Spageti
Spageti (Itali: [spaˈɡetti]) iya nya pasta ti panjai, nipis, tegap, betukuh silinder.[1] Iya nyadi batang pemakai Itali.[2] Baka pasta bukai, spageti digaga ari gandum ke digiling, ai, lalu kekadang diberi vitamin enggau mineral. Spageti Itali biasa iya digaga ari semolina durum-gandum.[3] Selalu iya pasta nya bechura putih laban tepung ti udah ditapis dikena, tang tepung gandum tau ditambah.[4] Spaghettoni iya nya tukuh spageti ti tebal agi, lalu spageti iya nya tukuh ti nipis agi. Capellini tu spageti ti amat nipis, lalu bihun nunjukka penebal ti entara.
 Spageti digantung kena rangkai | |
| Bansa | Pasta |
|---|---|
| Penatai | Itali |
| Utai dikena | Semolina tauka tepung, ai |
Keterubah iya, spaghetti ketara panjai, tang pemanjai ke pandak agi bulih populariti maya setengah abad ke-20 lalu diatu iya pemadu suah bisi dalam pemanjai 25–30 cm (10–12 in). Mayuh macham lauk pasta bepelasarka iya lalu iya suah disaji enggau sos tomato, dagin tauka sayur.
Asal nama
editSpaghetti iya nya tukuh jamak ari leka jaku Itali spaghetto, ke mai reti 'tali nipis'.[1]
Malin
edit- ↑ 1.0 1.1 spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008).
- ↑ Montanari, Massimo (2021-11-16). A Short History of Spaghetti with Tomato Sauce: The Unbelievable True Story of the World's Most Beloved Dish (id jaku Inggeris). Europa Editions. ISBN 978-1-60945-710-5.
- ↑ "How to Make Spaghetti". Better Homes and Gardens. Retrieved on 22 December 2014.
- ↑ Suo, Xinying; Pompei, Francesca; Bonfini, Matteo; Mustafa, Ahmed M.; Sagratini, Gianni; Wang, Zhangcun; Vittadini, Elena (2023-03-01). "Quality of wholemeal pasta made with pigmented and ancient wheats". International Journal of Gastronomy and Food Science. 31: 100665. doi:10.1016/j.ijgfs.2023.100665. hdl:11581/468816. ISSN 1878-450X.