Description
Spaghettoni is a long, sturdy pasta shape that is thicker than standard spaghetti. It retains its bite for longer and has a rough surface that traps sauces.
Toss spaghettoni with a sauce made from San Marzano tomatoes. Top with basil and serve with a glass of red wine. You can add fried aubergine to turn it into the Sicilian classic, pasta alla Norma.
Filotea pasta is slow dried and bronze drawn. This process gives it a rough, porous texture that helps sauces to cling. Once cooked, it has a silky mouthfeel with a little bite, just like fresh pasta.
Durum wheat pasta is firmer than egg pasta and has a subtle nutty flavour. Its ideal for vegans and anyone avoiding eggs.
Cooking time: 11-13 minutes
Store in a cool, dry place.
About Filotea
Filotea is an artisan pasta company based in the Marche region of Italy. Their pasta is made with top quality Italian ingredients and an ancient local recipe. The pasta dough is dried at low temperatures to achieve the best flavour and texture. There is an impressive range of pasta shapes and flavours to choose from. Cook it al dente, as they do in Italy, and serve with your favourite sauces.
Ingredients: Durum wheat semolina, water
Allergy advice: For allergens see ingredients listed in bold.
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