Spaghetti

A long, round cut mentioned for the first time in Giacinto Carena?s "Vocabolario Domestico" (1846) and then in the "Dizionario Tommaseo-Bellini" (1861-1879). The name comes from the word ?spago? (string). Universally loved, they come into their own with simple, genuine dressings. Generally speaking, they shouldn?t be used with meat sauces, going much better with oil and aromatic herbs and maybe fish or vegetables. A frequent error outside Italy is to dress spaghetti with meat sauce, but the pasta slides over the minced meat without picking it up. Heresy.
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Servings per  (2 oz (56g))
Amount Per Serving	% Daily Value *
Calories  200
Total Fat  1g	2%
Saturated Fat  0g	0%
Trans Fat  0g
Cholesterol  0mg	0%
Sodium  0mg	0%
Total Carbohydrate  41g	14%
Dietary Fiber  1g	4%
Sugars  1g
Proteins  8g
Vitamin A	0%
Vitamin C	0%
Calcium	0%
Iron	0%
** Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories: 2,000 2,500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Potassium 3,500mg 3,500mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g

Pastificio Di Martino
Campania,
Gragnano pasta has over 500 years of history behind it. Today's Pastificio G. Di Martino is built on the history of a family rooted in their territory and traditions and driven by genuine devotion and irrepressible passion. This translates into hard work, craftsmanlike precision, insistence on quality, perseverance against the odds, brilliant intuition and technological innovation that always cares about people and the environment.