BIO Spaghettoni Rough-Textured Pasta - Girolomoni

Slow drying, bronze-die extrusion

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

Durum wheat
The quintessential wheat, used to produce dried pasta.

Characteristics 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 dressings exceptionally well.
Slow drying (7-12 hours at 60-65 °C) preserves the organoleptic qualities of the wheat, ensuring a firm texture, excellent cooking resistance and authentic flavor.

Directions for use: Cook the Spaghettoni in plenty of salted water for approximately 14 minutes, or until they reach the desired level of doneness.
Drain and season to taste with rich sauces, flavored oils or more delicate preparations.

In the kitchen: Rough Spaghettoni are perfect for dishes with a substantial texture: try them with a thick ragù, a rustic tomato sauce or a dressing made with vegetables and legumes. Their rough texture ensures perfect sauce adherence for a rich and satisfying taste experience.

500gr - 2,98 €/Kg

Origin: Italy (Marche, PU)