How to Make Spaghetti
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Ancient Beginnings
While long, thin noodles have existed in various cultures for millennia, the origins of Italian spaghetti are often debated. Historical records from ancient Rome describe a simple pasta called 'lagana'—flat sheets that would later evolve into various pasta shapes. However, the dried, long cylindrical form of pasta we recognize as spaghetti likely developed much later. Some food historians attribute the development of dried pasta to Arab traders who introduced the technique of drying pasta for preservation to Sicily and Southern Italy during the 8th-9th centuries. This innovation allowed for long-term storage and transportation, making pasta a staple food rather than a luxury.
Historical Debate
Despite the popular myth that Marco Polo introduced pasta to Italy from China in the 13th century, there's substantial evidence that pasta was already well-established in Italy long before his travels
Early Production
By the 12th century, Sicily had become a center for pasta production, with rudimentary factories established to meet growing demand. The term 'spaghetti'—derived from the Italian word 'spago' meaning string or twine—first appeared in written records in the 15th century. Early spaghetti was significantly thicker than the modern version and typically made by hand. The innovation of mechanical extrusion transformed pasta production, allowing for consistent shapes and increased output. Naples emerged as Italy's pasta capital by the 17th century, with pasta makers (pastai) organizing into guilds and developing specialized tools and techniques for production.
Technique Evolution
Early pasta makers dried their spaghetti on 'canne' (reed poles) placed in sunny streets, creating a distinctive landscape in pasta-producing towns until more modern drying methods were developed
Related Products
Barilla Spaghetti Pasta
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Classico Traditional Sweet Basil Pasta Sauce
Gluten-Free • Vegetarian • Made with red-ripe tomatoes, fresh basil, garlic and onion
Signature SELECT Classics Spaghetti With Meat Sauce
Contains Milk • Contains Wheat • Ready-to-heat frozen meal • 12oz portion
Tomato Revolution
Although spaghetti had been established in Italian cuisine for centuries, tomato-based sauces—now considered the quintessential spaghetti pairing—didn't become common until the late 18th century. Tomatoes, introduced to Europe from the Americas in the 16th century, were initially regarded with suspicion and grown primarily as ornamental plants. When poorer communities in Southern Italy began incorporating tomatoes into their cuisine, they discovered that the acidity beautifully complemented the wheat-based pasta. The first documented recipe for pasta with tomato sauce appeared in 1790 in the Italian cookbook 'L'Apicio Moderno' by Francesco Leonardi, marking the beginning of what would become a classic culinary pairing.
Cultural Transformation
The marriage of spaghetti and tomato sauce in Naples created the foundation for one of the world's most recognized dishes and forever changed Italian cuisine
Industrial Innovation
The 19th century brought revolutionary changes to spaghetti production with the development of mechanical dough mixers and pasta extruders. The innovation of bronze dies—metal discs with holes that give pasta its shape—created the slightly rough texture that helps sauce adhere to spaghetti. The invention of controlled drying rooms allowed year-round production regardless of weather conditions. These industrial innovations dramatically reduced the cost of spaghetti, transforming it from a luxury product to an affordable staple. By the late 19th century, large-scale pasta factories were established throughout Italy, with companies like Barilla (founded in 1877) beginning operations that continue to this day.
Texture Matters
Premium spaghetti is still often made using traditional bronze dies, which create a slightly rough surface that allows sauce to cling better than pasta made with smoother, modern Teflon dies
Traditional Spaghetti
The standard form of spaghetti measures approximately 2 mm in diameter and serves as the quintessential pasta shape recognized worldwide. Made from semolina flour (durum wheat) and water, traditional spaghetti has a golden hue and substantial texture that maintains its structure when cooked properly to al dente. This versatile pasta works equally well with light tomato-based sauces, olive oil and garlic preparations, or hearty meat ragùs. The cylindrical strand shape provides a perfect balance of surface area for sauce adherence while maintaining a satisfying chew when properly cooked.
Quality Indicator
High-quality traditional spaghetti should be slightly yellowish rather than pure white, indicating the use of proper semolina flour with its natural amber tone
Spaghettini
Spaghettini, also marketed as thin spaghetti, features a more delicate profile at approximately 1.5 mm in diameter. This slender variation cooks more quickly than standard spaghetti and pairs exceptionally well with lighter, more fluid sauces that can coat its finer strands. Oil-based and seafood sauces particularly complement spaghettini's elegant texture. The reduced diameter means this pasta absorbs sauce more readily and provides a lighter mouthfeel, making it ideal for warmer weather dishes or as part of a multi-course meal where a less filling pasta is desired.
Cooking Precision
Spaghettini requires careful timing when cooking, as its thinner diameter means it can go from perfectly al dente to overcooked in under a minute
Spaghettoni
At the opposite end of the spectrum, spaghettoni offers a heartier eating experience with its robust 2.5-3 mm diameter. This thick spaghetti variety provides substantial bite and is particularly well-suited to heavier, chunkier sauces that would overwhelm more delicate pasta shapes. The increased thickness requires longer cooking times but rewards patience with a satisfying chew and ability to stand up to bold flavors. Spaghettoni excels with substantial meat sauces, chunky vegetable preparations, or in baked pasta dishes where structural integrity under high heat is essential.
