Fiorella Spaghetti (250g/400g/500g)

Regarding Fiorella Spaghetti

Spaghetti is a type of small, round noodle made from durum wheat flour (semolina) and water. It’s impossible to talk about Italian cuisine without mentioning spaghetti. Therefore, many people believe that spaghetti originated in Italy, but in reality, this dish wasn’t invented by Italians.

Spaghetti has a very long history and many complex legends surround it. It is known that 7000 years ago, when humans abandoned nomadic life and switched to farming, they discovered wheat. And so, popular dishes made from wheat flour were created. Using wheat flour, they molded it into loaves and baked them on a stone heated by firewood. During the Roman era, this dish became very popular and was greatly loved. It was also made from wheat flour but rolled thinly – this is the origin of modern-day spaghetti.

Spaghetti became even more popular after being enjoyed by King Ferdinand. Since then, this dish has often been reserved for the wealthy and aristocratic on special occasions. In the 20th century, with the development of industry, spaghetti noodles were transformed into many different types and shapes, and the production process became industrialized by large factories instead of being handcrafted. From this, spaghetti became so famous and widespread that it became a street food in Italy and other European countries. In Naples, people eat spaghetti with their hands instead of spoons and forks, believing that eating with their hands allows them to fully appreciate the flavor of the dish. Spaghetti is not only a delicious dish but also an endless source of inspiration for artists worldwide.

Suggested recipe for Creamy Mushroom Pasta

Ingredients needed

Spaghetti: Choose pasta made from durum wheat semolina for a chewy texture.
Whipping cream: 1/2 cup.
Mushrooms: 200g king oyster mushrooms or button mushrooms, thinly sliced.
Unsalted butter: 2 tablespoons.
Onion & Garlic: 2 cloves, minced.
Flour & Fresh milk: 2 tablespoons each.
Herbs: Rosemary and fresh mint leaves, minced.
Seasoning: Salt, black pepper.

Instructions

Step 1: Cook the pasta
Bring a large pot of water to a boil with a pinch of salt. Add the pasta and stir gently to prevent sticking. Once the pasta reaches al dente texture, drain it, quickly rinse under cold water to maintain its firmness, then set aside to drain well.

Step 2: Sauté the mushrooms and aromatics
Heat butter in a pan with rosemary. Add the minced onion and garlic, sautéing until fragrant (be careful not to burn them). Next, add the mushrooms and stir-fry until they turn golden, release all excess moisture, and develop a rich aroma.

Step 3: Prepare the cream sauce
Sprinkle flour into the mushroom pan and stir well so it absorbs the butter and mushroom juices. Gradually pour in the cream and milk, stirring continuously until the sauce becomes smooth and slightly thickened. Lower the heat to prevent the cream from separating.

Step 4: Combine the pasta
Add the prepared pasta to the sauce. Toss gently so the sauce evenly coats each strand. Cook briefly until the pasta is well infused with the sauce and heated through, then turn off the heat.

Step 5: Plate and serve
Transfer the pasta to a plate, sprinkle with finely chopped mint leaves and a touch of black pepper. Serve immediately while hot, optionally paired with toasted bread or a fresh salad.