The origin of this special format, a larger and fuller-bodied variant of the classic spaghetti, is controversial.
It is said that they are from Campania, but with a very long history of travels and discoveries behind them, and that the name derives precisely from their shape of thread, similar to string. Spaghettoni are ideal for condiments that require greater consistency and perfect adhesion, to hold more substantial sauces such as meat sauce, but also for recipes that require sautéing in a pan, such as the classic garlic, oil and chilli pepper.
Lenta Essiccazione. Trafilatura al Bronzo.Pasta di Semola di Grano Duro
Slow Drying. Bronze die cut. Durum wheat semolina