Regional Preference
In southern Italian regions like Campania, thicker spaghetti varieties are often preferred for their substantial texture and ability to complement local robust sauce traditions
Whole Grain Spaghetti
Whole grain spaghetti utilizes the entire wheat kernel including the bran and germ, resulting in a pasta with more fiber, protein, and nutrients than traditional refined versions. The inclusion of these components gives whole grain spaghetti a distinctly nuttier flavor profile and darker color ranging from light tan to brown. The texture tends to be slightly coarser and more substantial, often requiring careful attention during cooking to achieve the ideal balance between tenderness and firmness. Whole grain varieties pair particularly well with robust, flavor-forward sauces that complement rather than compete with their earthy undertones.
Nutritional Benefit
Whole grain spaghetti typically contains three times more fiber than traditional varieties and provides essential nutrients like magnesium, selenium, and B vitamins
Gluten-Free Alternatives
Modern dietary needs have sparked innovation in gluten-free spaghetti options, with varieties made from alternative flours like rice, corn, quinoa, or legumes like chickpeas and lentils. These alternatives vary significantly in flavor, color, and texture compared to traditional wheat-based spaghetti. Rice and corn versions tend to offer milder flavors that approximate traditional pasta, while legume-based options provide distinct earthy notes and higher protein content. Cooking techniques require special attention with gluten-free varieties, as they often have narrower windows between undercooked and mushy stages compared to their wheat counterparts.
Cooking Adaptation
Gluten-free spaghetti benefits from being cooked in abundant water and frequently tested during the final minutes, as cooking times can vary significantly by brand and composition
Water Ratio
The foundation for perfectly cooked spaghetti begins with the proper water-to-pasta ratio. Italian tradition calls for abundant water—typically 4-6 quarts per pound of pasta—to ensure even cooking and prevent sticking. This generous amount allows the pasta sufficient space to move freely and cook uniformly without crowding. The large water volume also maintains a more stable temperature when the pasta is added, helping achieve consistent results. While some modern chefs have challenged this convention with reduced-water methods, the traditional approach remains the gold standard for reliable results, particularly for those learning proper pasta technique.
Chef's Secret
Professional chefs often use even more water than the standard recommendation, sometimes up to 6-8 quarts per pound, to ensure absolutely perfect cooking conditions
Salt Addition
Properly seasoned cooking water is crucial for flavorful spaghetti, as the pasta absorbs the salted water while cooking, seasoning it from within. The Italian adage that pasta water should taste 'as salty as the Mediterranean Sea' translates to approximately 1-2 tablespoons of salt per pot. Salt should be added only once the water reaches a full boil to prevent pitting stainless steel cookware and to ensure proper dissolution. Fine sea salt or kosher salt are preferred for their clean taste. This seemingly high salt concentration is essential because much of it remains in the water, with the pasta absorbing just enough to enhance its natural flavor without tasting overtly salty.
Timing Matters
Adding salt to cold water can create pitting in stainless steel pots over time; always wait until the water is boiling before adding salt
Cooking Technique
Achieving perfect al dente spaghetti—tender but with a slight resistance at the core—requires attention to detail throughout the cooking process. The pasta should be added to vigorously boiling water all at once, followed by a thorough stirring in the first minute to prevent sticking. Contrary to common misconceptions, adding oil to the water is unnecessary and actually detrimental, as it creates a slick surface that prevents sauce adhesion later. Timing is critical, with most standard spaghetti reaching al dente in 8-11 minutes, though this varies by brand and thickness. The most reliable method is tasting regularly during the final minutes of cooking, looking for the ideal texture that maintains structure without a starchy center.
Testing Technique
The most accurate way to test for doneness is biting a strand in half and examining the cross-section—perfect al dente spaghetti should show a tiny white dot at the very center
Sauce Integration
The marriage of spaghetti and sauce is not merely a matter of topping the pasta but involves a crucial finishing technique that elevates the dish. Properly cooked pasta should be transferred directly from the cooking water to the sauce, bringing along some starchy cooking water that helps emulsify and thicken the sauce. This final cooking stage—typically 1-2 minutes in the sauce—allows the pasta to absorb flavors while the starches create a silky texture that clings to each strand. For oil-based sauces, vigorous tossing creates an emulsion, while tomato-based sauces benefit from gentle folding to coat without breaking down the sauce structure.
Professional Method
Italian chefs often finish cooking the pasta directly in the sauce, adding small amounts of pasta water while tossing to create the perfect consistency known as 'mantecatura'
Serving Practices
The final presentation of spaghetti follows traditions that enhance both the eating experience and visual appeal. Proper portioning typically ranges from 80-100 grams (about 3-4 ounces) of dry pasta per person for a main course, while appetizer portions are roughly half that amount. Traditional serving involves twirling the spaghetti to create a neat mound in the center of a warmed plate, allowing the pasta to retain heat longer. The appropriate serveware—wide, shallow bowls with a slight depression—facilitates both the twirling technique during eating and temperature retention. Contrary to American habits, authentic Italian tradition dictates that cheese should be offered separately rather than pre-applied, allowing diners to adjust to their preference.
