Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Pantry
Spaghetti
Mild, wheaty, and firm-chewed when cooked al dente.
Lens analyzedSpaghetti is a long, thin, round strand of dried durum wheat pasta, one of the most recognizable pasta shapes and a default choice for tomato- and oil-based sauces that can cling to its surface. It cooks in boiling water in well under fifteen minutes.
Where it comes from
Long dried pasta strands developed in southern Italy as durum wheat, dry winds, and trade routes made large-scale pasta drying possible, and Italian immigration carried the shape into North American kitchens, where it became the pasta most people picture first.
Buying it
Standard boxes hold about a pound of pasta, which serves roughly four to six people. Bronze-die extruded spaghetti has a slightly rougher surface that grips sauce better than the smoother, cheaper kind.
Storing it
Unopened, it keeps in a sealed box or container in the pantry for a long stretch. Once opened, transfer it to an airtight container to keep out moisture and pantry pests.
Keeps about 2 years in the pantry.
Recipes that use spaghetti
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