Editor's note: This article was first published July 11, 2018. We're bringing it back today in observation of National Spaghetti Day!
NEW YORK (CIRCA) — Have you ever been craving some amazing, homemade Italian pasta but were too busy to sit down at a restaurant to eat it?
Say no more, fam. Spaghetti Incident has you covered.
It's now serving pasta in ... a cone.
The restaurant, on the Lower East Side of New York City, is run by three Italians: chef Emanuele Attala (who is also the chef/owner at two other Italian restaurants, Malatesta and Malaparte), sous chef Ettore Pardossi, and general manager Giovanni Gentile.
According to the owners, serving spaghetti in a cone was inspired by a moment in post-war Italy culinary tradition.
"After the second world war, there was a not much going on in the country," said Gentile. "Everything was pretty much destroyed. And people were adapting with everything. They were eating any kind of food out of ... bowls or even paper cones.
"Mostly it was fried food, but some people, they used to put some pasta in [cones]. And it was very, very convenient and easy to make."
The owners cite this practice as the inspiration for the cone, while adapting it to New York's fast-paced routine.
"In New York there's a lot of grab-and-go food: Hamburgers, you can have pretzel, you can have Starbucks," said Pardossi. "Everything is on the go, always eating, chewing, drinking something.
"So, we said, 'Why not spaghetti? Why not pasta?'"
And, according to Gentile, the cone makes sense not just as a to-go container, but it facilitates the proper way to eat pasta.
"It definitely works better with the long pasta, because it's actually kind of (a) physics thing," Gentile said. "Since the shape is conic, while you twirl the spaghetti, it lays very well on the shape of the cone. So, you can eat it pretty easily."
Now, New Yorkers can slurp their pasta while they walk. And tourists can, too, if they want to feel like a New Yorker.
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And by the way, the restaurant is named after a Guns n' Roses album. So, there's that.
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