Pasta | Vegetarian Diet (can be Vegan Diet if egg-free)

Broken Spaghetti Noodles

Triticum aestivum (for durum wheat semolina) Allergens: Wheat
Broken Spaghetti Noodles

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Italian|Mediterranean
  • Seasonality Year-Round
  • Source Durum Wheat Semolina

The Forktionary Angle

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Definition

Pieces of dried pasta, typically made from durum wheat semolina and water, broken into shorter lengths for specific culinary uses.

Sensory Profile

TasteStarchy, Mild
TextureFirm, Chewy (al dente), Soft (overcooked)
AromaNeutral, Faintly wheaty
AcidityLow

Technical Metrics

Nutrition Facts

Per 56g (2 oz dry)
Calories350 kcal
Total Fat1.5 g
Saturated Fat0.3 g
Trans Fat0 g
Cholesterol0 mg
Protein12.5 g
Total Carbohydrate70 g
Dietary Fiber3 g
Total Sugars2.5 g
Calcium20 mg
Iron1.2 mg
Potassium200 mg

Chef’s Secret

Cook broken spaghetti directly in soups or stews for extra starchiness, but add at the end of cooking to prevent overcooking and mushiness.

Substitutions

Best Match

Fideo (broken vermicelli)

1:1

Excellent for soups and casseroles, very similar texture and size.

Orzo Pasta

1:1

Rice-shaped pasta, good for soups and dishes where small pasta is desired.

Angel Hair Pasta (broken)

1:1

Thinner strands, cooks faster, good for lighter broths.

Rice (e.g., Orzo-shaped rice)

1:1

For gluten-free or different texture, may require longer cooking.

Buying Guide

Check for 100% durum wheat semolina for quality pasta.

Flavor Pairings

Soups (minestrone chicken noodle) casseroles pasta salads baked pasta dishes.