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Private Selection Thick Spaghetti
What it is
This is a type of dried pasta made from durum wheat semolina. It is shaped into long, thick strands. The pasta is designed to hold its shape well during cooking. It is a pantry staple for many home cooks. The texture is firm and satisfying when cooked al dente. It is a versatile base for a variety of sauces and dishes.
How people cook with it
Spaghetti is a fundamental ingredient in many Italian-inspired meals. It pairs well with both light and hearty sauces.
- With marinara sauce
- With pesto
- In baked pasta dishes
- With meatballs
To cook, bring a large pot of salted water to a rolling boil. Add the spaghetti and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained spaghetti with your favorite sauce immediately. The reserved pasta water can be added to the sauce to help it emulsify and cling better to the pasta strands.
How it differs from similar foods
Thick spaghetti differs from regular spaghetti in its diameter. The thicker strands offer a more substantial bite and can stand up to heavier, chunkier sauces. They also absorb sauce differently, creating a different mouthfeel compared to thinner varieties.
Who it is for
Home cooks looking for a classic pasta shape that is easy to prepare and versatile.
How to keep the rest
Store uncooked spaghetti in a cool, dry place in its original packaging or an airtight container. This will keep it fresh and prevent it from absorbing moisture or odors. Properly stored, it can last for a long time.