- BRONZE-DIE TEXTURE - Circular bronze dies give the spaghetti a rough, porous surface that helps sauces cling from the first twirl to the last bite
- SLOW, LOW-TEMPERATURE DRYING - Dried in static chambers at 46-48°C, allowing the pasta time to retain the taste and character of traditionally made spaghetti
- MADE IN ABRUZZO, ITALY - Durum wheat semolina and Fara San Martino spring water are slowly kneaded using restored early-1900s machinery
- VERSATILE 9-MINUTE SPAGHETTI - Pair with tomato sauce, ragù, carbonara, cacio e pepe, pesto or olive oil and garlic; taste before draining for your preferred bite
- FOUR 500g PACKAGES - Receive 4 individually packed 17.6 oz bags, 2 kg total, for family dinners, entertaining or keeping artisan Italian pasta in the pantry
Bring home spaghetti made for cooks who notice texture. Cav. Giuseppe Cocco combines durum wheat semolina with spring water in Fara San Martino, Abruzzo, slowly kneading the dough on restored early-1900s machinery. Circular bronze dies create a rough surface designed to capture sauce, while static low-temperature drying gives the pasta time to develop its distinctive character.
Cook for approximately 9 minutes and taste just before draining. Serve with simple tomato sauce or olive oil and garlic when you want the pasta itself to stand out, or pair it with ragù, carbonara, cacio e pepe, pesto or seafood sauces. Each order includes four 500g (17.6 oz) packages, providing 2 kg of dry spaghetti in total.