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Spaghetti is associated with Naples and is commonly eaten with Neapolitan ragù: a Neapolitan symbol is folklore figure Pulcinella eating a plate of spaghetti.

Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally spaghetti were 50cm (20in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25-30cm (10-12in) lengths. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to spaghetti with tomato sauce and meat.

Spaghetti is cooked in a large pot of salted, boiling water (about 5 liters for 2 persons) which is brought to boiling. Then one or two spoons of salt are added and after a minute or so the pasta is added. After 10 to 15 minutes (the timing is most often written on the packaging of sundry brands and thicknesses) the spaghetti is drained of water with a colander (scolapasta in Italian).

An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano, and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, alfredo and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan, and Asiago cheese, are often added.

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Neapolitan cuisine,