Some researchers place its discovery in the XIII Century by Marco Polo, who introduced the pasta in Italy upon returning from one of his trips to China in 1271. On chapter CLXXI from the “Books of the World’s Wonders”, Marco Polo makes a reference to the pasta in China.
Spaghetti (Italian pronunciation: [spaˈɡetti]) is a long, thin, cylindrical, solid pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water. Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour.
Fresh or dry spaghetti is cooked in a large pot of salted, boiling water and then drained in a colander.
An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs, (especially oregano and basil), olive oil, meat, or vegetables. Other spaghetti preparations include amatriciana or carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often sprinkled on top.