Cooked spaghetti

Cooked spaghetti is a type of long, thin pasta, originally from Italy, that has conquered kitchens all over the world due to its versatility and easy preparation. It is made from durum wheat flour and water, and once cooked, it has a soft yet firm texture, ideal for combining with a wide variety of sauces and accompaniments.

Its origin dates back to Italian cuisine, where spaghetti is a fundamental element of the Mediterranean diet. Today, it is an essential part of international cuisine, especially in quick and nutritious recipes.

Regarding its properties, cooked spaghetti is an excellent source of complex carbohydrates, which provide sustained energy. It also contains proteins and small amounts of fiber, B vitamins, and minerals such as iron and magnesium, provided it is made with whole or fortified flour.

In the Hispanic world, besides "espaguetis," this ingredient may also be known as fideos largos, tallarines, or simply pasta, depending on the country and region. All these terms are commonly used in recipes to refer to this type of cooked pasta, ready to be enjoyed in soups, with sauces, or in baked dishes.