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HISTORY/ORIGIN:
Spaghettoni is a long, thick pasta from Southern Italy, distinguished by its firm texture. 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.
- The slow and patient drying process preserves the natural flavor of the 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 10 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
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Nutritional Values
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
Composition
Durum wheat semolina pasta and water
Produktai rinkinyje:
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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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