Cookbook:Spaghetti
| Spaghetti | |
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| Category | Noodles |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Spaghetti is a variety of pasta. It is Italian in origin, and its name refers to a length of string or twine. It is a very popular pasta shape and may be served in a variety of preparations.
Characteristics
editSpaghetti are very long and thin, with a circular cross-section. It is typically made with durum semolina flour. Spaghetti is widely commercially available in dried form, although it is also available as a fresh pasta.
Gallery
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Plain boiled spaghetti noodles -
Spaghetti topped with a poached egg -
Spaghetti served with Japanese-style ingredients -
Spaghetti alla carbonara -
Korean-style spaghetti served in a ttukbaegi -
Jollof spaghetti -
Spaghetti with meatballs -
Spaghetti aglio e olio -
Utensil used to measure volumes of dried spaghetti
Recipes
edit- Cookbook:Spaghetti alla Puttanesca
- Cookbook:Spaghetti with Clams in White Wine Sauce
- Cookbook:Black-Peppered Chicken Spaghetti
- Cookbook:Salmon Spaghetti
- Cookbook:Spaghetti alle Vongole
- Cookbook:Spaghetti and Meatballs
- Cookbook:Spaghetti Bake
- Cookbook:Spaghetti alla Carbonara
- Cookbook:Simple Spaghetti
- Cookbook:Spaghetti and Beans
- Cookbook:Stirfry Jollof Spaghetti
- Cookbook:Spaghetti with Meat Sauce (Naporitan)
- Cookbook:Spaghetti Aglio e Olio
- Cookbook:Prawn and Vegetable Spaghetti
- Cookbook:Native Jollof Spaghetti
- Cookbook:Spaghetti with Bolognese Meat Sauce
- Cookbook:Stir-Fry Chicken Spaghetti
- Cookbook:Spaghetti a la Monegasque
- Cookbook:Simple Italian Sausage Spaghetti Dinner
- Cookbook:Pasta with Vegetables
- Cookbook:Pasta with Sausage