Historically, official mention of the term "spaghetto" can be traced back to the first dictionary of the Italian language by Nicolo Tommaseo and Bernardo Bellini (1819). The word "spaghetto" was included as the "masculine singular diminutive of spago (thread)" and mention is made of "Minestra di Spaghetti" (spaghetti soup) which is pasta the size of a long, thin thread such as sopracapellini". An interesting fact: in 1957, the BBC aired the first documentary on the production of spaghetti and the day after, the television studios were inundated by phone calls from viewers asking for the name of the producers and distributors of spaghetti so they could buy some. Spaghetti is so versatile that it can be served with any condiment, from fish to meat, from vegetables to cheese, but is also excellent served just with extra virgin olive oil and a sprinkling of parmesan. Available in 16.0 oz and 5 lb pack. ﾕ Cooking time: 12 min - Al dente: 10 min
Ingredients: Durum Wheat Semolina, Vitamins (niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (ferrous Lactate). Contains Wheat. May Contain Soy.
Allergens: Not Available
Storage: STORE AWAY FROM HEAT, HUMIDITY AND DIRECT SUNLIGHT
- SLOW DRYING We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.
- COARSE-GRAIN SEMOLINA We use only ﾓcoarseﾔ-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always ﾓal denteﾔ.
- COLD MAJELLA MOUNTAIN WATER We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59ﾰ F ensuring perfect firmness when cooked.
- BRONZE-DRAWN TEXTURE We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.