Barilla's 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". 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.
Water, White Maize Flour (65%), Yellow Corn Flour (29.5%), Rice Flour (5%), Emulsifier: Mono and Fatty Acid Diglycerides.
