spaghetti

A long, thin, solid cylindrical pasta shape originating in Italy. Its high surface-area-to-volume ratio makes it exceptionally well-suited for clinging to loose, oil- or butter-based sauces (like Aglio e Olio) and smooth tomato sauces that can evenly coat the long strands. **Selection & Storage:** High-quality dried spaghetti will have a rough, matte texture (bronze-die extruded) rather than a smooth, shiny one, allowing sauces to adhere better. Store in a dry pantry.