Spaghetti

Spaghetti is a pasta noodle made with wheat flour and water. It is boiled or simmered, can be firm or soft when cooked, and pairs with Pecorino Romano PDO or Parmesan.

Contains gluten
Allergen: wheat
Allergen: gluten cereals

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Grains, flours & pasta
Texture: Firm, soft
Cooked most in: Europe, The Americas, Asia
Top country: Italy
Dishes: 6 in the catalogue

Photo: Tim Reckmann from Hamm, Deutschland · CC BY 2.0 · Wikimedia Commons

In the kitchen

How to use spaghetti

Typical ways to cook or use it

Boil simmer

Made from

Preparing it

For some dishes, break the spaghetti into pieces inside a dishcloth.

Cooking with it

Boil fresh or dried spaghetti in a large pot of salted water, then drain it. For an al dente result, cook it through while retaining a firm bite.

Goes well with

Flavour

Taste and texture

Texture, cooked

Firm
Soft

Around the world

Where spaghetti is cooked

6 dishes in the catalogue use spaghetti. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list spaghetti among their ingredients.

On the table

Dishes made with spaghetti

5 of the 6 catalogued dishes that use it, spread across the countries they come from.

Carbonara
Italy, United States
Tarako spaghetti
Japan
Spaghetti alle vongole
Italy
Spaghetti with meatballs
United States
Spaghetti

Dish lists come from Wikidata; a dish counts when its recorded ingredients include spaghetti.

Good to know

Diet and allergens: spaghetti in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: Contains: wheat, gluten cereals
Gluten: Contains

Family

Related forms

A kind of: pasta