Spaghetti

The long, thin, cylindrical pasta that is one of the glories of the Neapolitan kitchen and probably the most famous of all pastas. The name comes from the word spago, meaning string or cord. Spaghetti are ideally suited to tomato sauces and sauces made with olive oil. Spaghettini are more delicate and go nicely with sauces made with small pieces of seafood. Spaghettoni are thicker and are a good match for salsa alla carbonara.