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HISTORY/ORIGIN:
Spaghettini is a thinner version of classic spaghetti: long, elegant, thin pasta originating from the everyday culinary traditions of Southern Italy. This pasta is made from 100% durum wheat semolina flour, harvested in the regions of Puglia and Basilicata, where the sun, soil, and time give the wheat its maturity and the pasta its distinctive flavor.
WHY IS IT WORTH IT?
- Bronze press discs are used to shape this pasta, giving it a slightly rough surface that allows it to better absorb a variety of sauces. And because of its light texture, it cooks very quickly.
- The slow and patient drying process preserves the natural taste of wheat and the authentic character of Italian pasta.
- The pasta is made from durum wheat semolina flour, which is naturally higher in protein and fiber and is the main ingredient in maintaining a firm texture during cooking.
PREPARATION:
Bring water to a boil and add salt. Add the pasta and reduce the heat. Cook for 7 minutes, stirring occasionally. When done, drain the water and taste to make sure the pasta is cooked and has the desired consistency. Season with your favorite spices or other ingredients.
€3,72 EUR
VISKAS IŠ ITALIJOS
PRISTATYMAS PER 2 DARBO DIENAS
SAUGUS ATSISKAITYMAS
Energetinė Vertė
Maistinė vertė (100 g/ml)
Energetinė vertė
1556.0 kJ / 375.0 kcal
Riebalai
2.0 g
Sočiosios riebalų rūgštys
0.0 g
Angliavandeniai
75.0 g
Cukrus
3.2 g
Baltymai
13.5 g
Druska
0.0 g
Sudėtis
Durum wheat semolina pasta and water
Produktai rinkinyje:
Jums taip pat gali patikti
The Raguso family
Two key production principles make Ragus pasta unique. First, each pasta shape is pressed through bronze discs, which makes the surface slightly rougher, allowing sauces to adhere more evenly. Second, a long-standing tradition is followed: the pasta is dried slowly and patiently to preserve the rich flavor and high quality characteristic of durum wheat flour. In addition, the farm applies the "Residuo Zero" practice, which aims to reduce the use of synthetic pesticides and the risk of chemical residues in the product, thus ensuring a cleaner pasta composition.
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