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These spaghettini are made from Italian durum wheat semolina using traditional methods. Pulled through bronze dies, the pasta develops a pleasantly rough surface to which sauces cling particularly well. Gentle drying ensures that the pasta retains its firmness when cooked and comes out al dente. Whether served with a classic tomato sauce or simply w...

This ancient grain has a long history. In terms of taste, the pasta is more robust than white pasta, but less distinct than classic wholemeal noodles. Its subtle, slightly nutty aroma pairs perfectly with tomato sauce and pesto. It also shines in a simple Aglio e Olio, where the pasta itself takes centre stage. When cooked, the spaghetti turns a golden yell...

This spaghetti from Italy is long and golden yellow, with a pleasantly rough texture. This is due to the bronze dies through which the dough is extruded. These dies give each strand a fine texture that allows tomato sauce, pesto, or a little olive oil with garlic to cling well. These spaghetti pair just as well with a classic Bolognese as they do with...

Traditional bronze moulds are used to make the spelt spaghetti. These give the pasta a rough surface, which holds sauces particularly well. Spelt pasta has a slightly nutty flavour and is a little heartier than classic durum wheat pasta. Thanks to the gentle drying process, the pasta retains its firmness when cooked and comes out al dente...

These spaghetti are made in Italy and bronze-die extruded. This gives them a pleasantly rough surface that holds sauces well. As wholemeal pasta, they have a robust, savoury flavour that pairs wonderfully with tomato sauce, pesto, or a vegetable ragout. Whether with a splash of olive oil, fresh garlic, and chilli, or a rich Bolognese: as you twirl them ...