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Spaghetti (Italian: [spaˈɡetti]) 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]
Pasta made and sold in Italy under this category must be labeled egg pasta. Fresh and stabilized pastas (paste alimentari fresche e stabilizzate) – Includes fresh and stabilized pastas, which may be made with soft-wheat flour without restriction on the amount. Prepackaged fresh pasta must have a water content not less than 24%, must be stored ...
A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. [38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively. [39] "Little strings". [4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". [38]
According to The Pasta Queen, spaghetti all'assassina (which translates to assassin spaghetti) originated in Bari, Italy. The story goes that the dish was created when a drunk chef got distracted ...
According to Felice Giovine, a historian of Apulian cuisine, spaghetti all'assassina originates from Al Sorso Preferito, a restaurant in the city centre of Bari, where it was created in 1967 by Foggian chef Enzo Francavilla at the request of two customers from Northern Italy.
Spaghetti and meatballs is an Italian-American pasta dish consisting of spaghetti, tomato sauce, and meatballs. [ 1 ] Originally inspired by similar dishes from southern Italy , the modern version of spaghetti and meatballs was developed by Italian immigrants in New York City .
Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams, and shellfish. [144] Spaghetti alla puttanesca is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers, and garlic.
The company was founded in 1886 by the De Cecco brothers in the small town of Fara San Martino in the Abruzzo region of central Italy. Nicola De Cecco originally produced flour at his stone mill before establishing the pasta factory. [2] In 1908, the company adopted a country girl carrying two wheat sheaves as its trademark.