Spaghetti originated in Naples and were named by Antonio Viviani in the 1800s, as they looked like small pieces of string, from the Italian word "spago". Originally they measured 50cm in length however due to time and space related needs, they have been shortened until they reached their current length of 25cm.
A versatile pasta, it can be used in almost any kind of dish and with almost any thickness of sauce. However, it works best with oil- or tomato-based sauces, which are thinner and allow the sauce to cling to the pasta.
The Di Gragnano range is a world leading pasta range from Naples. To be called Pasta di Gragnano, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari. The dough is forced through rough bronze forms (trafilata al bronzo) and dried at low temperatures in the mountain air, helping to create this delicious pasta range.