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Spaghetti is a slender, solid cylindrical pasta. Spaghetti is a kind of thick spaghetti, while capellini is a kind of very thin spaghetti. It is the staple of traditional Italian food. Like other pasta, macaroni is made from ground wheat and water, sometimes rich in vitamins and minerals. Authentic spaghetti is made from durum wheat flour, but in other places, it can also be made from other types of flour. Generally, pasta is white because refined flour is used, but whole wheat flour can be added.

At first, spaghetti was very long, but it began to be popular in the second half of the 20th century. Today, spaghetti is usually shorter, 25-30 cm (10-12 inches) in length. A variety of pasta based foods, usually served with ketchup, meat, or vegetables.

Spaghetti is the plural of Spaghetto, a small part of spago, which means "thin line" or "twine".

The first written record of pasta comes from Talmud in the 5th century A.D., which refers to dry pasta that can be boiled and boiled for easy carrying. Some historians believe that Berber introduced Italy noodles into Europe during his conquest of Sicily. In the west, as proved by tabula rogeriana of Muhammad al IDRISI, it was originally processed into a slender form in Sicily, reporting on some of the traditions of the kingdom of Sicily.

After the establishment of the spaghetti factory in the 19th century, the popularity of spaghetti spread throughout Italy, making the mass production of spaghetti possible.

In the late 19th century in the United States, spaghetti was served in restaurants in the form of "spaghetti" (spaghetti may be made from boiled tooth powder, and a mild ketchup with easily found spices and vegetables, such as cloves, bay leaves, and garlic), which was not made until decades later with oregano or basil.

Spaghetti is made of ground grains (flour) and water. Whole wheat and whole wheat macaroni are also available.

The fresh or dried pasta is cooked in a large pot of salted boiling water and then poured into a leaky spoon (Italian: scolapasta).

In Italy, macaroni is usually cooked al dente (Italian for "to teeth"), fully cooked but still firm. It can also be boiled to a soft consistency.

Spaghetti is a kind of thick spaghetti, which takes more time to cook. Spaghettini is a thinner form that reduces cooking time. Capellini is a very thin Spaghetti (also known as "angel hair spaghetti" or "angel hair spaghetti") that can be cooked quickly.

The utensils used in the preparation of spaghetti include spaghetti spoon and spaghetti forceps.

Spaghetti is a symbol of Italian cuisine, usually eaten with ketchup, which may contain a variety of herbs (especially oregano and basil), olive oil, meat or vegetables. Other spaghetti products include Acacia or carbonara. It is usually topped with grated hard cheese, such as pecorino Romano, Parmesan and grana Padano.