Today’s Spotlight is on Spaghetti.

Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. It is made from milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Spaghetti is a long, thin, cylindrical pasta that is a staple of traditional Italian cuisine.

Spaghetti is named for its “thin string” shape. It is versatile and can be paired with a variety of sauces, including:

• Tomato sauces
• Meat ragùs
• Simple olive oil sauces like pesto
• Rich cream sauces
• Chunky sauces like Bolognese
• Light or cream sauces

Spaghetti became a common food in the United States in the late 19th century when a large group of immigrants relocated from Italy to America. Today, pasta is generally cooked by boiling the dough.

Spaghetti can also be used as a form of slang to mean an embarrassing act, general awkwardness, or faux pas. If one commits such an act, it is called “dropping” spaghetti.

 

History

The origins of spaghetti are debated. Some historians believe pasta originated in Italy, while others believe it was introduced by Arab conquerors in the 8th century. The earliest known pasta was made from rice flour and was common in the east. The first written record of pasta comes from the Talmud in the 5th century AD.

The name “spaghetti” comes from the Italian word “spago” which means “little cord”. Antonio Viviani named spaghetti in 1842. Originally, spaghetti was 50cm long, but has been shortened to its current length of 25cm.

The legend goes that Marco Polo brought pasta to Italy from China in the 13th century. However, many historians believe the Chinese origins of Italian pasta are a myth.

 

Here are some fun facts about spaghetti:

• Italians eat an average of 28 kg of spaghetti per year.
• Italy produces an estimated 1.43 million tons of spaghetti per year.
• The first confirmed mention of spaghetti comes from the 11th century AD.
• Thin spaghetti served with tomato sauce dates back to the 19th century in Naples, Italy.
• Spaghetti and meatballs were popular among Italian immigrants in New York City.
• In 1888, Juliet Corson of New York published a recipe for pasta with meatballs and tomato sauce.

 

Spaghetti has changed in a few ways over the years:

• Length – Spaghetti used to be 50 cm long, but shorter lengths became popular in the latter half of the 20th century. Today, spaghetti is usually 25–30 cm long.
• Flavorings – Sweetness was replaced by savory flavors, and sugar was replaced by vegetables. Tomatoes were added in the early 19th century.
• Shapes – Cooks invented more shapes to make pasta more suitable for different sauces. Today, there are more than 300 different types of pasta shapes.
• Cooking time – Pasta wasn’t always served “al dente” or firm to the bite.
• Extrusion – Most pasta makers use Teflon to extrude pasta. This process is faster, but it leaves pasta smooth and shiny with no surface for sauces to stick to.

 

The earliest known recipe for spaghetti in tomato sauce is from 1844. The earliest known pasta recipe is testaroli, which is from the southern Liguria and northern Tuscany regions of Italy. Testaroli is made from a batter that is cooked on a hot flat surface.

Here are some other early pasta recipes:

• Pasta alla Gricia – This recipe was invented around 400 AD and was served in taverns in Ancient Rome.
• Italian tomato sauce with pasta – This recipe was created by Francesco Leonardi, a Roman chef who lived in the late 1700s.

Here is a simple spaghetti recipe for you to try:

Ingredients:

• 1 pound ground beef
• 2 cubes beef bouillon
• 1 (8-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• black pepper to taste
• 2 cups hot water
• 2 teaspoons sugar white or brown
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• dash of garlic
• 16 ounces spaghetti noodles

 

Instructions:

1. Brown the ground beef in a large skillet. (drain excess fat)
2. Once cooked, throw in salt, pepper, tomato sauce and paste, water (with the bouillon cubes in it), sugar, basil, oregano, and garlic. Simmer on low for an hour.
3. A few minutes before the hour is done, cook a box of spaghetti noodles as directed on package.
4. Once the noodles are cooked, drain and add spaghetti sauce.
5. Enjoy!

 

Consumption

Americans consume over 6 billion pounds of pasta each year, which is roughly 20 lbs per person. The United States produces 4.4 billion pounds of pasta annually, making it the second largest pasta-producing nation.

Spaghetti is the number one noodle choice for 68% of Americans. In a Zagat survey, 44% of people said they eat pasta twice a week, 23% eat it 3-4 times a week, and 21% eat it at least a few times every month. Italians are the heaviest pasta consumers, with a per capita consumption of 23.5 kg.

 

Celebrating Spaghetti

National Spaghetti Day is on January 4th. There are many places to get spaghetti in most large cities, including Italian restaurants, casual restaurants, and other restaurants. Let us know in the comments how you will celebrate Spaghetti, no matter what day it is.