Spaghetti is perhaps the most iconic type of Italian pasta, known for its long, thin cylindrical shape. It is typically made from durum wheat semolina, which gives it a firm texture and allows it to hold up well when cooked. Spaghetti is characterized by its smooth surface and uniform thickness, typically measuring about 1.5 to 2 millimeters in diameter.

This pasta shape is incredibly versatile and widely used in various Italian and international cuisines. Spaghetti is most commonly served with tomato-based sauces, such as marinara or arrabbiata, as well as creamy sauces like carbonara or Alfredo. Its long, slender shape allows it to twirl easily around a fork, capturing the sauce for a flavourful bite.

Spaghetti is also popular in dishes such as spaghetti aglio e olio (with garlic and olive oil), spaghetti alle vongole (with clams), and spaghetti bolognese (with meat sauce). It can be served simply with olive oil, garlic, and herbs for a quick and light meal, or topped with seafood, vegetables, or meats for a more substantial dish.

Cooking spaghetti involves boiling it in salted water until it reaches al dente, which means it is cooked through but still firm to the bite. Properly cooked spaghetti should be tender yet slightly chewy, ensuring a satisfying texture in every mouthful.

Overall, spaghetti's simplicity, versatility, and ability to complement a wide range of flavours and ingredients have made it a beloved staple in kitchens worldwide.

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    Ingredients: Durum Wheat Semolina, Water, Contains: Gluten

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