Thick Spaghetti

Spaghettini is a classical shape of the italian tradition (2,8 mm diameter) and it needs a special blend of semolinas, from durum wheat cultivated in the sunny and windy hills of Southern Italy. We obtain ‘Spaghettini’ through a mold of special bronze alloy with funnel-shaped holes which give to the dough, while it is taking its form, a delicate pressure.The drying process, for about 40 hours at a low temperature, ensures a perfect osmosis between carbohydrate and protein. In this way you can get a balanced cooking from core to surface, a ‹‹delightful chewiness›› and a perfect amalgam with your sauces.

Cooking time: 16-17minutes 

Producer information

Since 1918, four generations succeeded in the family company. Located in Apulia, close to Lecce, Benedetto Cavalieri perpetuates an unrivaled know-how in the pasta confection with durum for an incomparable crunchiness. The variety of wheat employed on this territory and the Apulia area explains indeed this difference. Everything during the process allows the pasta to blossom in the mold without pressure. The drying is slow  and realized at a soft temperature to guarantee a perfect holding at cooking.