Spaghetti get their name as they resemble "spago" or string. A versatile pasta, it can be used in almost any kind of dish and with almost any thickness of sauce. However, it works best with oil- or tomato-based sauces, which are thinner and allow the sauce to cling to the pasta. The dough is made using slow bronze drawing semolina and water from Monti Lattari which allows the pasta to be porous and so to better soak in the sauces.
I.G.P. is a trademark of the European Union that stands for Protected Geographical Indication. This trademark helps guarantee the product's quality.
Ingredients
Durum wheat semolina by extraction, Gragnano's Water.
Nutrition
Typical Values per 100 g
Energy 1486 kJ/350 kcal
Fat 1 g
of which saturates 0,3 g
Carbohydrate 73 g
of which sugars 2,5 g
Fibre 1 g
Protein 13 g
Salt 0,005 g
