Grocery
Spaghettini Pasta
What it is
Spaghettini is a type of pasta that is thinner than spaghetti but thicker than angel hair pasta. It is made from durum wheat semolina and water. This pasta cooks relatively quickly due to its slim diameter. It is a staple in many kitchens, offering a versatile base for a wide range of dishes. Its smooth texture and consistent shape make it easy to handle and serve.
How people cook with it
Spaghettini is excellent for light sauces and dishes where the pasta itself should be a prominent feature. It pairs well with both simple and complex flavor profiles.
- With light tomato sauces
- In seafood pasta dishes
- With oil-based dressings
- As a base for pasta salads
To cook spaghettini, bring a large pot of salted water to a rolling boil. Add the pasta and stir immediately to prevent sticking. Cook according to package directions, typically for a shorter time than regular spaghetti, 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 create a smooth, emulsified coating. Serve immediately.
How it differs from similar foods
Compared to spaghetti, spaghettini is noticeably thinner, which leads to a quicker cooking time and a more delicate mouthfeel. It is also thicker than angel hair, offering a bit more chew and substance than the very fine strands.
Who it is for
Home cooks and professional chefs alike use spaghettini for its versatility and quick preparation.
How to keep the rest
Store uncooked spaghettini in a cool, dry place, such as a pantry, in its original packaging or an airtight container. Ensure it is protected from moisture and pests. Once cooked, refrigerate any leftovers promptly in a sealed container.