The exclusive Spaghettoni Metodo Massi 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 “living” product.
Durum wheat semolina pasta
Ingredients
Durum wheat semolina.
Wheat growing country: Italy .
Country where wheat is milled: Italy .
Length:
240mm
Cooking time:
10/11 min
Nutritional table
| Energy | 1510 kJ – 356 kcal |
| Total fat | 1.2 g |
| – Saturated fats | 0.4 g |
| Carbohydrates | 71.0 g |
| – Sugars | 4.1 g |
| Fibers | 3.0 g |
| Proteins | 14.1 g |
| Salt | < 0.01 g |
Cooking for 100g of Semolina Spaghettoni N°2.5
- Bring 1 litre of water to the boil
- Add 100g of Spaghettoni
- Add 10g of salt
- Cook for 10 - 11 min
- Drain and season to taste
Packaging
Pencil case
Window
Quality, zero compromises
100% Italian semolina
Low temperature supply chain
High protein percentage
Unique & inimitable taste
Spaghettoni with toasted linseed oil and black truffle
Chef Mauro Uliassi, 3 Michelin stars
Semolina Spaghetti No. 2.5
Toasted linseed oil
Black truffle
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Explore the brand
Pasta Massi
