spaghetti

bucatini

fusilli pici

fetucinne

linguine

mafaldine

pappardelle

springozzi

tagliatelle

garganelli

rigatoni

penne

conchiegle

farfalle

strozzpreti History

paghetti
From Wikipedia, the free encyclopedia

For other uses, see Spaghetti (disambiguation).

Cooked spaghetti on a plate, withoutseasonings or condiments.

Spaghetti is a long, thin, cylindrical pasta of Italian origin.[1] 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 50 cm (20ins) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 2530 cm (1012 in) lengths. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat and other sauces.

Contents
[hide]

1 Etym ology 2 Origin s 3 Prepa ration 4 Servi ng 5 Recor ds 6 See also 7 Refer ences

[edit]Etymology

Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine."[1]
[edit]Origins

Main article: Pasta#History Pasta in the West may first have been worked to long, thin forms in Southern Italy around the 12th century.[2] 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.[3] In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of extremely soggy noodles and a tomato sauce diluted with broth) and it wasn't until decades later that it came to be prepared with garlic or peppers.[4] Canned spaghetti, kits for making spaghetti and spaghetti with meatballs became popular, and the dish has become a staple in the U.S.[4]

[edit]Preparation

Spaghetti placed into a pot of boiling water during cooking.

Spaghetti is cooked in a large pot of salted, boiling water (about 5 liters for 2 persons) which is brought to boiling. Then one or two spoons of salt are added and after a minute or so the pasta is added. After 10 to 15 minutes (the timing is most often written on the packaging of sundry brands and thicknesses) the spaghetti is drained of water with a colander (scolapasta in Italian). A widely noted, finished consistency of pasta is called al dente (Italian for to the tooth), soft but with texture, sometimes even with bite in the center. However, spaghetti is sometimes cooked to a much softer consistency. Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini and vermicelli are very thin spaghetti (both of which may be called angel hair spaghetti in English) which take less time to cook.

[edit]Serving

Classic Spaghetti la Carbonara.

An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano andbasil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, alfredo and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Asiago cheese, are often added. It is also sometimes served with chili.
[edit]Records

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 (6,251 kg) of pasta.[5]
[edit]

Spaghetti recipe :

Nutritional analysis
Legend:
Fat Protein Other Carbs

Alcohol

Resepi

Bolognese Sauce
Top of Form

Metric

for
Show US units
Bottom of Form

Ingredients
1 kg chopped tomatoes (1100

grams) 350 grams 2 60 2 1/2 2 3/4 3/4 onions grams beef mince onion (medium size, 160g each) tomato concentrate (12 grams) (350 grams)

teaspoo honey ns cloves fresh garlic (medium size, 3g each)

(8 grams)

teaspoo salt ns teaspoo hot chili paste ns teaspoo paprika ns teaspoo dried oregano ns teaspoo ground black pepper ns mls mls olive oil red wine

(4 grams)

3/4

(4 grams) (2.5 grams) (2 grams) (1.5 grams)

3/4

3/4 80 80 2

splashes worcester sauce

(4 grams)

Salt content: 0.2% (by weight, not co

tablespo butter on teaspoon salt s litres water

2.5 1 1/4

tablespo olive oil (20 mls) on

Salt content: 0.2% (by weight, not counting salt in other ingredients)
Serve with chopped basil and grated reggiano cheese

Method

Bolognese Sauce
Peel and chop the onions. Pour the olive oil into a sizeable saucepan, heat it and fry the onions until translucent. Add the mince and fry until the mince is brown and crumbly. Now add the wine, worcester sauce, spices, tomatoes, squeezed garlic, chili paste, honey and tomato concentrate. Simmer for at least 45 minutes, or, if you have the time, for 2 hours.

Spaghetti
Bring the water to a boil. Add the olive oil and salt, then the spaghetti. I normally use a timer to keep track of the cooking time (check the pasta package) - it tends to be between 9 and 12 minutes depending on the variety. Check at the lower end of the cooking time to see if they are "al dente" - meaning they still have a bit of a bite. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander). Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the saucepan and heat them up whilst turning them. The pasta will taste great, not stick together and be just right. You can also re-heat it if someone appears late for dinner.

Ingredients: 1 lb spaghetti cup heavy cream 4 eggs lb bacon, cut into -inch dice 1 tsp extra virgin olive oil 2 Tbsp chopped Italian parsley Kosher salt and freshly ground black pepper, to taste cup freshly grated pecorino-romano cheese (parmesan may be substituted) Preparation: 1. Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.

2.

Add the diced bacon to a cold saut pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.

3. Drop the spaghetti into the boiling salted water and cook according to package instructions, about
6 to 9 minutes or until al dente, or tender but still firm to the bite.

4.

While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.

5.

Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.

Ingredients
1 package (7 ounces) spaghetti, broken 2 cups cubed cooked chicken 2 cups (8 ounces) shredded cheddar cheese, divided 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup milk 1 tablespoon diced pimientos, optional 1/4 teaspoon salt 1/4 teaspoon pepper

Directions
Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through. Yield: 6-8 servings.

Originally, spaghetti westerns were characterized by their production in the Italian language, low budgets, and a recognizable highly fluid and minimalist cinematography which eschewed (even "demythologized")
[4]

many of the conventions of earlier Westerns. This was partly intentional and partly the context of a

different cultural background.[citation needed]. Over six hundred European Westerns were made between 1960 and 1980. Their settings include Texas, New Mexico and Arizona, as well as Mexico; many have the Mexican Revolution as a theme.[5] In the 1960s, critics recognized that the American genres were rapidly changing. The genre most uniquely American, the Western, seemed to be evolving into a new rougher beast. For many critics, Sergio Leone's films were part of the problem. Leone's Dollars Trilogy (19641967) was neither the entirety nor the beginning of the "spaghetti Western" cycle in Italy, but for Americans Leone's films represented the true beginning of the Italian invasion of their privileged cultural form. Christopher Frayling, in his noted book on the Italian Western, describes American critical reception of the spaghetti Western cycle as, to "a large extent, confined to a sterile debate about the 'cultural roots' of the American/Hollywood Western." He remarks that few critics dared admit that they were, in fact, "bored with an exhausted Hollywood genre." Pauline Kael, he notes, was willing to acknowledge this critical ennui and thus appreciate how a film such as Akira Kurosawa's Yojimbo (1961) "could exploit Western conventions while debunking its morality" ( 39). This revisionist project, Frayling argues along with many others (e.g., Bondanella 255), was the key to Leone's success and, to some degree, to that of the spaghetti Western genre as a whole.