Central Market
Central Market Spaghettini
What it is
Spaghettini is a type of long, thin pasta that is thinner than spaghetti but thicker than angel hair pasta. It is made from durum wheat semolina and water. This pasta shape cooks quickly and is well-suited for lighter sauces that can coat its delicate strands. The texture is firm when cooked al dente, providing a satisfying bite.
How people cook with it
Spaghettini is a versatile pasta shape that works well with a variety of sauces and preparations. Its thinness makes it ideal for dishes where the pasta should not overpower the other ingredients.
- Tossed with pesto
- Served with light tomato sauce
- Mixed with seafood
- As a base for pasta salads
To cook spaghettini, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir immediately to prevent sticking. Cook according to package directions, usually just a few minutes, until al dente. Drain the pasta, reserving some of the cooking water. Toss the drained spaghettini with your chosen sauce, adding a little reserved pasta water if needed to help the sauce emulsify and coat the strands evenly. Serve immediately.
How it differs from similar foods
Compared to spaghetti, spaghettini is noticeably thinner, which means it cooks faster and has a more delicate mouthfeel. It is also thicker than angel hair pasta, offering a slightly more substantial bite than the thinnest pasta varieties.
Who it is for
Home cooks looking for a quick-cooking pasta that pairs well with lighter flavors will appreciate spaghettini.
How to keep the rest
Store any unused dry spaghettini in its original packaging or in an airtight container in a cool, dry place. Ensure it is sealed to prevent moisture absorption and pest infestation. Properly stored, it can last for a long time.