clarkson Potter]] |year=2009 |isbn=978-0-307-38134-7 |location=New York |pages=[https://archive.org/details/southernitaliant0000schw_u7z9/page/80/ 81]}}</ref>
 <gallery class="center" widths="200" heights="160">
@@ Line 83: / Line 82: @@
 ===Italian cuisine===
-{{Refimprove section|date=May 2025}}
 [[File:Espaguetis carbonara.jpg|thumb|250px|Classic ''[[Carbonara|spaghetti alla carbonara]]'']]
 An emblem of [[Italian cuisine]], spaghetti is frequently served with [[tomato sauce]], which may contain various [[herb]]s (especially [[oregano]] and [[basil]]), [[olive oil]], meat or vegetables. Other spaghetti preparations include [[Amatriciana sauce|amatriciana]] or [[carbonara]]. Grated [[Types of cheese#Hard cheese|hard cheeses]], such as ''[[pecorino romano]]'', [[Parmesan]], and [[Grana Padano]], are often sprinkled on top.
 Below are some of the most important spaghetti dishes:
-* ''[[Spaghetti alle vongole]]''{{Citation needed|date=May 2025}}
+* ''[[Spaghetti alle vongole]]''{{citation needed|date=May 2025}}
 * ''[[Spaghetti aglio e olio]]''<ref>{{cite web
 |url=https://www.lacucinaitaliana.com/italian-food/how-to-cook/spaghetti-aglio-olio-e-peperoncino-the-easy-pasta-recipe
@@ Line 116: / Line 115: @@
 ===International cuisine===
-[[Image:Spaghetti bolognese (hozinja).jpg|thumb|170px|[[Bolognese sauce#Spaghetti bolognese|Spaghetti bolognese]], very common outside of Italy, but not customary in that country]]
+[[File:Spaghetti bolognese (hozinja).jpg|thumb|170px|[[Bolognese sauce#Spaghetti bolognese|Spaghetti bolognese]], very common outside of Italy, but not customary in that country]]
 In the Philippines, a popular variant is the [[Filipino spaghetti]], which is distinctively sweet with the tomato sauce sweetened with [[banana ketchup]] or sugar. It typically uses a large amount of ''[[Picadillo|giniling]]'' ([[ground meat]]), sliced [[hot dog]]s, and cheese. The dish dates back to the period between the 1940s to the 1960s. During the [[History of the Philippines (1898–1946)|American Commonwealth Period]], a shortage of tomato supplies in the [[World War II|Second World War]] forced the development of the banana ketchup.<ref name="halpern">{{cite news |last1=Halpern |first1=Sue |last2=McKibben |first2=Bill |title=Filipino Cuisine Was Asian Fusion Before "Asian Fusion" Existed |url=https://www.smithsonianmag.com/arts-culture/filipino-cuisine-asian-fusion-180954947/ |access-date=16 December 2018 |work=Smithsonian Magazine |publisher=Smithsonian Institution |date=May 2015}}</ref><ref name="juancarlo">{{cite web |title=The Origin of the Filipino Style Spaghetti |url=https://juancarlo.ph/blog/origin-filipino-style-spaghetti/ |website=Juan Carlo |access-date=16 December 2018|date=15 April 2016 }}</ref><ref name="pepper">{{cite news |last1=Estrella |first1=Serna |title=The Origins of Sweet Spaghetti: A Closer Look at the Filipino Sweet Tooth |url=http://www.pepper.ph/history-sweet-spaghetti/ |access-date=16 December 2018 |work=Pepper.ph |date=30 July 2014}}</ref> Spaghetti was introduced by the Americans and was tweaked to suit the local Filipino predilection for sweet dishes.<ref name="aia">{{cite web |title=How to make Sweet Filipino Spaghetti with Meat Sauce |url=https://www.asianinamericamag.com/2012/10/filipino-spaghetti-with-meat-sauce-how-to-eat-sweet-spaghetti/ |website=Asian in America |access-date=16 December 2018|date=23 October 2012 }}</ref>
-''Sapaketti phat khi mao'' (spaghetti fried [[Drunken noodles|drunken noodle]] style) is a popular dish in [[Thai cuisine]].<ref>{{cite web|url=http://www.realthairecipes.com/recipes/drunken-noodles/|title=Drunken Noodles » Real Thai Recipes » Authentic Thai recipes from Thailand|date=12 June 2007|website=Realthairecipes.com|access-date=15 September 2018}}</ref>
-Spaghetti is a main part of ''[[laksa]] Johor'', a specialty from [[Johor]], Malaysia.<ref>{{cite web |last1=Durai |first1=Abirame Anne |title=Laksa Johor |url=https://www.kuali.com/recipe/malaysian-favourite/laksa-johor-3/ |website=Kuali |access-date=30 January 2022}}</ref>
 ==Consumption==
@@ Line 203: / Line 198: @@
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 | opt4v           =
