Allergen note
Most spaghetti is made from durum wheat semolina, and wheat is a common allergen; some brands and fresh spaghetti also contain egg. For a first taste, serve it plain with a little olive oil, then add sauces and cheese once wheat is tolerated, and keep offering it regularly.
How to serve
From about 6 months, offer a small handful of well-cooked strands, whole or in pieces about 5 cm2 inches long, tossed in a little sauce so your baby can grab them by the fistful. From 9 months, cut them into short bite-sized pieces; toddlers can practice twirling with a fork.
Preparation
Boil spaghetti in unsalted water a few minutes past the package time, until it squashes easily between your fingers. Toss it with olive oil, a homemade low-salt tomato or vegetable sauce, or mashed lentils, since jarred sauces and grated cheese can be salty. Let it cool before serving.
Texture and choking risk
Long, slippery strands can make babies gag, and undercooked or dried-out spaghetti clumps into a sticky tangle that is hard to move around the mouth. Cook it soft, coat it with sauce so the strands separate, cut it shorter if your child overstuffs, keep them seated upright and always supervise.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries spaghetti, note any reaction and see it in the allergen tracker.
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