Benedetto Cavalieri Spaghettoni is a thicker interpretation of traditional spaghetti, made from durum wheat semolina sourced from the hills of Southern Italy. Slightly larger in diameter than classic spaghetti, spaghettoni offers a more substantial bite while maintaining the elegance of a long pasta format.
The wheat used for Benedetto Cavalieri pasta is cultivated without chemical fertilizers and carefully selected for quality. The dough is slowly kneaded and extruded through bronze dies, creating a textured surface that enhances sauce adhesion. It is then dried at low temperatures for approximately 40 hours — a deliberate process that preserves the character of the wheat and strengthens the pasta’s structure.
Unlike industrial pasta, which is often smooth and glossy, artisanal pasta like Cavalieri’s retains natural starch on its surface. This allows sauces to cling more effectively and results in a richer, more balanced flavor.
Because of its thicker profile, spaghettoni pairs beautifully with sauces that benefit from a slightly sturdier pasta, including:
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Cacio e Pepe
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Carbonara
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Amatriciana
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Classic tomato and basil
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Garlic and olive oil
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Seafood sauces with body
Its greater thickness makes it especially suitable for structured, emulsified sauces that can coat the strand evenly without being overwhelmed.