Spaghetti
This articleneeds additional citations forverification.(August 2024) |
![]() Spaghetti hung to dry | |
Type | Pasta |
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Place of origin | Italy |
Main ingredients | Semolinaorflour,water |
Spaghetti(Italian:[spaˈɡetti]) is a long, thin, solid, cylindricalpasta.[1]It is astaple foodof traditionalItalian cuisine.[2]Like other pasta, spaghetti is made ofmilledwheat,water, and sometimesenrichedwith vitamins and minerals. Italian spaghetti is typically made fromdurum-wheatsemolina.[3]Usually the pasta is white because refined flour is used, but whole wheat flour may be added.[4]Spaghettoniis a thicker form of spaghetti, while spaghettini is a thinner form.Capelliniis a very thin spaghetti, whilevermicellirefers to intermediate thicknesses.
Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it and it is frequently served withtomato sauce,meat or vegetables.
Etymology
Spaghettiis the plural form of theItalianwordspaghetto,which is adiminutiveofspago,meaning 'thin string' or 'twine'.[1]
History
The first written record of pasta comes from theTalmudin the 5th century AD and refers to dried pasta that could be cooked through boiling,[5]which was conveniently portable.[6]Some historians think that Arabs introduced pasta to Europe during a conquest ofSicily.In the West, it may have first been worked into long, thin forms in Sicily around the 12th century, as theTabula RogerianaofMuhammad al-Idrisiattested, reporting some traditions about theKingdom of Sicily.[7]
The popularity of spaghetti spread throughoutItalyafter the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.[8]
In the United States around the end of the 19th century,[when?]spaghetti was offered in restaurants asSpaghetti Italienne(which probably consisted of noodles cooked pastaal dente(lit. 'to the tooth'), and a mild tomato sauce flavored with easily found spices and vegetables such ascloves,bay leaves,andgarlic) and it was not until decades later that it came to be commonly prepared withoreganoorbasil.[9][10][11]Canned spaghetti was also quite popular, being sold by many brands by the early 1910s. In 1911 theVan Camp Companyasserted that canned spaghetti was the most popular product it had ever sold.[12]
Sparghetti
Circa 1845, Italians used the wordsparghettito denote the recently invented pasta shape. The 2013 publication,Discovering Words in the Kitchensaid the spelling "showed the derivation of the word to be a diminutive ofspargo,meaning 'cord' ".[13]
The termsparghetticontinued to be in use throughout the 19th and early 20th century, in association with both the pasta shape and the recipe. In 1845 British recipe guideModern Cookery,sparghettiis defined as Naples vermicelli.[14]The same definition appears in Robert Ridell's 1852Indian Domestic Economy and Receipt Bookand its reprints.[15][16]
In the 1880Housekeeper's Guide,Arthur Gay Paynewrites, "When macaroni is served with tomato sauce and Parmesan grated cheese, it forms that very well-known dish called"sparghetti".A particular type of macaroni is specially sold for makingsparghetti."[17]An 1896 recipe, reprinted in 1909, clarifies, "Sparghettiis a type of fine macaroni ".[18]The spellingsparghettiand associated recipe is also described in 1900'sRecipe a la Mode,[19]1901'sRecherché Side Dishes,[20]Agnes Marshall's 1902Larger Cookerybook,[21]the 1905Hints for the Home,[22]Benjamin Farjeon's 1906 fiction novelMrs. Dimmock's Worries,[23]and 1913'sThe Treasure Cookery Book.[24]
Its modern term,spaghetti,was introduced in 1888.[25][where?]
