VRAS . 360 VR . virtual reality adventure studios's video: 360 VR VIDEO - How to make a Spaghetti alla Carbonara - VIRTUAL REALITY 3D

© [All videos are produced by us] "IMMERSE YOURSELF IN THE ADVENTURE ...IT CAN BE A NIGHTMARE OR A DREAM." →STAY TUNED EVERY FRIDAY ■ www.YOUTUBE.com/c/VRASvirtualrealityadventurestudios ■ www.FACEBOOK.com/VRAS.virtual.reality.adventure.studios/ ■ www.INSTAGRAM.com/_VRAS_ ■ www.VEER.tv/me/VRAS ■ www.SAMSUNGVR.com/channel/16085421f18514d288db2c39 Spaghetti From Wikipedia, the free encyclopedia For other uses, see Spaghetti (disambiguation). Spaghetti Spaghettoni.jpg Spaghetti hung to dry Type Pasta Place of origin Italy Main ingredients Semolina or flour, water Cookbook: Spaghetti Media: Spaghetti Spaghetti (enriched, dry) Nutritional value per 1/2 cup (70 grams) Energy 460 kJ (110 kcal) Carbohydrates 22g Sugars 0g Dietary fiber 1g Fat 0.5g Saturated 0g Trans 0g Protein 4g Vitamins Vitamin A equiv. (0%) 0 μg Vitamin C (0%) 0 mg Minerals Calcium (0%) 0 mg Iron (31%) 4 mg Sodium (0%) 0 mg Source: USDA[1] Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Spaghetti (Italian pronunciation: [spaˈɡetti]) is a long, thin, cylindrical, solid pasta.[2] It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water. Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour.[3] Originally spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it. Contents [hide] 1 Etymology 2 History 3 Ingredients 4 Production 4.1 Fresh spaghetti 4.2 Dried spaghetti 5 Preparation 6 Serving 6.1 Italian cuisine 6.2 International cuisine 6.3 Spaghetti dishes 7 Market 7.1 Consumption 8 Nutrition 9 Records 10 In popular culture 11 See also 12 References 13 Bibliography 14 Further reading 15 External links Etymology Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[2] History Main article: Pasta § History The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling,[4] which was conveniently portable.[5] Some historians think that Berbers introduced pasta to Europe during a conquest of Sicily. In the West, it may have first been worked into long, thin forms in Sicily around the 12th century, as the Tabula Rogeriana of Muhammad al-Idrisi attested, reporting some traditions about the Sicilian kingdom.[6] The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.[7] In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil.[8][9][10] Ingredients Spaghetti is made from ground grain (flour) and water.[11] Whole-wheat and multigrain spaghetti are also available.[3] Production Fresh spaghetti Fresh spaghetti being prepared using a pasta machine At its simplest, spaghetti can be formed using no more than a rolling pin and a knife. A home pasta machine simplifies the rolling, and makes the cutting more uniform. Fresh spaghetti would normally be cooked within hours of being formed. Commercial versions of 'fresh' spaghetti are manufactured.[12] Dried spaghetti Preparation Fresh or dry spaghetti is cooked in a large pot of salted, boiling water and then drained in a colander (Italian: scolapasta). In Italy, spaghetti is generally cooked al dente (Italian for "to the tooth"), fully cooked but still firm to the bite. It may also be cooked to a softer consistency. Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini is a thinner form which takes less time to cook. Capellini is a very thin form of spaghetti (it may be called "angel hair spaghetti" in English) which cooks very quickly. Utensils used in spaghetti preparation include the spaghetti scoop and spaghetti tongs. Spaghetti being placed into a pot of boiling water for cooking A spaghetti scoop Spaghetti tongs