The Old Spaghetti Factory Canada Ltd. The Old Spaghetti Factory is an Italian-American-style chain restaurant in the United States and Canada. The chain was founded in Spagetti, Oregon, on January 10, 1969, by Guss Dussin.

OSF International is the corporate name of the original, Portland-based company, which had 4,200 employees as of January 1994, in the U. Old Spaghetti Factory in Hamburg, Germany, which was its 20th location. The Hamburg restaurant was closed 10 years later, having been the chain’s only European branch. Metcalfe Bond Stores, which had been converted to offices, galleries, shops and restaurants. It had 3,500 employees at that time. Many of the chain’s restaurants are located inside renovated warehouses, train stations, and historic locations.

The restaurant decor traditionally features antiques, including chandeliers, brass headboards and footboards as bench backs for booths. Each restaurant’s most prominent feature is a streetcar in the middle of the restaurant with seating inside. OSF International, based in Portland, Oregon, while the Canadian restaurants are owned by The Old Spaghetti Factory Canada Ltd. 30 restaurants in the United States and nine in Japan. 45 restaurants, in 14 states and Japan.

Inside Oregon business, a weekly look at businesses’ strategic decisions: Plateful of new recipes”. The European challenge: US chains brave tough obstacles”. Using his noodle: By sticking to the basics, Guss Dussin gives the Old Spaghetti Factory an international reach”. Old Spaghetti Factory As Popular As Ever”. New South Wales Government Office of Environment and Heritage.

Seattle’s Old Spaghetti Factory closing in December”. Saying goodbye to Seattle’s Old Spaghetti Factory”. It is a staple food of traditional Italian cuisine. A variety of pasta dishes are based on it and it is frequently served with tomato sauce, meat or vegetables. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning ‘thin string’ or ‘twine’. The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling, which was conveniently portable.

The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market. Whole-wheat and multigrain spaghetti are also available. At its simplest, imitation spaghetti can be formed using no more than a rolling pin and a knife. A home pasta machine simplifies the rolling and makes the cutting more uniform.

But of course cutting sheets produces pasta with a rectangular rather than a cylindrical cross-section and the result is a variant of fettuccine. Spaghetti can be made by hand by manually rolling a ball of dough on a surface to make a long sausage shape. The ends of the sausage are pulled apart to make a long thin sausage. The ends are brought together and the loop pulled to make two long sausages.

The process is repeated until the pasta is sufficiently thin. The pasta knobs at each end are cut off leaving many strands which may be hung up to dry. Fresh spaghetti would normally be cooked within hours of being formed. Commercial versions of fresh spaghetti are manufactured. The bulk of dried spaghetti is produced in factories using auger extruders.

While essentially simple, the process requires attention to detail to ensure that the mixing and kneading of the ingredients produces a homogeneous mix, without air bubbles. The forming dies have to be water cooled to prevent spoiling of the pasta by overheating. A hydraulic press with an automatic spreader by the Consolidated Macaroni Machine Corporation, Brooklyn, New York. This machine was the first to spread long cut alimentary paste products onto a drying stick. Dried spaghetti measured with a “spaghetti measure”. The measure can portion out 1, 2, 3, or 4 servings based on the diameter of the circle.