-| note            = Source: USDA<ref>{{cite web | url=http://www.fns.usda.gov/sites/default/files/HHFSSPAGHETTI100426oct2012.pdf | title=Spaghetti, Enriched, Dry | publisher=United States Department of Agriculture |date=October 2012| access-date=16 December 2014}}</ref>
+| note            = Source: USDA<ref>{{cite web | url=http://www.fns.usda.gov/sites/default/files/HHFSSPAGHETTI100426oct2012.pdf | archive-url=https://web.archive.org/web/20140704134451/http://www.fns.usda.gov/sites/default/files/HHFSSPAGHETTI100426oct2012.pdf | archive-date=July 4, 2014 | title=Spaghetti, Enriched, Dry | publisher=United States Department of Agriculture |date=October 2012| access-date=16 December 2014}}</ref>
 | source          =
 | source_usda     =
@@ Line 210: / Line 205: @@
 }}
-Pasta provides [[carbohydrate]]s, along with some [[protein]], [[iron]], [[dietary fiber]], [[potassium]], and [[B vitamins]].<ref name="Ridgwell">{{cite book | url=https://books.google.com/books?id=5mDHzVbOAVIC&pg=PA94 | title=Examining Food and Nutrition | publisher=Heinemann | author=Ridgwell, Jenny | year=1996 | pages=94 | isbn=0435420585}}</ref> Pasta prepared with [[Whole grain|whole wheat]] grain provides more dietary fiber<ref name="Ridgwell"/> than that prepared with degermed flour.
+Pasta provides [[carbohydrate]]s, along with some [[protein]], [[iron]], [[dietary fiber]], [[potassium]], and [[B vitamins]].<ref name="Ridgwell">{{cite book | url=https://books.google.com/books?id=5mDHzVbOAVIC&pg=PA94 | title=Examining Food and Nutrition | publisher=Heinemann | author=Ridgwell, Jenny | year=1996 | page=94 | isbn=0-435-42058-5}}</ref> Pasta prepared with [[Whole grain|whole wheat]] grain provides more dietary fiber<ref name="Ridgwell"/> than that prepared with degermed flour.
 ==In popular culture==
+In the 1955 animated movie ''[[Lady and the Tramp]]'', the sequence of the title characters sharing a plate of spaghetti—climaxed by an accidental kiss as they swallow opposite ends of the same strand of spaghetti—is considered an iconic scene in American film history.<ref>{{cite web |last=Dirks |first=Tim |title=100 Most Iconic Film Images, Moments, or Scenes |url=https://www.filmsite.org/iconicfilmscenes.html |url-status=live |archive-url=https://web.archive.org/web/20150718035200/https://www.filmsite.org/iconicfilmscenes.html |archive-date=July 18, 2015 |access-date=December 25, 2017 |work=filmsite |publisher=AMC}}</ref>
+The BBC television program ''[[Panorama (British TV programme)|Panorama]]'' featured a [[Spaghetti-tree hoax|hoax program about the spaghetti harvest]] in Switzerland on [[April Fools' Day]] in 1957.<ref>{{cite news |date=1 April 2005 |title=1957: BBC fools the nation |url=https://news.bbc.co.uk/onthisday/hi/dates/stories/april/1/newsid_2819000/2819261.stm |work=On This Day |publisher=[[BBC]]}}</ref>
+===Terminology===
 [[File:Alberto Sordi - scena degli spaghetti - Un americano a Roma (1954).jpg|thumb|250px|[[Alberto Sordi]] in the movie ''[[An American in Rome]]'']]
-Poorly structured [[computer]] [[source code]] is often described as ''[[spaghetti code]]''.<ref name="Markus4">{{cite journal|last1=Markus|first1=Pizka|title=Straightening spaghetti-code with refactoring?|journal=Software Engineering Research and Practice|date=2004|pages=846–852|url=http://itestra.com/wp-content/uploads/2017/08/04_itestra_straightening_spaghetti_code_with_refactoring.pdf|access-date=5 March 2018|archive-date=5 March 2018|archive-url=https://web.archive.org/web/20180305202716/http://itestra.com/wp-content/uploads/2017/08/04_itestra_straightening_spaghetti_code_with_refactoring.pdf|url-status=dead}}</ref>
+Poorly structured [[computer]] [[source code]] is often described as ''[[spaghetti code]]''.<ref name="Markus4">{{cite journal|last1=Markus|first1=Pizka|title=Straightening spaghetti-code with refactoring?|journal=Software Engineering Research and Practice|date=2004|pages=846–852|url=http://itestra.com/wp-content/uploads/2017/08/04_itestra_straightening_spaghetti_code_with_refactoring.pdf|access-date=5 March 2018|archive-date=5 March 2018|archive-url=https://web.archive.org/web/20180305202716/http://itestra.com/wp-content/uploads/2017/08/04_itestra_straightening_spaghetti_code_with_refactoring.pdf}}</ref> A similar and more physical concept, "cable spaghetti", applies to poor [[cable management]].
