Spaghettoni from Afeltra are made with the best Durum Wheat Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra spaghettoni are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Spaghettone is named for the Italian word spago meaning string or thread. This shape is similar to the classic spaghetto but is larger.
We recommend you serve this pasta with Cacio e Pepe or Amatriciana sauce.