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→Preparation: In every source I've seen, Vermicelli is thicker than spaghetti. |
Qwertyxp2000 (talk | contribs) Undid revision 639109682 by EuroCarGT (talk) Delete so much? I will put back the originals. |
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| image = [[File:Spaghettoni.jpg|250px]] |
| image = [[File:Spaghettoni.jpg|250px]] |
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| caption = Spaghetti hung to dry |
| caption = Spaghetti hung to dry |
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| alternate_name = |
| alternate_name = |
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| country = [[Italy]] |
| country = [[Italy]] |
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| region = |
| region = |
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| creator = |
| creator = |
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| course = |
| course = |
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| type = [[Pasta]] |
| type = [[Pasta]] |
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| served = |
| served = |
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| main_ingredient = [[Semolina]] or [[flour]], [[water]] |
| main_ingredient = [[Semolina]] or [[flour]], [[water]] |
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| variations = |
| variations = |
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| calories = |
| calories = |
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| other = |
| other = |
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}} |
}} |
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{{Infobox nutritional value |
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'''Spaghetti''' is a long, thin, cylindrical [[pasta]] of [[Italy|Italian]] origin.<ref name="dict">spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. http://dictionary.reference.com/browse/spaghetti (accessed: June 03, 2008).</ref> ''Spaghetti'' is the plural form of the [[Italian language|Italian]] word ''spaghetto'', which is a diminutive of ''spago'', meaning "thin string" or "twine".<ref name="dict" /> |
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| name = Spaghetti (enriched, dry) |
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| image = <!-- Filename is enough --> |
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| image_size = <!-- Defaults to 235px --> |
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| image_alt = |
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| caption = |
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| serving_size = 1/2 cup (70 grams) |
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| kJ = 460 |
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| carbs = 22g |
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| starch = |
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| sugars = 0g |
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| lactose = |
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| fiber = 1g |
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| fat = 0.5g |
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| satfat = 0g |
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| transfat = 0g |
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| monofat = |
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| polyfat = |
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| omega3fat = |
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| omega6fat = |
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| protein = 4g |
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| tryptophan = |
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| threonine = |
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| isoleucine = |
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| leucine = |
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| lysine = |
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| methionine = |
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| cystine = |
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| phenylalanine = |
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| tyrosine = |
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| valine = |
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| arginine = |
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| histidine = |
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| alanine = |
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| aspartic acid = |
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| glutamic acid = |
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| glycine = |
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| proline = |
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| serine = |
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| hydroxyproline = |
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| water = |
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| alcohol = |
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| caffeine = |
