Product of Italy
Spaghetti Pasta Granoro is the quintessential Italian dish. Before there were pasta machines and pasta factories, little strings or cords (derived from spago, or string) were one of the hardest shapes to make well, because each strand had to be formed by hand.
Although many people outside Italy think the classic sauce for spaghetti is bolognese, the Italians think that it really should go on tagliatelle (it sticks better). Instead, the most popular and well known recipes are carbonara, alle vongole (with clams), amatriciana, aglio e oli (garlic and olive oil), traditional tomato sauce and puttanesca sauce.