Below is a list of all known varieties for Spaghetti. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Spaghetti (Black Pepper Dough) | Spaghetti dough seasoned with black pepper. |
| Spaghetti (Bronze-Cut) | Spaghetti extruded through bronze dies, which gives the strands a matte, rough surface superior for clinging to sauces. |
| Spaghetti (Gluten-Free) | Spaghetti made from alternative flours (e.g., corn/rice blend), providing a standard gluten-free strand. |
| Spaghetti (High-Protein Blend) | Spaghetti made from a blend of semolina and legume or quinoa flour. |
| Spaghetti (Mezze/Short Cut) | Spaghetti cut into small, very short pieces (often called "broken spaghetti") for soups and stews. |
| Spaghetti (Spinach/Green) | Spaghetti infused with spinach for a green color. |
| Spaghetti (Squid Ink) | Spaghetti colored black with squid ink, excellent for seafood sauces. |
| Spaghetti (Tomato/Red) | Spaghetti infused with tomato puree for a red color. |
| Spaghetti (Tricolor) | A mix of plain, spinach, and tomato spaghetti strands. |
| Spaghetti (Whole Wheat) | Spaghetti made from 100% whole grain wheat flour. |
| Spaghetti Rigati | Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. The pasta is usually white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. |
| Spaghetti Spoon | The spaghetti spoon is a specially designed spoon, utilized to make serving and handling spaghetti and other long pasta types easier. It consists of a long stem and a deep, perforated or prong-like end shaped like a scoop, designed to simplify gripping spaghetti for better preparation and presentation. |
| Spaghettini | Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. The pasta is usually white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. |
| Spaghettini (Thin) | A thinner version of spaghetti, ideal for light or oil-based sauces, with a more delicate texture. |
| Spaghettoni (Thick) | A thicker version of spaghetti that holds up well to heavy, rustic, or meat-based sauces. |