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| vitA_ug = 0 |
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| vitA_iu = |
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| betacarotene_ug = |
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| lutein_ug = |
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| thiamin_mg = |
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| riboflavin_mg = |
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| niacin_mg = |
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| pantothenic_mg = |
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| vitB6_mg = |
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| folate_ug = |
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| vitB12_ug = |
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| choline_mg = |
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| vitC_mg = 0 |
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| vitD_ug = |
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| vitD_iu = |
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| vitE_mg = |
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| vitK_ug = |
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| calcium_mg = 0 |
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| iron_mg = 4 |
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| magnesium_mg = |
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| manganese_mg = |
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| phosphorus_mg = |
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| potassium_mg = |
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| sodium_mg = 0 |
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| zinc_mg = |
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| opt1n = |
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| opt1v = |
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| opt2n = |
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| opt2v = |
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| opt3n = |
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| opt3v = |
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| opt4n = |
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| opt4v = |
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| note = Source: USDA <ref>{{cite web | url=http://www.fns.usda.gov/sites/default/files/HHFSSPAGHETTI100426oct2012.pdf | title=Spaghetti, Enriched, Dry | publisher=United States Department of Agriculture |date=October 2012| accessdate=16 December 2014}}</ref> |
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| source = |
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| source_usda = |
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| noRDA = |
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| float = |
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}} |
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'''Spaghetti''' is a long, thin, cylindrical, solid [[pasta]].<ref name="dict">[http://dictionary.reference.com/browse/spaghetti spaghetti]. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: June 03, 2008).</ref> Spaghetti is made of [[milling (grinding)|milled]] [[wheat]] and [[water]]. Italian spaghetti is made from [[durum]] wheat [[semolina]], but elsewhere it may be made with other kinds of [[flour]].<ref>{{cite web|url=http://www.bhg.com/recipes/ethnic-food/italian/how-to-make-spaghetti/|title=How to Make Spaghetti|publisher=Better Homes and Gardens}} Retrieved on 22nd December 2014.</ref> |
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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]]. Traditionally, most spaghetti was {{convert|50|cm|in|abbr=on}} long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in {{convert|25|-|30|cm|in|0|abbr=on}} lengths. A variety of pasta [[Dish (food)|dishes]] are based on it, from spaghetti alla [[Carbonara]] or [[garlic and oil]] to a spaghetti with [[tomato sauce]], meat and other [[sauces]]. |
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Originally spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in {{convert|25|-|30|cm|in|0|abbr=on}} lengths. A variety of pasta [[Dish (food)|dishes]] are based on it. |
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== Origins == |
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{{main|Pasta#History}} |
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== Etymology == |
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Pasta in the West may first have been worked to long, thin forms in [[Sicily]] around the 12th century, as the [[Tabula Rogeriana]] of [[Muhammad al-Idrisi]] attested, reporting some traditions about the [[Sicilian kingdom]].<ref>[http://www.theatlantic.com/doc/198607/pasta Pasta - Corby Kummer - The Atlantic]</ref> The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market.<ref>Kate Whiteman, Jeni Wright and Angela Boggiano, ''The Italian Kitchen Bible'', Hermes House, p.12–13</ref> |
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''Spaghetti'' is the plural form of the [[Italian language|Italian]] word ''spaghetto'', which is a diminutive of ''spago'', meaning "thin string" or "twine."<ref name="dict" /> |
