Spaghetti is long, thin, cylindrical pasta of Italian origin. It is made of flour and water. The Italian dried spaghetti is made from durum wheat, but in a different country, a different type of flour used in its manufacture.
At first, 50 cm (20 ins) long spaghetti, but shrink in the last half of the 20th century. Now, the spaghetti is usually 25-30 cm (10-12 in). Based on its length will be cooked, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat and other sauces.
Spaghetti is derived from the plural of the Italian word spaghetto (or small Spago), meaning "thin string".
In the west, particularly in the southern part of Italy, first made the long and thin spaghetti in the 12th century.The popularity of pasta throughout Italy in the 19th century to the establishment of factories, open- enables the mass production of its market. in the United States, the spaghetti was offered in restaurants as spaghetti Italienne (noodles soaked in water and a dish of tomato sauce) at the end of the 19th century. A few decades later, it is prepared with garlic and pepper. Later, canned spaghetti, kits for making spaghetti and spaghetti with meatballs became popular in the US thus became the staple spaghetti there.
Preparation
In a pot of boiling water (5 liters for 2 persons) cooked pasta. One or two minutes then put it into the pot, mixing it with one or two tablespoons of salt. After 10-15 minutes (depending on the package stamped on it), filtered with spaghetti strainer (or scolapasta in Italian).
A symbol of Italian cuisine, spaghetti with tomato sauce often and various herbs such as oregano and basil, olive oil, meat, or vegetables. It can be prepared with Bolognese sauce, alfredo and carbonara with grated cheese, such as Pecorino Romano, Parmesan and Asiago.
Notes
The record for the largest bowl of spaghetti was achieved in March 2009 and reset in March 2010 when he filled a swimming pool or swimming pool of approximately 13,780 pounds (or 6,251 kg) of spaghetti in a restaurant in Garden Grove, Buca di Beppo, outside Los Angeles.
The History of Spaghetti
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At first, 50 cm (20 ins) long spaghetti, but shrink in the last half of the 20th century. Now, the spaghetti is usually 25-30 cm (10-12 in). Based on its length will be cooked, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat and other sauces.
Spaghetti is derived from the plural of the Italian word spaghetto (or small Spago), meaning "thin string".
In the west, particularly in the southern part of Italy, first made the long and thin spaghetti in the 12th century.The popularity of pasta throughout Italy in the 19th century to the establishment of factories, open- enables the mass production of its market. in the United States, the spaghetti was offered in restaurants as spaghetti Italienne (noodles soaked in water and a dish of tomato sauce) at the end of the 19th century. A few decades later, it is prepared with garlic and pepper. Later, canned spaghetti, kits for making spaghetti and spaghetti with meatballs became popular in the US thus became the staple spaghetti there.
Preparation
In a pot of boiling water (5 liters for 2 persons) cooked pasta. One or two minutes then put it into the pot, mixing it with one or two tablespoons of salt. After 10-15 minutes (depending on the package stamped on it), filtered with spaghetti strainer (or scolapasta in Italian).
A symbol of Italian cuisine, spaghetti with tomato sauce often and various herbs such as oregano and basil, olive oil, meat, or vegetables. It can be prepared with Bolognese sauce, alfredo and carbonara with grated cheese, such as Pecorino Romano, Parmesan and Asiago.
Notes
The record for the largest bowl of spaghetti was achieved in March 2009 and reset in March 2010 when he filled a swimming pool or swimming pool of approximately 13,780 pounds (or 6,251 kg) of spaghetti in a restaurant in Garden Grove, Buca di Beppo, outside Los Angeles.
The History of Spaghetti
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