Spaghetti, a long, thin, cylindrical, solid pasta. It is a staple of 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. Originally spaghetti was notably long but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 2,5m. A variety of pasta dishes are based on it. Pasta in the west may have have first been worked into long, thin forms in Sicily around the 12th century as the Tabula Rogeriana of Muhammad alIdrisi attested The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century enabling the mass production of spaghetti for the Italians At its simplest, spaghetti can be formed using no more than a rolling pin and a knife. A home pasta machine simplifies the rolling and makes the cutting more uniform. Fresh spaghetti would be normally cooked within hours of being formed. Commercial versions of "fresh" spaghetti are manufactured.
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