Spaghetti - which roughly translates as ‘thin string’ - is one of the most commonly eaten forms of pasta in the UK. It is made by mixing ‘00’ flour, egg yolk and oil and rolling to approximately 25-30cm.
This delicious collection of spaghetti recipes from Great British Chefs includes Bryan Webb's spaghetti alla carbonara, Paul Heathcote's spaghetti Piemontesi, and an intriguing goulash and spaghetti dish from Geoffrey Smeddle.
