Spaghetti is the most classic pasta format in Italian cuisine and also the most used. Their main characteristic is the thickness and the number that accompanies them serves to define it. Each number therefore corresponds to a different type of pasta that recalls a specific seasoning. Spaghetti number 3 and 4, also called spaghettini, are thinner, cook quickly and adapt to most seasonings. The number 5 correspond to the classic spaghetti and are suitable for simple and classic combinations such as garlic, oil and chilli pepper. Number 7s are larger and have a longer cooking time: they are suitable for rich sauces such as carbonara, while number 8s are good with condiments such as sausage and fennel or tasty pestos.