A hydraulic press with automatic spreader, built by Consolidated Macaroni Machine Corporation, Brooklyn, New York. This machine was the first to spread long-cut pasta products on a drying rod for automatic spaghetti production. Spaghetti (Italian: [spaˈɡetti]) is long, thin, firm and cylindrical pasta.  It is a staple of traditional Italian cuisine. Like other pasta, spaghetti is made from ground wheat and water, and is sometimes fortified with vitamins and minerals. Italian spaghetti is usually made from durum wheat semolina.  Usually, pasta is white because refined flour is used, but whole wheat flour can be added. Spaghettoni is a thicker form of spaghetti, while capellini are very thin spaghetti. Gatti looked at the red-faced fat man with a fork and knife and ate the spaghetti with relish. An industrial dryer for spaghetti or other long pasta products. Built by Consolidated Macaroni Machine Corporation The majority of dried spaghetti is produced in factories with screw extruders.
While the process is essentially simple, it requires attention to detail to ensure that mixing and kneading ingredients creates a seamless mixture without air bubbles. Forming tools should be cooled with water to prevent deterioration of noodles due to overheating. The drying of newly formed spaghetti should be carefully controlled to prevent the strands from sticking together and to leave them moist enough so that they do not become too brittle. Protective and display packaging has evolved from paper packaging to plastic bags and boxes.  Italian opera was made possible by the discovery of spaghetti, the serpentine food that produces coloratura fabric. Originally, spaghetti was served like any other type of pasta, only with olive oil and cheese. It was not until the early 18th century that spaghetti with tomato sauce was served. Today, spaghetti can be served with meat sauce, seafood, vegetables, cheese or sausages.
It`s an extremely versatile dish, as often a good tomato sauce, sprinkled lemon zest and a few fresh basil leaves make it a truly memorable first course. The BBC television programme Panorama showed a joke about the spaghetti harvest in Switzerland on April Fool`s Day 1957.  Boil one pound of spaghetti in three liters of water and a little salt. In some countries, spaghetti is sold in cans with sauce. How to enjoy spaghetti squash without always pretending that it is salmon glazed with honey mustard with endive and green apple salad. La Villari had just started her lunch, and the spaghetti al burro e formaggio lay in a beautiful pile of shiny gold on her plate. Spaghetti is made from ground grains (flour) and water.  Whole grain and multigrain spaghetti are also available.  Many spaghetti with marinara sauces are prepared with packaged meat. Fresh spaghetti is usually cooked within hours of forming. Commercial versions of fresh spaghetti are produced. In the United States, it is sometimes served with chili con carne.
Unlike Italy, spaghetti is often served with Bolognese sauce in other countries. The future congressman also had spaghetti, but no sauce. We often had mushroom spaghetti, which he called „shroons.” This difference in gravitational attraction stretches the object into a thin string, like a piece of spaghetti. The ochre spaghetti you get looks steampunk but tastes great. By 1955, annual spaghetti consumption in Italy had doubled from 14 kilograms (30.9 lbs) per person before World War II to 28 kilograms (61.7 lbs).  In that year, Italy produced 1,432,990 tonnes of spaghetti, of which 74,000 tonnes were exported, and had a production capacity of 3 million tonnes.  And it sounded suspiciously like the Spaghetti Monster sketch. In Italy, spaghetti is usually cooked al dente (Italian for „up to the tooth”), fully cooked but always al dente. It can also be cooked to a softer consistency.
Spaghettoni is a thicker spaghetti that needs more time to cook. Spaghettini is a thinner form that takes less time to cook. Capellini is a very fine form of spaghetti (also called „spaghetti with angel hair” or „pasta with angel hair”) that cooks very quickly. Dried spaghetti is measured with a „spaghetti measurement”.