Very thick Spaghettoni are typical of the real Italian tradition. Choosing high quality pasta is of paramount importance with this format, so as to make sure that your condiment sticks properly and your hard work translates into a recipe to remember.
HOW TO USE IT
Boil abundant salted water in a tall pot, then add your Spaghettoni and cook for 11-13 minutes (al dente). Taste before draining to make sure you reached the desired texture. Toss in a pan with your favourite sauce, at high heat.
These Spaghettoni will transform any sauce into an instant classic, but we are partial for the simplest of classics: tomato sauce, chopped basil, dry salted ricotta, and aboundant olive oil to garnish.
WHY WE LOVE IT
These Spahettoni are produced with craftsmanship accrued throughout generations of love and care. Italian raw materials, bronze extruders and slow drying techniques are key here! All this passion for details results in a truly unique product that distinguish itself for digestibility and lightness.
Durum wheat semolina, water (allergens in bold).
When Pietro and Francesco founded Filotea in 2005, they in mind there was a clear goal to produce one of the finest pasta in the world. After 15 years their small company in the heart of the Marche region is still conducting business with the same passion and love for the Italian traditions.