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== History == |
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In the United States around the end of the 19th century, spaghetti was offered in restaurants as ''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]]) and it wasn't until decades later that it came to be commonly prepared with [[oregano]] or [[basil]].<ref>[http://books.google.com/books?id=19YqAAAAYAAJ&pg=PA247&lpg=PA247&dq=%22spaghetti+italienne%22&source=bl&ots=-nZZng7Qm8&sig=-B8zsOWpNAjrFIHQ9hJAo-iA1sU&hl=en&sa=X&ei=65hkUL3vIeL50gHq_ICICQ&ved=0CEEQ6AEwAg#v=onepage&q=%22spaghetti%20italienne%22&f=false The Settlement Cook Book: Tested Recipes from the Settlement Cooking Classes ... - Google Books<!-- Bot generated title -->]</ref><ref>[http://books.google.com/books?id=9spBAQAAIAAJ&pg=PA122&lpg=PA122&dq=%22spaghetti+italienne%22&source=bl&ots=TCxl_oNJTC&sig=9PEeCh23g_OCZE5lVyeqtFMGU2Y&hl=en&sa=X&ei=65hkUL3vIeL50gHq_ICICQ&ved=0CDcQ6AEwAA#v=onepage&q=%22spaghetti%20italienne%22&f=false Mazdaznan encyclopedia of dietetics and home cook book: cooked and uncooked ... - Google Books<!-- Bot generated title -->]</ref><ref name=Levenstein/> Canned spaghetti, kits for making spaghetti and spaghetti with meatballs became popular, and the dish has become a staple in the U.S.<ref name=Levenstein>{{cite book |title=Food in the USA: A Reader |last=Levenstein |first=Harvey |authorlink= |editor-last=Counihan |editor-first=Carole M. |year=2002 |publisher=Routledge |location= |isbn=0-415-93232-7 |pages=77–89 }}</ref> |
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{{Main|Pasta#History}} |
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Pasta in the West may have first been worked into long, thin forms in [[Sicily]] around the 12th century, as the [[Tabula Rogeriana]] of [[Muhammad al-Idrisi]] attested, reporting some traditions about the [[Sicilian kingdom]].<ref>{{cite web|url=http://www.theatlantic.com/doc/198607/pasta|title=Pasta|first=Corby |last=Kummer|date=1 July 1986|work=The Atlantic}}</ref> In the 5th century AD, it was known that pasta could be cooked through [[boiling]].<ref>{{cite web|url=http://www.todayifoundout.com/index.php/2011/06/pasta-is-not-originally-from-italy/|title=Pasta is Not Originally from Italy|publisher=www.todayifoundout.com}} Retrieved on 22nd December 2014.</ref> 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.<ref>{{cite book|ref=harv|last1=Whiteman|first1=Kate |last2=Boggiano|first2=Angela |last3=Wright|first3=Jeni |title=The Italian kitchen bible|url=http://books.google.com/books?id=vgjwEGFNYoQC|year=2007|publisher=Hermes House|isbn=978-1-84038-875-6|pages=12–13}}</ref> |
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== Preparation == |
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[[File:Spaghetti-cooking.jpg|thumb|Spaghetti placed into a pot of boiling water during cooking]] |
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In the United States around the end of the 19th century, spaghetti was offered in restaurants as ''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]]) and it was not until decades later that it came to be commonly prepared with [[oregano]] or [[basil]].<ref>{{cite book|ref=harv|title=The Settlement Cook Book: Tested Recipes from the Settlement Cooking Classes, the Milwaukee Public School Kitchens, The School of Trades for Girls, and Experienced Housewives|url=http://books.google.com/books?id=19YqAAAAYAAJ&pg=PA247|year=1921|publisher=Settlement Cook Book Company}}</ref><ref>{{cite book|ref=harv|title=Mazdaznan encyclopedia of dietetics and home cook book: cooked and uncooked foods, what to eat and how to eat it ...|url=http://books.google.com/books?id=9spBAQAAIAAJ&pg=PA122|year=1909|publisher=Mazdaznan associates of God}}</ref><ref name=Levenstein>{{cite book |title=Food in the USA: A Reader |last=Levenstein |first=Harvey |authorlink= |editor-last=Counihan |editor-first=Carole M. |year=2002 |publisher=Routledge |location= |isbn=0-415-93232-7 |pages=77–89 }}</ref> |
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Spaghetti is cooked in a large pot of salted, boiling water then drained in a [[colander]] ({{lang-it|scolapasta}}). |
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==Ingredients== |
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In Italy, spaghetti is generally cooked ''[[al dente]]'' (Italian for ''to the tooth''), just fully cooked and still firm. Outside Italy, spaghetti is sometimes cooked to a much softer consistency. |
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Spaghetti is made from ground grain (flour) and water.<ref>{{cite book | url=https://books.google.com/books?id=EzSwCGBHr3YC&pg=PA635 | title=Professional Cooking for Canadian Chefs | publisher=John Wiley & Sons | author=Gisslen, Wayne; Griffin, Mary Ellen; Le Cordon Bleu | year=2006 | pages=635 | isbn=0471663778}}</ref> Other ingredients such as egg may be added. |
