spaghetti

Spaghetti from Italy, made using traditional methods from carefully selected wheat varieties. The time-consuming production process – slow dough preparation, extrusion through bronze dies, and gentle drying at low temperatures – gives the surface its rough texture, to which every sauce adheres perfectly.

As they cook, a delicate aroma of grain unfolds, reminiscent of freshly milled flour. Cooked al dente , these spaghetti exhibit a firm texture and distinctive flavor – a quality lacking in industrially produced pasta. The more reduced the sauce, the more pronounced the character of the pasta becomes: Aglio e Olio, brown butter with sage, or a good cold-pressed olive oil with sea salt are perfectly sufficient.