It is a staple food of traditional Italian cuisine. A variety of pasta rana basil pesto are based on it and it is frequently served with tomato sauce or meat or vegetables. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning “thin string” or “twine”. The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling, which was conveniently portable.
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. Whole-wheat and multigrain spaghetti are also available. At its simplest, imitation spaghetti can be formed using no more than a rolling pin and a knife. A home pasta machine simplifies the rolling and makes the cutting more uniform. But of course cutting sheets produces pasta with a rectangular rather than a cylindrical cross-section and the result is a variant of fettuccine. 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. Fresh spaghetti would normally be cooked within hours of being formed. Commercial versions of fresh spaghetti are manufactured. The bulk of dried spaghetti is produced in factories using auger extruders.
Spaghetti is a main part of laksa Johor, a specialty from Johor, Malaysia. For a more comprehensive list, see List of pasta dishes. Italian pasta dish coming from Naples. Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic.
With fried zucchinis and a local variant of provolone. Italian-American dish that usually consists of spaghetti, tomato sauce and meatballs. Percentages are roughly approximated using US recommendations for adults. Pasta provides carbohydrates, along with some protein, iron, dietary fiber, potassium and B vitamins. The term Spaghetti Western was used by American critics and those in other countries because most of the Western movies made in Europe were produced and directed by Italians. The BBC television program Panorama featured a hoax program about the spaghetti harvest in Switzerland on April Fools’ Day, 1957. Pasta is Not Originally from Italy”.
