The Tuscan spaghetti are the equivalent of the pici senesi and bigoli veneti for dry pasta. It is the largest form of spaghetti, the emblematic long pasta whose name comes from the word twine.
Despite popular mythology, spaghetti were not imported from China by Marco Polo when he returned to Venice at the end of the 13th century. This was invented by the Macaroni Journal in 1929, a magazine created by American pasta manufacturers (the National Macaroni Manufacturers Association) whose mission was to make pasta more familiar to Americans for commercial purposes.
- Nutritional facts 100 g (3,53 oz):
- Energy value (Energy) 360 Kcal (1527 KJ)
- Proteins 13 g
- Lipids (Total Fats) 1,4 g of which saturated fatty acids (Saturates) 0,7g
- Carbohydrates (Carbohydrates) 72 g of which sugars (Sugars) 2,8 g
- Fibre (Fibre) 3,7 g
- Sodium (Salt) 0,02 g
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