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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