Editing Spaghetti (section)

==Production==

===Fresh spaghetti===
[[File:Pasta machine 2.jpg|thumb|Fresh spaghetti being prepared using a pasta machine]]
Pasta can be made at home, cutting sheets of flattened dough with a knife into ribbons,<ref>{{cite web|url=http://www.instructables.com/id/Homemade-Pasta/?ALLSTEPS|title=Homemade Spaghetti|date=16 October 2008|work=Instructables.com|access-date=19 December 2014}}</ref> rather than spaghetti with circular cross-section. Some pasta machines have a spaghetti attachment with circular holes that extrude spaghetti, or shaped rollers that form cylindrical noodles.<ref name="Conran1997">{{cite book |last1=Conran |first1=Caroline |url=https://archive.org/details/essentialcookboo0000conr/page/238/mode/2up |title=The Essential Cook Book: The Back-to-basics Guide to Selecting, Preparing, Cooking, and Serving, the Very Best Of Food |location=New York, New York |publisher=Stewart, Tabori & Chang |year=1997 |pages=229,239 |isbn=978-1556706028 |accessdate=2024-08-15 }}</ref>

Spaghetti can be made by hand by manually rolling a ball of dough on a surface to make a long sausage shape. The ends of the sausage are pulled apart to make a long thin sausage. The ends are brought together and the loop pulled to make two long sausages. The process is repeated until the pasta is sufficiently thin. The pasta knobs at each end are cut off leaving many strands which may be hung up to dry.<ref name="Hand Pulling Noodle">{{cite web |url=https://www.youtube.com/watch?v=TYZM_ZDZHlQ  |archive-url=https://ghostarchive.org/varchive/youtube/20211211/TYZM_ZDZHlQ| archive-date=11 December 2021 |url-status=live|title=How To Make Hand-Pulled Noodles: Part 2 of 2, Pulling|author=Luke Rymarz|publisher=YouTube |date=24 June 2008}}{{cbignore}}</ref>

Fresh spaghetti is usually cooked within hours of being formed. Commercial versions of fresh spaghetti are manufactured.<ref>{{Cite web |date=2023-04-17 |title=Fresh Spaghetti |url=https://www.metro.ca/en/online-grocery/aisles/pantry/herbs-spices-sauces/marinades-cooking-pastes/fresh-spaghetti/p/059749979818 |website=Metro}}</ref>

===Dried spaghetti===
The bulk of dried spaghetti is produced in factories using auger [[Food extrusion|extruders]]. While essentially simple, the process requires attention to detail to ensure that the mixing and kneading of the ingredients produces a homogeneous mix, without air bubbles. The forming dies have to be water cooled to prevent spoiling of the pasta by overheating. Drying of the newly formed spaghetti has to be carefully controlled to prevent strands sticking together, and to leave it with sufficient moisture so that it is not too brittle. Packaging for protection and display has developed from paper wrapping to plastic bags and boxes.<ref>{{cite web | url=http://www.epa.gov/ttnchie1/ap42/ch09/final/c9s09-5.pdf | title=Pasta Manufacturing | publisher=Epa.gov | date=August 1995 | access-date=19 December 2014}}</ref>

<gallery class="center" widths="180" heights="220">
File:Hydraulic Spaghetti Press with Automatic Spreader built by Consolidated Macaroni Machine Corporation 001.jpg|A hydraulic press with an automatic spreader by the [[Demaco|Consolidated Macaroni Machine Corporation]], Brooklyn, New York. This machine was the first to spread long cut alimentary paste products onto a drying stick.
File:Industrial spaghetti dryer built by Consolidated Macaroni Machine Corporation 01.jpg|An industrial dryer for spaghetti or other long goods pasta products, also by the Consolidated Macaroni Machine Corporation
File:Spaghetti spiral, 2008.jpg|Dried spaghetti
File:Spaghetti measure macro.jpg|Dried spaghetti measured with a "spaghetti measure". One portion of dried pasta weighs {{convert|116|g|oz|frac=8|abbr=on}}, twice the amount of one serving on the package (12&nbsp;mm circle or 60&nbsp;g.). The measure can portion out 1, 2, 3 or 4 servings based on the diameter of the circle.
</gallery>