Spaghetti

Spaghetti [ ʃpaɡɛti ], standard Italian pronunciation [ spa'getti ], (according to the new spelling and spaghetti ) are noodles made ​​from durum wheat with a round cross -section, about two millimeters in diameter (cooked) and about 25 cm in length. They come from Italy.

The name was taken from Italian Spaghetti (Latin spacus " string " → Italian spago " string " → → Spaghetto diminutive plural spaghetti " clockwork "). Particularly thick spaghetti called Spaghettoni, particularly thin spaghettini. Even thinner than spaghettini are Capellini.

In Germany spaghetti are partially available with the addition of eggs than egg pasta. Similarly shaped, but usually shorter than spaghetti, egg noodles are, which is also available as noodles. Vermicelli are shorter and thinner and are usually used as a soup. A kind of vermicelli, there were according to the latest findings in the 2nd millennium BC in China today. However, they were made ​​from millet flour.

Spaghetti deemed difficult food in relation to compliance with the table manners.

Known spaghetti dishes

• Spaghetti aglio olio e - with garlic and olive oil
• Spaghetti alla carbonara - with bacon, egg and cheese
• Spaghetti alla napoletana - with tomato sauce
• Spaghetti alla puttanesca - with sharp, spicy tomato sauce and anchovies, peppers, olives and capers
• Spaghetti alla gricia - with fried bacon ( lard ) and pecorino cheese
• Spaghetti alle vongole - clams
• Spaghetti Bolognese - with tomato sauce and ground beef or with bolognese sauce

Fracture behavior

A long unsolved, physical mystery of the spaghetti was the fact that dry spaghetti do not usually break into two pieces, as it suggests the classical elastostatics, but in several parts. Audoly and Neukirch 2004 showed an explanation of the phenomenon via bending waves. An important material parameter, in this case, the flexural modulus. Have spaghetti at 100 % durum wheat semolina share in the dry state and a humidity of 50 % a flexural modulus of 4.3 kN/mm2.