Temperature Consideration
Always serve spaghetti on pre-warmed plates or bowls, as the pasta cools quickly and proper temperature is crucial to maintaining the optimal sauce consistency
Spaghetti al Pomodoro
Perhaps the purest expression of Italian pasta tradition, Spaghetti al Pomodoro showcases the harmony of minimal, quality ingredients. This quintessential preparation features a sauce of fresh tomatoes, garlic, extra virgin olive oil, and basil. The tomatoes—whether San Marzano, Roma, or cherry varieties—are briefly cooked to maintain their bright flavor while developing a silky consistency. The secret to an exceptional pomodoro lies in the balance: enough garlic to provide depth without overwhelming, sufficient olive oil to create richness without heaviness, and fresh basil added at the end to preserve its aromatic qualities. When prepared with reverence for each component, this seemingly simple dish reveals the profound wisdom underlying Italian cuisine's focus on ingredient quality over complexity.
Ingredient Quality
For the best Spaghetti al Pomodoro, seek out ripe, in-season tomatoes or high-quality canned San Marzano DOP tomatoes, which have a perfect balance of sweetness and acidity
Spaghetti alla Carbonara
A celebration of lusty, satisfying flavors, authentic Carbonara transforms humble ingredients into culinary magic without a drop of cream. This Roman classic consists of spaghetti tossed with rendered guanciale (cured pork jowl), eggs, black pepper, and Pecorino Romano cheese. The technique is what elevates Carbonara: the pasta is tossed with the rendered guanciale and its flavorful fat, then combined with beaten eggs and cheese off the heat, creating a silky sauce through residual warmth rather than direct cooking (which would result in scrambled eggs). The result is a luscious coating that clings to each strand, punctuated by savory, crisp bits of guanciale and the sharp bite of black pepper. Regional variations exist, with some versions incorporating Parmigiano-Reggiano alongside the Pecorino or substituting pancetta when guanciale is unavailable.
Temperature Control
The key to perfect Carbonara is removing the pan from heat before adding the egg mixture, then using the hot pasta's residual heat to gently cook the sauce while continuously tossing
Spaghetti Aglio e Olio
Representing the beautiful simplicity of Italian peasant cooking, Spaghetti Aglio e Olio (garlic and oil) requires just a handful of pantry staples yet delivers remarkable depth of flavor. The preparation begins with gently sautéing thinly sliced garlic in abundant olive oil until fragrant and just beginning to color—never fully browned, which would introduce bitterness. Red pepper flakes provide gentle heat, while chopped parsley adds freshness and color. The secret to elevating this minimal dish lies in the pasta water, which is added to the oil to create an emulsion that coats each strand. Some regional variations include anchovy for umami depth or breadcrumbs for texture, but the classic version demonstrates how masterful technique can transform basic ingredients into something greater than the sum of their parts.
Oil Selection
Use only high-quality extra virgin olive oil for this preparation, as the oil is the primary flavor component and its characteristics will define the finished dish
Spaghetti alle Vongole
Capturing the essence of coastal Italian cooking, Spaghetti alle Vongole (with clams) showcases the perfect marriage of pasta and seafood. This dish features spaghetti tossed with fresh clams, white wine, garlic, olive oil, and parsley, with variations including the addition of cherry tomatoes for a touch of acidity and color. The technique focuses on cooking the pasta and clams to perfect doneness simultaneously—clams are heated just until they open, releasing their briny juices into the sauce. Regional traditions divide between 'in bianco' (white) versions without tomato and 'in rosso' (red) variations with tomato. The finished dish should feature tender clams, al dente pasta, and a light sauce infused with the natural essence of the sea, finished with a drizzle of high-quality olive oil and fresh parsley.
Clam Selection
Small, sweet clams like Manila or littleneck varieties are preferred for their tender texture and sweet flavor that complements rather than overwhelms the pasta
Spaghetti al Limone
A bright, refreshing preparation perfect for warmer months, Spaghetti al Limone showcases the vibrant acidity of lemons balanced with the richness of olive oil and cheese. This elegant dish originates from Italy's Amalfi Coast, where fragrant lemons grow in abundance. The sauce combines lemon zest, fresh juice, olive oil, and finely grated Parmigiano-Reggiano, creating a light cream through emulsification rather than actual cream addition. The technique involves tossing hot pasta with the lemon mixture and pasta water, creating a silky sauce that clings to each strand. Fresh black pepper adds complexity, while some variations incorporate herbs like basil or mint for additional aromatic notes. The result is a harmonious balance of bright acidity, savory cheese, and rich olive oil that exemplifies Italian cuisine's ability to create something extraordinary from simple ingredients.
Zest Technique
Use only the bright yellow outer zest of the lemon, avoiding the bitter white pith, and grate it directly over the hot pasta to release the aromatic oils