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Whole-wheat and multigrain spaghetti can also be made.<ref>{{cite web|url=http://www.bhg.com/recipes/ethnic-food/italian/how-to-make-spaghetti/|title=How to Make Spaghetti|publisher=Better Homes and Gardens}} Retrieved on 22nd December 2014.</ref> |
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== Production == |
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=== Fresh spaghetti === |
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[[File:Pasta machine 2.jpg|thumb|Fresh spaghetti being prepared using a pasta machine]] |
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At its simplest, 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. Fresh spaghetti would normally be cooked within hours of being formed. Commercial versions of 'fresh' spaghetti are manufactured.<ref>{{cite web|url=http://www.instructables.com/id/Homemade-Pasta/?ALLSTEPS|title=Homemade Spaghetti|author=gregr|date=16 October 2008|work=Instructables.com|accessdate=19 December 2014}}</ref> |
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{{-}} |
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=== Dried spaghetti === |
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The bulk of dried spaghetti is produced in factories using auger [[Food extrusion|extruders]]. 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.<ref>{{cite web | url=http://www.epa.gov/ttnchie1/ap42/ch09/final/c9s09-5.pdf | title=Pasta Manufacturing | publisher=Epa.gov | date=August 1995 | accessdate=19 December 2014}}</ref> |
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<center><gallery caption="" widths="180px" heights="220px"> |
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File:Hydraulic Spaghetti Press with Automatic Spreader built by Consolidated Macaroni Machine Corporation 001.jpg|A hydraulic press with automatic spreader built by [[Demaco|Consolidated Macaroni Machine Corporation]], Brooklyn, New York. This machine was the first ever made to spread long cut alimentary paste products on to a drying stick for the automatic production of spaghetti. |
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File:Industrial spaghetti dryer built by Consolidated Macaroni Machine Corporation 01.jpg|An industrial dryer for spaghetti or other long goods pasta products. Built by Consolidated Macaroni Machine Corporation |
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File:Spaghetti spiral, 2008.jpg|Dried spaghetti |
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</gallery></center> |
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== Preparation == |
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Fresh and dry spaghetti is cooked in a large pot of salted, boiling water and then drained in a [[colander]] ({{lang-it|scolapasta}}). |
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In Italy, spaghetti is generally cooked ''[[al dente]]'' (Italian for ''to the tooth''), fully cooked and still firm, it may also be cooked to a softer consistency. |
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''Spaghettoni'' is a thicker spaghetti which takes more time to cook. ''Spaghettini'' is a very thin form of spaghetti (it may be called ''angel hair spaghetti'' in English) which takes less time to cook. |
''Spaghettoni'' is a thicker spaghetti which takes more time to cook. ''Spaghettini'' is a very thin form of spaghetti (it may be called ''angel hair spaghetti'' in English) which takes less time to cook. |
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[[Kitchen utensil|Utensil]]s used in spaghetti preparation include the spaghetti scoop and spaghetti tongs. |
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<center><gallery caption="" widths="200px" heights="160px"> |
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File:Spaghetti-cooking.jpg|Spaghetti being placed into a pot of boiling water for cooking |
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File:Spaghettiheber-02.jpg|A spaghetti scoop |
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File:Spaghettizaang.jpg|Spaghetti tongs |
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</gallery></center> |
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== Serving == |
== Serving == |
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[[File:Spaghettata.JPG|thumb|Spaghetti pomodoro & basilico (tomato sauce and basil)]] |
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[[File:Pollo funghi spaghetti - Paesano Restaurant.jpg|thumb|Pollo funghi spaghetti]] |
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[[File:Classic-spaghetti-carbonara.jpg|thumb|Classic Spaghetti alla [[Carbonara]]]] |
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=== Italian cuisine === |
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An emblem of [[Italian cuisine]], spaghetti is frequently served with [[tomato sauce]], which may contain various [[herb]]s (especially [[oregano]] and [[basil]]), [[olive oil]], [[meat]], or [[vegetables]]. Other spaghetti preparations include using [[Bolognese sauce]] and [[carbonara]]. Grated hard [[cheese]]s, such as [[Pecorino Romano]], [[Parmigiano Reggiano|Parmesan]] and [[Grana Padano]], are often added. It is also sometimes served with [[Chili con carne|chili]]. Some ubiquitous dishes are not authentic to Italy. For example, spaghetti is never served with [[meatball]]s or Bolognese sauce in Italy; the former are not often served with pasta, and the latter is traditionally served with [[tagliatelle]] (which are long like spaghetti but flat rather than round). |
