Spaghetti
Learn how spaghetti is shaped, which smooth sauces suit it, what to avoid and when linguine or bucatini can substitute.
- Format
- Long, round strands usually around 2 mm thick.
- Surface and bite
- A smooth surface and firm centre when cooked al dente.
How to recognise spaghetti.
Spaghetti is a long, slim, solid strand with a circular cross-section. It is round rather than flat and usually about 2 mm thick.
Most dried spaghetti is extruded from durum-wheat semolina and water; fresh egg versions exist but are not the everyday Italian standard.
Spaghetti is strongly associated with southern Italy and Naples, though long dried pasta now belongs to kitchens across the country.
A smooth surface and firm centre when cooked al dente.
Use a tall pot or wide pan. Stir as the submerged ends soften, and finish in sauce for the final minute.
Why the geometry matters.
The slender round strands move easily through smooth tomato sauces and glossy oil, cheese or egg emulsions. Very large chunks cannot settle against them as effectively.
- Olive-oil emulsions
- Smooth tomato sauces
- Carbonara and cacio e pepe
Do not confuse it with…
Spaghetti vs Linguine
Linguine is flat and slightly wider, giving sauce more contact area.
See the linguine guide →Spaghetti vs Bucatini
Bucatini is thicker and has a visible hole through its centre.
See the bucatini guide →Famous dishes
- Spaghetti Carbonara
- Aglio e Olio
- Puttanesca