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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]
In the early 1960s, Goerke was marketing research director of Campbell's Franco-American division when he was tasked with developing a canned pasta that would appeal to children. [3] Goerke's team reportedly considered and rejected pasta and sauce in the shapes of baseballs, cowboys, spacemen and stars.
This way, spaghetti and meatballs soon became a popular dish among Italian immigrants in New York City. [3] Early references to the dish include: In 1888, Juliet Corson of New York published a recipe for pasta and meatballs and tomato sauce. [4] In 1909, a recipe for "Beef Balls with Spaghetti" appeared in American Cookery, Volume 13. [5]
Canned spaghetti—short lengths in tomato sauce—was available long before rings were introduced. [5] 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", [6] as a pasta dish that could be eaten without mess.
Pasta made from durum wheat. Since at least the time of Cato's De Agri Cultura, basic pasta dough has been made mostly of wheat flour or semolina, [6] with durum wheat used predominantly in the south of Italy and soft wheat in the north. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as ...
So yeah, you know a thing or two about pasta shapes . But have... Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways ...
Piglia de la farina che sia bella, et distemperala et fa' la pasta un pocho più grossa che quella de le lasangne, et avoltola intorno ad un bastone. Et dapoi caccia fore il bastone, et tagliala la pasta larga un dito piccolo, et resterà in modo de bindelle, overo stringhe. Et mitteli accocere in brodo grasso, overo in acqua secundo il tempo.
Historian and chef-owner of acclaimed restaurant Hamburger America in New York City, George Motz, has made it his life’s mission to understand, document, and share the unique history of burgers ...