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[[File:Classic-spaghetti-carbonara.jpg|thumb|239px|Classic Spaghetti alla [[carbonara]]]] |
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An emblem of [[Italian cuisine]], spaghetti is frequently served with [[tomato sauce]], which may contain various [[herb]]s, (especially [[oregano]] and [[basil]]), [[olive oil]], [[meat]], or [[vegetables]]. Other spaghetti preparations include [[Bolognese sauce|Bolognese]] or [[carbonara]]. Grated hard [[cheese]]s, such as [[Pecorino Romano]], [[Parmigiano Reggiano|Parmesan]] and [[Grana Padano]], are often sprinkled on top. |
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== Consumption == |
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=== International cuisine === |
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Annual consumption of spaghetti in [[Italy]] doubled from {{convert|14|kg|lb|1}} per person before [[World War II]] to {{convert|28|kg|lb|1}} by 1955.<ref name="1955cons">{{Cite news|title=Spaghetti consumption up as national dish in Italy|last=Salerno|first=George|agency=[[United Press International|United Press]]|publisher=|newspaper=Wilmington Morning Star|location=[[Wilmington, North Carolina]]|date=13 December 1956|volume=90|number=52}}</ref> By that year, Italy produced 1,432,990 tons of spaghetti, of which 74,000 was [[export]]ed, and had a production capacity of 3 million tons.<ref name="1955cons" /> |
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In some countries, spaghetti is sold in cans/tins with sauce. |
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In the [[United States cuisine|United States]], it is sometimes served with [[chili con carne]]. |
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=== Spaghetti dishes === |
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{{Main list|List of pasta dishes}} |
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* [[Spaghetti aglio e olio]] – ("spaghetti with garlic and oil" in [[Italian language|Italian]]), a traditional Italian pasta dish, coming from [[Napoli]]. It is a variant of the original dish, Spaghetti alle vongole. |
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* [[Spaghetti alla puttanesca]] – (literally "spaghetti of the whore" in Italian), 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.{{sfn|Zanini De Vita|Fant|2013|p=68}} |
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* [[Spaghetti alle vongole]] – Italian for "spaghetti with [[clam]]s", it is very popular throughout Italy, especially its central regions, including Rome and further south in [[Campania]] (where it is part of traditional [[Neapolitan cuisine]]). |
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* [[Spaghetti with meatballs]] – an [[Italian American|Italian-American]] dish that usually consists of spaghetti, tomato sauce and meatballs |
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<gallery caption="Spaghetti dishes" heights="135px" widths="120px" mode=packed> |
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File:Aglio e olio.jpg|[[Spaghetti aglio e olio]] |
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File:Spaghettiniphoto.jpg|[[Spaghetti alla puttanesca]] |
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File:Spaghetti alle vongole, Cafe a Taglio, St. Kilda.jpg|[[Spaghetti alle vongole]] |
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File:Pollo funghi spaghetti - Paesano Restaurant.jpg|Pollo funghi spaghetti |
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File:Spaghettata.JPG|Spaghetti pomodoro & basilico (tomato sauce and basil) |
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File:Spaghetti with Meatballs (cropped).jpg|[[Spaghetti with meatballs]] |
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</gallery> |
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== Market == |
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=== Consumption === |
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By 1955, annual consumption of spaghetti in [[Italy]] doubled from {{convert|14|kg|lb|1}} per person before [[World War II]] to {{convert|28|kg|lb|1}}.<ref name="1955cons">{{cite news|title=Spaghetti consumption up as national dish in Italy|last=Salerno|first=George|agency=[[United Press International|United Press]]|publisher=|newspaper=Wilmington Morning Star|location=[[Wilmington, North Carolina]]|date=13 December 1956|volume=90|number=52}}</ref> By that year, Italy produced 1,432,990 tons of spaghetti, of which 74,000 were [[export]]ed, and had a production capacity of 3 million tons.<ref name="1955cons" /> |
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== Nutrition == |
