Spaghetti is the most common round-rod type of pasta and in Italian, “spaghetti” means “little lines.” Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour.
Fresh or dry spaghetti is cooked in a large pot of salted, boiling water and then drained in a colander.
In Italy, spaghetti is generally cooked al dente (Italian for “to the tooth”), fully cooked but still firm to the bite. It may also be cooked to a softer consistency.
Spaghetti Fun Facts:
- Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning “thin string” or “twine.”
- Italians never use a spoon and a fork when eating spaghetti. This is an American habit. In Italy you simply twirl a fork against the dish.
- Thin spaghetti served with tomato sauce dates only as far back as the 19th century, to Naples, Italy. In Naples the sauce was served with fatty meats like bacon, ham or sausage. Meatballs made with beef as an accompaniment to spaghetti started showing up in American cookbooks around World War II.
- The world record for largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a restaurant in Garden Grove, Buca di Beppo, outside of Los Angeles successfully filled a swimming pool with more than 13,780 pounds of pasta.
- In the year 2000, over 1.3 million pounds of spaghetti were sold in American grocery stores. If all of those packages were lined up, they could circle the Earth nine times.
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