Dry pasta made from organic flour of ancient Sicilian durum wheat Russello, obtained from natural stone milling La Ferté. The spaghetti are slowly dried at low temperatures.
Ingredients and notes
A type of artisanal pasta with durum wheat semolina. A true excellence! Suitable for the preparation of the classic "tomato and basil", they are ideal for first courses with vegetable pestos and seasonal vegetables or traditional dishes of Italian gastronomy.
Usage tips
Perfect to pair with tomato sauce, but there are several recipes to try, some suggestions: spaghetti with garlic, oil and chilli, spaghetti carbonara, spaghetti allo scoglio.
