Spaghetti is long, thin, cylindrical organic 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 was 50 cm (20ins) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths.
A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to spaghetti with tomato, meat and other sauces. Spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables.