• Shape: Spaghetti
  • Description: With a name derived from the Italian for “length of cord,” the iconic spaghetti shape is long, thin and cylindrical. Best known for being paired with tomato sauce and meatballs, the shape is incredibly versatile. It works equally well with hearty, chunky sauces as it does with lighter oil- and cream-based sauces.



A pasta's ingredient blend is a major factor in determining its application suitability. To ensure pastas meet your needs, reference the ingredients used in its manufacture, in many cases, blends can be customized to your specifications.


Different shape and ingredient blends define a pasta's characteristics, which may include cook time, processing durability and more. Applications describe the most suitable and common uses for various pastas.


Because the cross sections of spaghetti are circular and without hollow centers, there are no measurable wall thicknesses.


The outside diameters of spaghetti are measured using precision digital calipers.


The lengths of spaghetti are determined as the distances between ends. Depending on required lengths, measurements are taken using either precision rulers or tape measures.


To assure specified moisture, two batch samples are ground, weighed, heated in an air oven, placed in a desiccator and then re-weighed. Results are validated using two moisture validation machines.



Foodservice, Retail, Steam Table


Flour: Semolina, Hard Red Spring, Other Hard Wheat Flours, Whole Wheat, Vegetable Powder, Lentil Flour, Other Custom Flours

Egg: Whole Egg, Egg White, Egg Yolk

Additives: Enriched, Unenriched, Vegetable Additives, Vegetable Slurry, Myvaplex, Wheat Protein Isolate

Thickness N/A
Width 0.072"
Length 5", 10", 20"
Moisture 12%

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