TheGreat Eastern Railwaymagazine of 1914 recommendssparghettias an alternative to macaroni in its recipe for macaroni and cheese.[26]
Ingredients
Spaghetti is made from ground grain (flour) and water.[27]Whole-wheat and multigrain spaghetti are also available.[3]
Production
Fresh spaghetti
![](https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Pasta_machine_2.jpg/220px-Pasta_machine_2.jpg)
Pasta can be made at home, cutting sheets of flattened dough with a knife into ribbons,[28]rather than spaghetti with circular cross-section. Some pasta machines have a spaghetti attachment with circular holes that extrude spaghetti, or shaped rollers that form cylindrical noodles.[29]
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.[30]
Fresh spaghetti is usually cooked within hours of being formed. Commercial versions of fresh spaghetti are manufactured.[31]
Dried spaghetti
The bulk of dried spaghetti is produced in factories using augerextruders.While essentially simple, the process requires attention to detail to ensure that the mixing and kneading of the ingredients produces a homogeneous mix, without air bubbles. The forming dies have to be water cooled to prevent spoiling of the pasta by overheating. Drying of the newly formed spaghetti has to be carefully controlled to prevent strands sticking together, and to leave it with sufficient moisture so that it is not too brittle. Packaging for protection and display has developed from paper wrapping to plastic bags and boxes.[32]
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A hydraulic press with an automatic spreader by theConsolidated Macaroni Machine Corporation,Brooklyn, New York. This machine was the first to spread long cut alimentary paste products onto a drying stick.
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An industrial dryer for spaghetti or other long goods pasta products, also by the Consolidated Macaroni Machine Corporation
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Dried spaghetti
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Dried spaghetti measured with a "spaghetti measure". One portion of dried pasta weighs116 g (4+1⁄8oz), twice the amount of one serving on the package (12 mm circle or 60 g.). The measure can portion out 1, 2, 3, or 4 servings based on the diameter of the circle.
Preparation
Fresh or dry spaghetti is cooked in a large pot of salted, boiling water and then drained in acolander(Italian:scolapasta).
In Italy, spaghetti is generally cookedal dente(lit. 'to the tooth'), fully cooked but still firm to the bite. It may also be cooked to a softer consistency.
Spaghettoniis a thicker spaghetti which takes more time to cook. Spaghettini is a thinner form which takes less time to cook.Capelliniis a very thin form of spaghetti which cooks very quickly.
Utensilsused in spaghetti preparation include the spaghetti scoop and spaghetti tongs.
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Spaghetti being placed into a pot of boiling water for cooking
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Draining the water from boiled spaghetti
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A spaghetti scoop
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Spaghetti tongs
Serving
This sectionneeds additional citations forverification.(May 2024) |
Italian cuisine
![](https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Espaguetis_carbonara.jpg/250px-Espaguetis_carbonara.jpg)
An emblem ofItalian cuisine,spaghetti is frequently served withtomato sauce,which may contain variousherbs(especiallyoreganoandbasil),olive oil,meat,orvegetables.Other spaghetti preparations includeamatricianaorcarbonara.Gratedhard cheeses,such aspecorino romano,ParmesanandGrana Padano,are often sprinkled on top.[citation needed]
Below are some of the most important spaghetti dishes:
- Spaghetti alla puttanesca(lit. 'spaghetti whore-style') – a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic.[33]
- Spaghetti alle vongole(lit. 'spaghetti withclams') – very popular throughout Italy, especially its central regions, including Rome and further south inCampania(where it is part of traditionalNeapolitan cuisine)
- Spaghetti aglio e olio(lit. 'spaghetti garlic and oil') – a traditional Italian pasta dish coming fromNaples[34]
- Spaghetti alla Nerano– from the village of Nerano, near Naples. With fried zucchinis and a local variant ofprovolone cheese.[35][36]
- Spaghetti dishes
International cuisine
![](https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Spaghetti_bolognese_%28hozinja%29.jpg/180px-Spaghetti_bolognese_%28hozinja%29.jpg)
In some countries, spaghetti is sold in cans/tins with sauce.[citation needed]In the United States, it is sometimes served withCincinnati chili.Unlike in Italy, in other countries spaghetti is often served withBolognese sauce.[citation needed]
In the Philippines, a popular variant is theFilipino spaghetti,which is distinctively sweet with the tomato sauce sweetened withbanana ketchupor sugar. It typically uses a large amount ofginiling(ground meat), slicedhot dogs,and cheese. The dish dates back to the period between the 1940s to the 1960s. During theAmerican Commonwealth Period,a shortage of tomato supplies in theSecond World Warforced the development of the banana ketchup.[37][38][39]Spaghetti was introduced by the Americans and was tweaked to suit the local Filipino predilection for sweet dishes.[40]
Sapaketti phat khi mao(spaghetti frieddrunken noodlestyle) is a popular dish inThai cuisine.[41]
Spaghetti is a main part oflaksaJohor,a specialty fromJohor,Malaysia.[42]
InJapan,spaghetti is used inNaporitan,a very commonItameshi(Italo-Japanese) fusion dish. Spaghetti is also eaten garnished withtarako(pollock roe) andnori(seaweed).
