Spaghetti

Spaghetti's story begins in 12th-century Sicily, where Arab traders introduced dried pasta suited for long sea voyages. Naples became its adopted home, and by the 19th century, industrial bronze dies made spaghetti a national staple. Its name, a diminutive of spago ('string'), first appeared in print in 1836.

A round, solid cylindrical strand, typically 25cm long and about 2mm in diameter. The smooth round cross-section is deceptively simple — its length and flexibility let it twirl and hold sauce through surface tension rather than crevices.

Designed for oil-based, thin tomato, and seafood sauces that cling by coating rather than clinging to ridges. The strand's length rewards the twirl — each forkful should be its own contained bite.

1. 01Aglio e olioGarlic, chili, olive oil — the test of any strand.
2. 02Alle vongoleClams, white wine, parsley — a Neapolitan classic.
3. 03PomodoroSimple tomato & basil lets the wheat speak.
4. 04Cacio e pepeThough tonnarelli is traditional, spaghetti works.

• product — De Cecco
  De Cecco$Spaghetti No. 12No ratings yet
• product — Garofalo
  Garofalo$$SpaghettiNo ratings yet
• product — Rustichella d'Abruzzo
  Rustichella d'Abruzzo$$SpaghettiNo ratings yet