Spaghetti

Spaghetti is pasta in the form of long strands approximately 2 millimetres in diameter, traditionally made from durum wheat semolina and water, extruded through bronze or Teflon dies. Its quality is judged by cooking behaviour: good spaghetti stays firm to the bite, resists sticking, and loses little starch to the cooking water, while poor spaghetti turns soft and gummy. The protein content and gluten strength of the semolina, together with careful low-temperature drying, are what separate premium spaghetti from the ordinary kind. It is the world’s most recognized pasta shape and a staple of Italian cuisine.