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Spaghetti is a cylindrical, long, thin, firm pasta. It’s a common dish in traditional Italian cooking. Spaghetti, like other pasta, is manufactured from milled wheat and water, and is occasionally supplemented with vitamins and minerals. Durum wheat semolina is used to make Italian spaghetti. Because refined flour is used, the pasta is usually white, however whole wheat flour can be used. Spaghetti is divided into two types: thicker spaghettoni and thinner capellini.

Spaghetti used to be quite long, but in the later part of the twentieth century, shorter lengths became more popular, and it is now most usually available in 25″30 cm (10″12 in) lengths. It’s the basis for a variety of pasta recipes, and it’s typically eaten with tomato sauce, meat, or vegetables.

The Talmud, written in the 5th century AD, is the oldest recorded reference of pasta, which refers to dry spaghetti that could be prepared by boiling and was easily portable. Some historians believe that during the invasion of Sicily, Berbers introduced pasta to Europe. It may have initially been wrought into long, thin shapes in Sicily during the 12th century, as evidenced by Muhammad al-Tabula Idrisi’s Rogeriana, which recorded various Sicilian kingdom traditions.

After the construction of spaghetti factories in the 19th century, which enabled mass manufacture of spaghetti for the Italian market, the popularity of spaghetti extended across Italy.

Spaghetti Italienne (which likely consisted of noodles cooked past al dente and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) was first served in restaurants in the United States around the end of the nineteenth century, and it was not until decades later that it was commonly prepared with oregano or basil.

Imitation spaghetti may be made with just a rolling pin and a knife at its most basic level. A home pasta machine makes rolling and cutting easier and more consistent. Cutting sheets, on the other hand, generates pasta with a rectangular rather than cylindrical cross-section, resulting in a fettucine variety. Some pasta machines come with a spaghetti attachment that has circular holes for extruding spaghetti or curved rollers for making cylindrical noodles.

Spaghetti may be prepared by hand by rolling a ball of dough into a long sausage shape on a surface. To form a long thin sausage, the ends of the sausage are pushed apart. To produce two long sausages, bring the ends together and draw the loop. Repeat the process until the spaghetti is thin enough to eat. The knobs on either end of the pasta are chopped off, leaving several strands that may be hung to dry.

Fresh spaghetti is usually prepared within hours after its creation. Fresh spaghetti is available in commercial quantities.

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