Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

What is it?

Made from semolina, water, and sometimes eggs, this popular pasta gets its name for the Italian word for “strings,” which is what this long, thin, round noodle resembles. Famously served with meatballs and marinara sauce, it also goes well with olive-oil based sauces.

Kitchen math:

1 pound = 7 to 8 cups cooked

Don’t have it?

Other long pasta strands, such as linguine, can substitute.

How to choose:

Most spaghetti is sold dried in boxes; try different brands to see which you like best.

How to prep:

Boil in well salted water until just tender. Stir early in cooking to keep the strands from sticking together.

How to store:

Dried spaghetti will keep indefinitely in a cool, dry place.


  • Recipe

    Whole-Grain Spaghetti with Wild Mushrooms, Bacon, and Rosemary

    Briefly pan-fried with a touch of bacon and umami-rich soy sauce, aromatic mushrooms become the perfect foil for whole-grain spaghetti. With its delicate nuttiness, farro pasta is ideal here, but…

  • Recipe

    Pasta with Calamari, Tomatoes, and Toasted Breadcrumbs

    In Italy, pasta paired with mild-flavored fish is not usually topped with cheese, but breadcrumbs often take its place. Here, the crisp texture and toasty flavor of the crumbs complement…

  • Recipe

    Spaghetti with Shrimp, Lemon, and Chard

    Silken Swiss chard replaces spinach in this delicious riff on shrimp Florentine. A good amount of lemon, in zest and juice forms, keeps things bright, while a bit of cream…

  • Recipe

    Pasta Niçoise

    In this riff on the classic composed salad from the south of France, spaghetti is tossed with seared tuna, green beans, olives, and, of course, ripe tomatoes.

  • Recipe

    Soft-Shell Crab Spaghetti with Spinach and Peas

    New York Times columnist Mark Bittman came up with this brilliant method of cooking soft shells low and slow so they release all their delicious juice, creating a briny-sweet sauce…

  • Recipe

    Oyster Carbonara

    Taking classic spaghetti carbonara over the top, this dish pairs the pasta dish with crispy fried oysters, for unexpectedly delicious results.

  • Recipe

    Classic Linguine with Clam Sauce

    Garlicky and comforting, this pasta dish is a perennial crowd pleaser. A bit of crushed red pepper flake is a welcome addition for those who like it hot.

  • Recipe

    Spaghetti and Clams with Garlicky Green Sauce

    Vividly colored and amazingly aromatic, the sauce for this riff on linguine with clams is made by puréeing parsley and spinach with the broth left over from steaming open the…

  • Recipe

    “Napolitan” Spaghetti

    When the Americans arrived in Japan after World War II, they set up headquarters in the New Grand Hotel in Yokohama. A crowd of hungry GIs had to be fed,…

  • Recipe

    Spaghetti and Meatballs

    Plenty of oregano and a touch of fennel makes these tender meatballs super flavorful. This recipe uses a higher proportion of pork than beef or veal in the meatballs because…


Leave a Comment


  • User avater
    JessicaJCamp | 12/28/2018

    Very delicious post.

  • User avater
    LisaRNelson | 10/26/2018

    Thanks for giving this such good advice.

  • tpmike | 03/30/2016

    Awesome work...

  • intissaar | 09/25/2009

    spaghetti is very tasty

Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.