Spaghetti and it's origins

Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". Spaghetti is white, long starchy pasta of Italian origin that is made in the form of long strings, boiled and served with any of a variety of meat, tomato or other sauces.
The first pasta was long in the West and the form was thin in the Southern Italy around the 12th century. The popularity of pasta spread to the whole Italy after the establishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market.
Spaghetti first appeared in 1880’s end in restaurants as Spaghetti Italian in the Unites States. That spaghetti was consisted of very boring noodles and tomato sauce which was diluted with broth, but this situation wasn't until decades. Later spaghetti was prepared with garlic or peppers. Canned spaghetti, kits for making spaghetti and spaghetti with meatballs became popular. Spaghetti became a main dish in the Unites States.
Spaghetti made from semolina or flour and water. Italian dries spaghetti is made from tough wheat semolina. Outside of Italy can be made with other types of flour. Traditionally, the best spaghetti was 50 centimeter (20ins) in length. Shorter length has gained in popularity over the past half of 20th century. Now spaghetti often is 25-30 centimeter (10-12ins) in length. Pasta dishes are based from spaghetti with cheese and garlic or pepper and oil, tomatoes, meat and other sauces.
Spaghetti is cooking into a pot of boiling water. Spaghetti is cooked in a large pot of boiling water (about 5 liters for 2 persons). One or two spoons of salt are put in a pot. The pasta is put after minute or more. The spaghetti is filtered of water with colander after 10 to 15...

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