Spaghetti is a long size Italian Pasta with a circular section.
If there is a bronze wire-drawing dough, this ensures high-quality cooking which honors the typical Italian pasta.
All about spaghetti
Best matches The most famous kind of Spaghetti are in a simple tomato sauce with basil. However this kind of Italian pasta well matches each kind of sauce like pesto genovese and each combination of fish.
Origin Gragnano, Naples (Italy).
History The name refers to the Italian diminutive of twine, traditionally called this way by people because of the shape. The first productions of Spaghetti begin in Naples and Genoa, where pasta factory dates back to the 14th century. In Boccaccio’s Decameron we can read about «maccheroni» in a general way, but people usually named each kind of Italian pasta. In 1819 Spaghetti can be included in the first Italian dictionary, written by Nicolò Tommaseo and Bernardo Bellini.
How to cook spaghetti
- Put a pot of salted water on to boil.
- Add the pasta to the boiling water.
- Drain in a colander.
- Season your pasta as you want and appreciate it!
Most famous recipes
- in tomato sauce
- in pesto Genovese
- with sardines
Suggested quantity for 4 people 0.5 kg.
The most famous brands are Barilla, De Cecco, Voiello and Rummo but it’s all about distribution. There are thousands of craftsmen all over the country and company sizes can also be of 1 craftsman, like the owner himself, with a few miles distribution. Barilla has 8+ thousand employees and its distribution covers all world and it’s one of the largest ones. The picture is from Pastai Gragnanesi (literally «pasta makers from Gragnano») and it’s a company that mostly sells to restaurants in a B2B way. Some other restaurants like to produce fresh pasta with flour and eggs the same day, and of course it cannot come from a company. Italian dinner, like any kind of food, is better if it’s prepared the very same day. Also if you are invited for dinner by an Italian family, they could be proud to say «I made it myself!».