/ Our magazine / Spaghetti: the true stars of Italian cuisine
/ Our magazine / Spaghetti: the true stars of Italian cuisine
Spaghetti: the synonym of happiness at the table. The quintessential pasta, the emblem of Italy in the kitchen. When we talk about spaghetti, it immediately brings a smile; it is synonymous with family and home. Spaghetti is made with durum wheat semolina and water; with its classic long, thin shape and round section, it is unmistakable even when often compared to vermicelli, which are extruded with a larger diameter.
Spaghetti history: the first written reference to dried pasta in Italy, as well as the existence of such an industry, is found in the description passed down by Idrisi during the time of Roger II, dating back to the 12th century.
In the book published in 1154 by Roger, Idrisi describes Trabia, a town near Palermo, where pasta in the form of slightly rounded strands was produced. During the Roman period, production evolved, first taking the name of vermicelli and then spaghetti. At the time, pasta was known by the more generic name Itrya, which meant “filiform and rounded mass.” The Itrya was the subject of a flourishing trade throughout the Mediterranean area.
At the beginning of the 19th century, in Naples, the mechanization of the production process began, giving rise to an empire that needs no further introduction: spaghetti are loved in Italy and around the world, synonymous with simplicity and versatility in preparation.
Who invented spaghetti is a question to which there is no precise answer. The interpretations of historical sources vary, and probably the most widespread is that of the simple use of wheat as a natural resource known for about 10,000 years.
From wheat, flour was obtained, which was kneaded with water; then it was cooked on stone or in boiling water to create the dishes known to all. As some historians assert, it would not be correct to trace the introduction of spaghetti back to 1295, following the journey of Marco Polo from China. This is because Italy was already using them. It is certain that Chinese spaghetti were made from soy, as wheat was not known there, while in Italy, the people had always fed themselves on wheat.
There is indeed a 12th-century text, predating Marco Polo's journey, that refers to a dish of vermicelli as wheat pasta in the form of thin strands, produced near Palermo, probably of Arab origin. It can be stated that Chinese and Italian spaghetti are independent, while our wheat spaghetti might be of Arab invention. The fact remains that they rapidly spread in Italy, with the success known to all.
Spaghetto, the golden thread to which one of the most pleasant sensations is tied: the tender and balanced taste of nature, with the wisdom of Italian cuisine. “You deprive me of the joy of spaghetti,” said Mr. Ugo Fantozzi in the film Fantozzi – The Return. The spaghetto has been the subject of literary quotes, a protagonist on tables and also in films and theaters.
There is extensive documentation illustrating spaghetti in cinema, starting with Totò in the film “Miseria e nobiltà,” where the spaghetti end up in the protagonist's pockets, driven by hunger. Alberto Sordi also pays homage to spaghetto in “An American in Rome,” in a scene where he finds himself in front of a sumptuous plate of well-dressed spaghetti.
And then Spaghetti & Mandolino: here we couldn't help but include a quote from ourselves: simple, traditional, maybe even popular but definitely reliable and helpful for all people (in the kitchen). Our motto also comes from there, from using the term spaghetti to tell that Italy is also this, especially abroad.
For a good spaghettata, you need quality spaghetti! We present to you some top products, undisputed icons of Italian cuisine, such as the Gragnano durum wheat semolina spaghetti of extra quality. Mulino di Gragnano offers the classic version of durum wheat semolina, in long and thin strands, with the characteristic round section. Made with the best Puglian wheat, the bronze-drawn process ensures the porosity of the spaghetti, enhancing the flavor of the dish. The drying process is slow and done at low temperatures to preserve the characteristics of the wheat and its cooking hold. It doesn't take much to enhance the flavor: simple sauces like tomato and basil, the classic garlic, oil, and chili, or the traditional carbonara.
The Felicetti Senatore Cappelli monograno spaghetti are produced starting from a careful selection of organic raw materials, a union between Trentino and Puglia lands. The wheat from Matera is one of the best in every respect nutritionally, as it is rich in highly digestible proteins. You don't need grand seasonings to enrich the dish: the simplicity of a tomato and basil sauce will enhance the natural and simple flavor of the best wheat in Italy.
The Felicetti pasta factory also offers organic whole durum wheat spaghetti, with all the benefits of whole pasta, to create first courses rich in flavor and health. The taste? Unforgettable, round, and natural.
For a good plate of spaghetti, not much is needed: Italian cuisine is rich in ideas linked to tradition. An example of the many: spaghetti alla carbonara. How to make it the right way? Here’s the recipe! Gather the ingredients: 320 grams of spaghetti, 150 grams of guanciale, 6 medium egg yolks, 50 grams of Pecorino Romano, salt, and pepper to taste. Bring salted water to a boil to cook the pasta. Meanwhile, remove the rind from the guanciale and cut it into strips about 1 cm thick. Place the pieces in a pan and sauté for about 15 minutes over medium heat.
Pour the egg yolks into a bowl and add most of the Pecorino. Add pepper to taste and mix everything with a whisk. To dilute, add a spoonful of pasta cooking water. Mix, thoroughly combining everything.
Drain the pasta al dente into the pan with the guanciale and toss it briefly to flavor it. Remove from heat and pour in the egg and Pecorino mixture. Mix well to combine. If necessary, add a little pasta cooking water to promote creaminess. Serve the spaghetti immediately, sprinkling each plate with some of the reserved Pecorino and a sprinkle of freshly ground pepper.
Let's also savor another traditional dish: spaghetti alle vongole. To prepare it, you will need 320 grams of spaghetti, 1 kg of clams, a clove of garlic, parsley, oil, pepper, and salt. The first thing to do is to take care of the cleaning of the clams. Make sure there are no broken shells and tap them on a cutting board to remove sand. Place them in a colander and rinse well. Place them in a bowl and add coarse salt. Let them soak for a couple of hours. This operation will help flush out any residual sand.
Heat oil in a pan, add the garlic and, after rinsing and draining the clams, add them to the pan. Cover with a lid and cook for a few minutes. When the clams are all open, cooking will be complete. Cook the spaghetti and drain them halfway through cooking. Place them in the pan with the sauce with some boiling water and finish cooking. Add the chopped parsley and serve immediately.
The most well-known recipes are those of traditional flavors, usually with a tomato sauce, or white with grated cheese. Basil is one of the essential elements for spaghetti with sauce, as it gives the dish an intoxicating and inviting aroma.
Spaghetti: they are the protagonists of Italian cuisine, to be exalted as tradition requires.
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