In Italy size matters...at least when it comes to pasta! Spaghettoni are slightly fatter spaghetti that find their match with hearty sauces. The natural drying method and the high quality of durum wheat enhance the aroma, flavour and texture of the pasta in its individual shapes.
Italian durum wheat semolina, water
Cook the spaghettoni in an abundant pot of boiled, salty water for 15/17 minutes. Visit our recipe blog and follow us on social media to get the week's latest recipes using Italy's unique ingredients.
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