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Estos spaghettini se elaboran con sémola de trigo duro italiano siguiendo métodos tradicionales. Al pasar por matrices de bronce, la pasta adquiere una superficie agradablemente rugosa a la que las salsas se adhieren especialmente bien. Un secado cuidadoso garantiza que la pasta conserve su firmeza al cocerla y quede al dente. Ya sea con una sa...

Para elaborar estos espaguetis de espelta se utilizan moldes tradicionales de bronce. Estos confieren a la pasta una superficie rugosa, que retiene especialmente bien las salsas. La pasta de espelta tiene un sabor ligeramente a frutos secos y es un poco más consistente que la pasta clásica de trigo duro. Gracias al suave proceso de secado, la pasta...

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...

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 ...