Spaghetti
Durum wheat pasta
We’ve captured the Italian sunshine in our Spaghetti. Not just in its bright, golden colour but in the ingredients we use.
There’s just two – water and wheat – and the sun has a hand in making both. We take water from melting snow-caps of the nearby Alps, so pure that nothing we do could improve it. We focus our efforts instead on sourcing the best golden durum wheat Italy has to offer. Every grain can be traced back to one of a small number of expert growers in the south who hold themselves to extraordinarily high standards. With so few components, quality is essential.
The result is superior levels of protein and gluten, both crucial gauges of quality and sure signs of delicious Spaghetti. Slightly wider than traditional Spaghetti, it’s best served with simple sauces that coat each strand.
Ingredients
Italian durum wheat semolina , water.
For allergens, see ingredients in bold. May contain traces of soya and mustard seed. Suitable for Vegans and Vegeterians.
Nutritional information
| Typical Value | Per 100g |
|---|---|
| Energy | 1509 kJ |
| 356 kcal | |
| Fat | 1.5g |
| Of which saturated | 0.3g |
| Carbohydrate | 70.0g |
| Of which sugars | 2.5g |
| Fibre | 3.2g |
| Protein | 14.0g |
| Salt | 0.0g |
ITALIAN INGREDIENTS
When it comes to eating, we don’t settle for anything less than ingredienti eccezionali. Gathered from growers, artisans and culinary appassionati across Italia, from Tropea to Torino. Prepared with respect and care.
Our Packaging
Our Pasta is packaged in a bag made fully recyclable paper pack (code PAP22). These items are generally accepted in most recycling programs, assuming they are free from major contaminants like food or oil.
Did you know?
Pasta was originally only made with durum wheat and is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.
