Mountain pasta, as they call it, made with ingredients locally grown in the Sibillini National Park, in the Marche region of Italy.
HOW TO USE IT
Boil abundant water, add salt, then throw the Spaghettoni in and cook for at least 12 minutes (al dente). Try it, and depending on your taste, leave it for a couple of more minutes if you like it slightly softer on the inside. Drain, throw in the pan with the sauce, toss at high heat. Add a good amount of quality cheese, serve.
WHY WE LOVE IT
We love spaghetti, they were the go to pasta while growing up in Italy. This version has all the goodness of the original size, plus additional thickness to enhance the flavours of the sauce.
Durum wheat semolina, water (allergens in bold).
Cooking time: 11-13 min
We visited the beautiful Sibillini National Park in June 2017, spent two days with Alice & Moreno, learning everything there is to know around growing wheat and making quality Italian pasta. We are ecstatic to consider this a Gold Beetle Certified™ product.