This spaghetti is made from organically grown durum wheat and allows you to enjoy pasta without the gluten. Spaghetti is a very versatile type of pasta. Of long, thin shape, the thickness can vary slightly. The surface can be smooth or rough. These features make it ideal for any type of sauce: with fish, meat, with or without tomato. Delightful even when simply accompanied with olive oil and fresh tomatoes.
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|Net Weight||0.500 Kg|
|Ingredients||Corn flour 70%, rice flour 18%, quinoa 3%, corn starch, stabiliser: E471|
|Italian Region||Napoli Region|
Spaghetti is a very versatile type of pasta. Of long, thin shape , the thickness can vary slightly. The surface can be smooth or rough. These features make it ideal for any type of sauce: with fish, meat, with or without tomato. Delightful even simply accompanied by olive oil. Try this gluten free version.
Like any type of pasta make sure it is rigorously al dente!
Tip: always try a spaghetto a minute before the cooking time indicated on the package especially if you have to put the spaghetti back on the hob when tossing them with the sauce as you could easily overcook it otherwise.
Most renown recipes to all are: pasta with tomatoes and fresh basil sauce and Ragu' alla Bolognese (from the Italian city of Bologna).
Originally the spaghetti, diminutive of the word spago (string) were mostly eaten seasoned with olive oil, pepper and cheese. Only in the seventeenth century they will start using the tomatoes as a condiment.
Curiosity ': given the direct association of spaghetti = Italy, this type of pasta has given its name to a film genre known to all: Spaghetti - Western or Western Film produced and directed by Italian artists later became famous all over the world!