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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 (UK: / ˈ p æ s t ə /, US: / ˈ p ɑː s t ə /; Italian:) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.
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 .
Since the name is derived from carbonaro, some people believe the dish was first made as a hearty meal for Italian charcoal workers. [6] In parts of the United States, this etymology gave rise to the term coal miner's spaghetti. John F. Mariani writes that some people believe it was created as a tribute to the Carbonari (lit.
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]
Canned spaghetti—short lengths in tomato sauce—was available long before rings were introduced. [4] Ring-shaped canned pasta was introduced in 1965 by the Campbell Soup Company under the Franco-American brand, by marketing manager Donald Goerke, nicknamed "the Daddy-O of SpaghettiOs", [5] as a pasta dish that could be eaten without mess.
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Spaghetti bolognese consists of spaghetti served with a sauce made from tomatoes, minced beef or other meat, garlic, wine, and herbs. In this sense the sauce is actually more similar to Neapolitan ragù from the south of Italy than the northern Bolognese version of ragù.