BIO Spaghettoni - Girolomoni

Slow drying, bronze-die extrusion

Rough-textured extrusion
Gives the pasta a rough, porous surface that holds sauces and seasonings better.

Durum wheat
The quintessential grain, used to make dried pasta.

Features and properties: Spaghettoni are made with organic durum wheat semolina, grown in Italy through a traceable and controlled supply chain.
Bronze-die extrusion gives the pasta a rough, porous surface that holds sauces and seasonings exceptionally well.
L'slow drying (7-12 hours at 60-65 °C) preserves the grain's organoleptic qualities, ensuring a firm texture, excellent cooking performance, and authentic flavor.

Cooking instructions: Cook the Spaghettoni in plenty of salted water for about 14 minutes, or until they reach your desired doneness.
Drain and serve with hearty sauces, flavored oils, or more delicate preparations.

In the kitchen: Spaghettoni Ruvidi are perfect for hearty dishes: try them with a thick ragù, rustic tomato sauce, or a sauce made with vegetables and legumes. Their rough texture helps the sauce cling perfectly, for a rich and satisfying taste experience.

500 g - 2.98 €/Kg

Origin: Italy (Marche, PU)