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Spaghettoni

The pasta is drawn with bronze molds and dried in thermo-mechanical dryers, created in the early twentieth century with drying times ranging from 3 to 6 days, at low temperatures, not exceeding 38°. 

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“Senatore Cappelli” durum wheat pasta is produced with “Senatore Cappelli” durum wheat semolina, seed from the 1930s-40s, its name is in honor of Senator Raffaele Cappelli, promoter of the agrarian reform in the early 1900s which led to the distinction between durum and soft wheat. The Senatore Cappelli plant has a height of about 1.80 m and contains higher percentages of lipids, amino acids, vitamins and minerals as well as characteristics of high digestibility. The pasta is drawn with bronze molds and dried in thermo-mechanical dryers, created in the early twentieth century with drying times ranging from 3 to 6 days, at low temperatures, not exceeding 38°. This natural drying method is the best way recognized by the scientific literature of the sector, to avoid thermal damage and to safeguard the organoleptic qualities of the product.

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Spaghettoni

Data sheet

Weight
500 g
Ingredients
“Senatore Cappelli” Organic Durum Wheat Semolina, Water. Contains Gluten.

Our recipe
Spaghettoni with peppers cream

Ingredients for 4 people

Method

  • 400 gr Spaghettoni
  • Peppers
  • Speck
  • Stracciatella of burrata
  • Garlic⁠
  • 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 the garlic, add the peppers and bring to cooking by adding a few ladles of baking water. Remove the garlic and blend until obtaining a smooth cream. 

Cut the speck into small cubes and brown it in a pan until it's nice golden and crunchy. Cook the spaghettoni, drain them al dente and finish cooking in pepper cream. 

Serve by adding the stracciatella di burrata, the speck crunchy and finished with a drizzle of extra virgin olive oil.

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