Spaghetti

Spaghetti is a long, thin, solid, cylindrical pasta made from durum wheat semolina and water. It is a staple food originating from Italy and is typically produced by extruding the dough through a die and then drying it. The name 'spaghetti' is the plural of the Italian word 'spaghetto', meaning 'thin string'.

Spaghetti is primarily used as a carbohydrate-rich base for a wide variety of dishes, most commonly served with sauces such as bolognese, carbonara, or marinara. Its firm texture holds sauces well, making it a versatile ingredient in both home cooking and commercial food production, including ready meals and sauces.

Spaghetti is a source of carbohydrates and fibre. The UK's Eatwell Guide recommends that starchy carbohydrates form the largest proportion of a balanced diet. Wholewheat versions offer more fibre. It is not considered a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Regulatory bodies have not set specific health guidelines for spaghetti consumption beyond general dietary advice.