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Pasta provides [[carbohydrate]], along with some [[protein]], [[iron]], [[dietary fiber]], [[potassium]] and [[B vitamins]].<ref name="Ridgwell">{{cite book | url=https://books.google.com/books?id=5mDHzVbOAVIC&pg=PA94 | title=Examining Food and Nutrition | publisher=Heinemann | author=Ridgwell, Jenny | year=1996 | pages=94 | isbn=0435420585}}</ref> Pasta prepared with [[Whole grain|whole wheat]] grain provides more dietary fiber<ref name="Ridgwell"/> than that prepared with degermed flour. |
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== Records == |
== Records == |
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The world record for the largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a [[Buca di Beppo]] restaurant in [[Garden Grove, California]], filled a swimming pool with more than {{convert|13780|lbs|kg|0|}} of pasta.<ref>{{cite news |author=KTLA News |title=Restaurant Sets World Record with Pool of Spaghetti to be used as animal feed.|url=https://web.archive.org/web/20120318101852/http://www.ktla.com/news/landing/ktla-biggest-pasta-bowl,0,5522564.story |work=KTLA |date=March 12, 2010 }}</ref> |
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==In popular culture== |
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The world record for largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a [[Buca di Beppo]] restaurant in [[Garden Grove, California]], successfully filled a swimming pool with more than {{convert|13780|lbs|kg|0|}} of pasta.<ref>{{ cite news |author=KTLA News |title=Restaurant Sets World Record with Pool of Spaghetti |url=https://web.archive.org/web/20120318101852/http://www.ktla.com/news/landing/ktla-biggest-pasta-bowl,0,5522564.story |work=KTLA |date=March 12, 2010 }}</ref> |
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[[Spaghetti Western]]s have little to do with spaghetti other than using the name as a shorthand for Italian. |
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The BBC television program '[[Panorama (TV series)|Panorama]]' featured a [[Spaghetti-tree hoax|hoax program about the spaghetti harvest]] in Switzerland on [[April Fools' Day]], 1957. <ref>{{cite web | url=http://news.bbc.co.uk/onthisday/hi/dates/stories/april/1/newsid_2819000/2819261.stm | title=1957: BBC fools the nation | publisher=[[BBC]] | accessdate=19 December 2014}}</ref> |
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== See also == |
== See also == |
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{{portal|Italy|Food}} |
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* [[Lai fun]] |
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{{div col|colwidth=30em}} |
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* [[Spaghetti alla chitarra]] |
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* [[List of pasta]] |
* [[List of pasta]] |
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* [[ |
* [[List of pasta dishes]] |
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* [[SpaghettiOs]] |
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* [[Spaghetti squash]] |
* [[Spaghetti squash]] |
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* [[Spaghettieis]] |
* [[Spaghettieis]] |
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{{div col end}} |
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* [[Spaghetti tree hoax]] |
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* {{portal-inline|Italy}} |
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* {{portal-inline|Food}} |
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== References == |
== References == |
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{{duplicated citations|date=December 2014}} |
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{{reflist}} |
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{{reflist|2}} |
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==Bibliography== |
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* {{cite book |last1=Zanini De Vita |first1=Oretta |last2=Fant |first2=Maureen B. |year=2013 |url=http://books.google.com/books?id=rUczAQAAQBAJ&pg=PA68 |title=Sauces & Shapes: Pasta the Italian Way |location=New York |publisher=W. W. Norton & Company |isbn=978-0-393-08243-2 |ref=harv }} |
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== Further reading == |
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* {{cite web | url=http://www.history.com/news/hungry-history/spaghetti-and-its-sauces | title=Spaghetti and Its Sauces | publisher=[[History (TV channel)|History Channel]] | date=June 12, 2014 | accessdate=16 December 2014 | author=Butler, Stephanie}} |
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== External links == |
== External links == |
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{{Subject bar |commons=y |commons-search=Category:Spaghetti |n=y |wikt=y |wikt-search=spaghetti |q=y|s=y}} |
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* {{commonscat-inline}} |
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{{Pasta}} |
{{Pasta}} |
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[[Category: |
[[Category:Spaghetti]] |