InChina,spaghetti is sometimes served in a tomato soup instead of sauce, and eaten with scrambled eggs. It is also sold in packages similar toinstant noodles.
Consumption
By 1955, annual consumption of spaghetti inItalydoubled from 14 kilograms (31 lb) per person beforeWorld War IIto 28 kilograms (62 pounds).[43]By that year, Italy produced 1,432,990 tons of spaghetti, of which 74,000 wereexported,and had a production capacity of 3 million tons.[43]
Nutrition
Nutritional value per70 g (2+1⁄2oz) | |||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Energy | 460 kJ (110 kcal) | ||||||||||||||||||||||
22g | |||||||||||||||||||||||
Sugars | 0g | ||||||||||||||||||||||
Dietary fiber | 1g | ||||||||||||||||||||||
0.5g | |||||||||||||||||||||||
Saturated | 0g | ||||||||||||||||||||||
Trans | 0g | ||||||||||||||||||||||
4g | |||||||||||||||||||||||
| |||||||||||||||||||||||
Source: USDA[44] | |||||||||||||||||||||||
†Percentages estimated usingUS recommendationsfor adults,[45]except for potassium, which is estimated based on expert recommendation fromthe National Academies.[46] |
Pasta providescarbohydrates,along with someprotein,iron,dietary fiber,potassiumandB vitamins.[47]Pasta prepared withwhole wheatgrain provides more dietary fiber[47]than that prepared with degermed flour.
In popular culture
The termspaghetti Westernwas used by American critics and those in other countries because most of theWestern moviesmade in Europe were produced and directed byItalians.[48]
In the 1955 animated filmLady and the Tramp,the sequence of the title characters sharing a plate of spaghetti—climaxed by an accidental kiss as they swallow opposite ends of the same strand of spaghetti—is considered an iconic scene in American film history.[49]
The BBC television programPanoramafeatured ahoax program about the spaghetti harvestin Switzerland onApril Fools' Dayin 1957.[50]
The story "Confession publique faite par la dernière mangeuse de spaghettis", from the collectionLe Génie de l'aubergine et autres contes loufoques,byPierre Cormon(1997), features a woman who refuses to give up traditional spaghetti in favour of spaghetti cubes, the latest innovation from the agri-food industry in 2053, and pays a high price for it.[citation needed]
In women's clothing, very thin straps supporting a dress or topwear are called "spaghetti straps".[51]
Poorly structuredcomputersource codeis often described asspaghetti code.[52]
See also
Media related toSpaghettiat Wikimedia Commons
The dictionary definition ofspaghettiat Wiktionary
- List of pasta
- Spaghetti alla chitarra(ormaccheroni alla chitarra)
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- ^Senn, Charles Herman (1901).Recherché Side Dishes: For Breakfast, Luncheon, Dinner and Supper Comprising the Newest Hors D'oeuvre, Savouries, Sandwiches & Salads, Oriental Dishes, Etc.Spottiswoode.
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Bibliography
- Zanini De Vita, Oretta; Fant, Maureen B. (2013).Sauces & Shapes: Pasta the Italian Way.New York: W. W. Norton & Company.ISBN978-0-393-08243-2.
Further reading
- Butler, Stephanie (12 June 2014)."Spaghetti and Its Sauces".History Channel.Retrieved16 December2014.