In Italy a large majority of children had a photo taken at some point with the face completely covered in tomato sauce, and some spaghetti falling off the wall. We never understood why they gave us the most complicated pasta to eat in such early days.
Jokes aside, spaghetti are the most popular Italian pasta there is. This one by Regina dei Sibillini is in a category on its own. Made with a very rare and ancient wheat, the Senatore Cappelli, this pasta will absorb the sauce in such way that you will not be satisfied by a one time only experience.
HOW TO USE IT
Boil abundant water, add salt, then throw the Spaghetti 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. Instagram, if those around you haven't attacked your plate yet.
WHY WE LOVE IT
If you like a rich sauce, vegetable or meaty does not matter, then this chunky pasta is what you need. Your condiment will fill the ceppi and the sauce stick to it making it a favourite in your pantry.
Durum wheat semolina, water (allergens in bold).
Length: 50 mm
Diameter: 26,7 mm
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.