Spaghetti: The Iconic Italian Pasta
Spaghetti is a long, thin pasta made from wheat flour and water — a staple in Italian cuisine and loved worldwide.
What Is Spaghetti?
**Spaghetti** is one of the most recognizable types of pasta. Made primarily from durum wheat semolina, it’s versatile and pairs well with tomato, meat, or olive oil–based sauces.
Nutrition (per 100 g cooked)
- **Calories:** 158 kcal
- **Carbohydrates:** 31 g
- **Protein:** 5.8 g
- **Fat:** 0.9 g
- **Fiber:** 1.8 g
- **Sodium:** 1 mg
Health Benefits
- Excellent source of **complex carbohydrates** for energy.
- Provides **protein and B vitamins**.
- Low in fat and **cholesterol-free**.
- **Whole-grain spaghetti** offers more fiber and micronutrients.
Possible Drawbacks
- Regular spaghetti made from refined flour has **less fiber**.
- **Large portions** can lead to excess calorie intake.
- Often served with **high-fat sauces or cheese**.
Culinary Uses
- Used in classic dishes like **Spaghetti Bolognese**, **Carbonara**, and **Aglio e Olio**.
- Combines well with **vegetables, seafood, or tomato-based sauces**.
- Can be served hot or cold in salads.
Summary
Spaghetti is a timeless classic — simple, nutritious, and endlessly adaptable to flavors and cuisines worldwide.
- 1. Spaghetti
Spaghetti: duga, tanka tjestenina od pšeničnog brašna i vode, često uz dodatak jaja, simbol italijanske kuhinje i osnova brojnih svjetskih recepata.