The most popular pasta in the world, this Regina dei Sibillini Spaghetti is made only from wheat locally grown in the Sibillini National Park, in the Marche region of Italy. Porous, thick, delicious, try this artisan pasta with your favourite recipes and it won't disappoint.
HOW TO USE IT
Throw the Spaghetti in abundant salted water, and cook for at least 8-10 minutes (al dente), or leave it for a couple of more minutes, depending on your taste. Once drained, toss it in the pan with a sauce, at high heat. What sauce? Carbonara is always a winner with spaghetti, but a tomato sauce with fresh basil leaves is one of our favourite meals, and it happens to be vegetarian/vegan friendly too!
WHY WE LOVE IT
We love how the condiment fills the Maccheroni, making every mouthful a surprise. Our favourite part? They can be used to do "scarpetta", to mop the plate from the sauce like a pro. Be a true Italian and give back the plate sparkling clean!
INGREDIENTS
Durum wheat semolina, water (allergens in bold).
Section: Round
Lenght: 260mm
Thickness: 2,08mm
Cooking time: 8-10 min
ORIGIN
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.
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