Cookbook:Spaghetti
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| Category | Noodles |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients Category:Ingredients#Spaghetti
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
Spaghetti 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
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
- 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