Spaghetti

According to Italian law, spaghetti can only be made with durum wheat semolina, though many variations exist. Meaning "little strings," this popular 1/12-inch-thick pasta is often served with tomato-based sauces, fish, and shellfish — though true Italians do not eat it with a Bolognese, or meat sauce (that's traditionally served with tagliatelle). According to The Silver Spoon Pasta, spaghetti should not be drained in a colander, but lifted from the water to keep it moist before sauce is added. Thinner versions of spaghetti are called vermicelli and spaghettini.

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