lb. thin spaghetti
Good source of carbohydrates and dietary fiber, particularly when made from whole grain durum wheat. Provides B vitamins and iron, with approximately 7 grams of protein per 100-gram dry serving.
About
Thin spaghetti is a long, slender cylindrical pasta made from durum wheat semolina and water, typically measuring 1.4 to 1.6 millimeters in diameter. Originating from Italy, where pasta production has been documented since the 12th century, thin spaghetti belongs to the family of long-cut dried pastas. The pasta has a smooth texture when properly cooked, with a firm, slightly elastic bite (al dente). Thin spaghetti cooks more quickly than standard spaghetti due to its reduced diameter, generally requiring 8-10 minutes of boiling. The ingredient is a staple of Italian cuisine and widely adopted in Mediterranean and international cooking.
Culinary Uses
Thin spaghetti is traditionally served with light, delicate sauces that cling easily to its slender strands—particularly oil-based preparations, seafood sauces, and broth-based ragùs. It is featured prominently in Italian dishes such as spaghetti aglio e olio, spaghetti alle vongole, and spaghetti con le sardine. The thin diameter makes it ideal for dishes where sauce adherence is desired without overwhelming the pasta itself. It pairs well with light vinaigrettes, tomato-based sauces, and Asian-inspired preparations. Thin spaghetti is also used in pasta salads, soups, and can be broken into smaller pieces for baked preparations.