Spaghettoni and linguine

Spaghettoni and linguine

Spaghettoni and linguine

Our long pure Senatore Cappelli durum wheat pasta is a true jewel of Italian culinary tradition and craftsmanship. It is the result of a careful and respectful process of the raw material, Senatore Cappelli durum wheat, cultivated with passion and dedication.

But when were spaghetti born?

The first historical evidence regarding the spread of dried pasta in Italy dates back to the 13th century, then in the 14th century even Boccaccio, in his Decameron, mentioned an "appetizing shape that rolls up". Although the birth and diffusion of spaghetti, therefore, date back to medieval times, it is only in 1819 that we find the term "spaghetti" mentioned in the Dictionary of the Italian language. It will be precisely in the nineteenth century that this dish will become a basic element of the popular and traditional cuisine of Naples. Another significant boost to the history of spaghetti was the spread of the tomato as a condiment, which made possible the iconic recipe of spaghetti with San Marzano tomato sauce, published in 1844, which also became famous overseas, thanks to the migratory flows of the nineteenth century and early twentieth century.

Today, spaghetti is a basic ingredient of regional Italian cuisine, featured in dozens of famous recipes, just think of spaghetti carbonara, garlic, oil and chilli, cacio e pepe and many others.

There are around two hundred variations of this pasta, we have chosen two for you: spaghettoni and linguine, and we like to offer you some tasty recipes.

Spaghettoni with pepper cream

Ingredients for 4 people:

400g Senatore Cappelli durum wheat spaghetti






Evo oil⁠

Salt and Pepper To Taste.

Clean the peppers, remove the seeds and cut them into strips. In a pan, add the oil and garlic, add the peppers and cook, adding a few ladles of cooking water. Remove the garlic and blend until you obtain a smooth cream. Cut the speck into small cubes and brown it in a pan until it is nice and golden and crunchy. Cook the spaghettoni, drain them al dente and finish cooking in the pepper cream. Serve by adding the burrata stracciatella, the crunchy speck and finish with a drizzle of extra virgin olive oil.

Linguine with broad bean cream and scampi

Ingredients for 4 people:

400g Senatore Cappelli durum wheat linguine


Fresh broad beans

½ White onion

Lemon to taste

Extra virgin olive oil to taste

Salt to taste

Bring some water to the boil in a saucepan, blanch the fresh broad beans for about a minute, drain them and pass them under running water and remove the external skin. Cut the onion into thin slices, heat the oil in a non-stick pan, add the onion slices and fry them over a low heat. Add the shelled broad beans and let them flavor quickly. Shell the scampi and marinate them in an emulsion of oil and lemon juice. Cook the linguine. In the meantime, blend the broad beans and onions with a drizzle of oil until a smooth cream is formed, adding a little of the pasta cooking water. Drain the pasta and toss it in the broad bean cream. Plate it, add the marinated scampi and serve.