fbpx

Spaghettoni di semola N°2.5

Pietro Massi’s exclusive Spaghettoni are produced without the use of a die, thus eliminating any type of pressure or thermal stress that would alter their nutritional and sensorial properties. The result is a “live” product.

500g pack

6.00

Spaghettoni N°2.5 Spaghettoni N°2.5 Spaghettoni N°2.5 Spaghettoni N°2.5 Spaghettoni N°2.5

Spaghettoni N°2.5

Spaghettoni N°2.5

,

Lunghezza:

240 mm

Cooking time:

10 — 11 min.

Spaghettoni with toasted linseed oil and black truffle

Chef Mauro Uliassi, 3 Michelin Stars

  • Spaghettoni di semola N°2.5
  • Toasted linseed oil
  • Black truffle

Quality, zero compromises

100% Italian semolina
Low temperature supply chain
High protein percentage
Unique & inimitable taste
Cottura per 100g di Spaghettoni di semola N°2.5
  1. Bring to boil 1 litre of water
  2. Add 100g of Spaghettoni
  3. Add 10g of salt
  4. Cook for 10 – 11 min
  5. Drain and dress the pasta as desired

Durum wheat semolina Pasta

Ingredients

Durum wheat semolina

Country of wheat cultivation: Italy.
Country of wheat milling: Italy.

Packaging

Case
Window

Nutritional table

Energy 1510 kJ – 356 kcal
Fat, total 1,2 g
– Fat, saturated 0,4 g
Carbohydrate 71,0 g
– Sugars 4,1 g
Fiber 3,0 g
Protein 14,1 g
Salt < 0,01 g
Spaghettoni di semola N°2.5