Spaghetti

Spaghetti is a long, thin, cylindrical strand of pasta made from durum wheat semolina and water, sometimes with egg in fresh versions. The name comes from the Italian 'spago,' meaning string. It's one of the most widely produced pasta shapes in the world because its neutral shape carries almost any sauce, from thin oil-based dressings to thick meat ragus.

Varieties

Spaghettini is a thinner version of standard spaghetti, while spaghetto is technically the singular form of a single strand. Whole wheat and legume-based (chickpea, lentil) spaghetti swap in for standard versions with a denser texture and higher fiber and protein content.

Buying tips

Check the ingredient list for '100% durum wheat semolina,' which cooks up firmer and holds shape better than blends with regular flour. Bronze-die cut pasta, listed on premium packaging, has a rougher surface that grips sauce better than the smoother extruded kind.

Substitutes

• Linguine — 1:1

  Slightly flattened rather than round, but nearly identical cooking time and texture; works in almost any spaghetti recipe.

• Angel hair (capellini) — 1:1

  Much thinner and cooks in about half the time; best with light, thin sauces rather than heavy meat sauces.

• Fettuccine — 1:1

  Wider and flatter, holds up better under cream or heavy sauces, but changes the eating texture noticeably.

• Bucatini — 1:1

  Same length and thickness but hollow in the center, giving a chewier bite and better sauce cling.

• Spaghetti squash strands — 1:1 by volume

  Not a pasta at all; a low-carb, gluten-free swap for the noodle itself in sauced dishes, with a softer, wetter texture.

• Zucchini noodles (zoodles) — 1:1 by volume

  Very low starch and higher water content, so sauces need to be thicker or reduced to avoid a watery dish.

Storage

Store dried spaghetti in its original package or an airtight container in a cool, dry pantry, where it keeps well for one to two years. Once cooked, refrigerate in a sealed container tossed with a little oil to prevent sticking, and use within three to four days. Fresh, uncooked spaghetti should be refrigerated and used within a day or two, or frozen for up to two months.

How to use

Boil in generously salted water until al dente, typically 8 to 11 minutes for standard dried spaghetti, then toss immediately with sauce rather than draining and letting it sit. Reserve a cup of the starchy pasta water before draining to loosen and bind sauces. Works with tomato-based sauces, garlic and oil (aglio e olio), carbonara, bolognese, and cold pasta salads.

What it pairs with

Pairs well with olive oil, garlic, Parmesan, tomatoes, basil, ground beef or pork, shellfish like clams and shrimp, and red wine on the side.

Nutrition

A 2-ounce (56g) serving of dried spaghetti provides roughly 200 calories, 42g carbohydrates, and 7g protein. Whole wheat versions roughly double the fiber content, from about 2g to 5-6g per serving.

FAQ

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