paghetti originated in Naples and was named by Antonio Viviani, in 1842, for its resemblance to strings (spaghi in Italian). In the beginning most types of spaghetti were about 50 cm long (20 inches), but they became shorter over time and now are rarely longer then 25 cm.
Thanks to its intermediate diameter, compared to other long pastas, spaghetti is very versatile. It can be matched with an infinite number of sauces, from the most traditional to the most unusual, and still be perfect for every occasion.
Spaghetti is excellent with the simplest tomato, olive oil and basil sauce; it is refreshing with Caprese (made from fresh tomatoes, buffalo milk mozzarella, oregano and seasoned with Italian chili peppers); while it is traditionally served with Puttanesca (black olives, capers, anchovies and tomatoes) by the trattorias in the Trastevere neighborhood of Rome.
Spaghettini and spaghettoni are similar to spaghetti, but the former is thinner and the latter is thicker. Vermicelli belongs to the same group, but it is slightly thicker than spaghetti, while vermicellini is slightly thicker than spaghettini.