 In women's clothing, very thin straps supporting a dress or topwear are called "[[Spaghetti strap|spaghetti straps]]".<ref>{{Cite web|url=https://www.merriam-webster.com/dictionary/spaghetti%20strap|title=Definition of spaghetti strap |publisher=[[Merriam-Webster]]|access-date=June 28, 2019}}</ref>
-The term ''[[spaghetti Western]]'' was used by American critics and those in other countries because most of the [[Western film|Western movies]] made in Europe were produced and directed by [[Cinema of Italy|Italians]].<ref>{{cite web|url=https://www.spaghetti-western.net/index.php/Introduction | first1 = Simon | last1 = Gelten | last2 = Lindberg | date = 10 November 2015| title = Introduction | website = Spaghetti Western Database | archive-url = https://web.archive.org/web/20170630005758/https://www.spaghetti-western.net/index.php/Introduction | archive-date = 30 June 2017 | url-status = live | access-date = 2 May 2021}}</ref>
+The term ''[[spaghetti Western]]'' refers to  [[Western film|Western movies]] made in Europe which were produced and directed by [[Cinema of Italy|Italians]].<ref>{{cite web|url=https://www.spaghetti-western.net/index.php/Introduction | first1 = Simon | last1 = Gelten | last2 = Lindberg | date = 10 November 2015| title = Introduction | website = Spaghetti Western Database | archive-url = https://web.archive.org/web/20170630005758/https://www.spaghetti-western.net/index.php/Introduction | archive-date = 30 June 2017 | url-status = live | access-date = 2 May 2021}}</ref>
-In the 1955 animated movie ''[[Lady and the Tramp]]'', the sequence of the title characters sharing a plate of spaghetti—climaxed by an accidental kiss as they swallow opposite ends of the same strand of spaghetti—is considered an iconic scene in American film history.<ref>{{cite web|url=https://www.filmsite.org/iconicfilmscenes.html|title=100 Most Iconic Film Images, Moments, or Scenes|last=Dirks|first=Tim|work=filmsite|publisher=AMC|access-date=December 25, 2017|archive-date=July 18, 2015|archive-url=https://web.archive.org/web/20150718035200/https://www.filmsite.org/iconicfilmscenes.html|url-status=live}}</ref>
-The BBC television program ''[[Panorama (British TV programme)|Panorama]]'' featured a [[Spaghetti-tree hoax|hoax program about the spaghetti harvest]] in Switzerland on [[April Fools' Day]] in 1957.<ref>{{cite news | url=http://news.bbc.co.uk/onthisday/hi/dates/stories/april/1/newsid_2819000/2819261.stm | title=1957: BBC fools the nation | publisher=[[BBC]] | work=On This Day | date=1 April 2005}}</ref>
 ==See also==
@@ Line 234: / Line 230: @@
 {{Reflist}}
-==Bibliography==
+==Further reading==
 * {{cite book |last1=Zanini De Vita |first1=Oretta |last2=Fant |first2=Maureen B. |year=2013 |url=https://books.google.com/books?id=rUczAQAAQBAJ&pg=PA68 |title=Sauces & Shapes: Pasta the Italian Way |location=New York |publisher=W. W. Norton & Company |isbn=978-0-393-08243-2 }}
-==Further reading==
 * {{cite web | url=http://www.history.com/news/hungry-history/spaghetti-and-its-sauces | title=Spaghetti and Its Sauces | publisher=[[History (U.S. TV channel)|History Channel]] | date=12 June 2014 | access-date=16 December 2014 | author=Butler, Stephanie}}

Spaghetti: Difference between revisions

Latest revision as of 09:11, 17 November 2025

Contents

Etymology

History

Origin

Production

Fresh spaghetti

Dried spaghetti

Variations

Preparation

Serving

Italian cuisine

International cuisine

Consumption

Nutrition

In popular culture

Terminology

See also

References

Further reading

Navigation menu

Spaghetti: Difference between revisions

Latest revision as of 09:11, 17 November 2025

Etymology

History

Origin

Production

Fresh spaghetti

Dried spaghetti

Variations

Preparation

Serving

Italian cuisine

International cuisine

Consumption

Nutrition

In popular culture

Terminology

See also

References

Further reading

Navigation menu

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