Vesuvio Artisan Pasta - Folded Spaghetti
'Spaghetto ad Archetto' is a unique pasta shape that, thanks to its surface, captures all the flavours of the sauce, making your dishes even more delicious. The handmade pasta is made with Italian durum wheat semolina and spring water from the extinct Roccamonfina volcano, drawn in bronze moulds and slowly dried at low temperature.
500 g - 17.64 oz pack
Italian durum wheat semolina, spring water from the extinct volcano of Roccamonfina.
It is said that Marco Polo brought spaghetti to Italy on his return from China in 1295.
Pakistan, however, claims them as its own creation; it was one of its sultans in the 6th century A.D. who transformed it from a simple waste product reserved for palace servants into spaghetti and brought it to the table with great success.
The Arabs also claimed paternity, perfected the production by drying the pasta, thanks to the dry and hot climate, and exported it to Sicily in the 9th century AD.
However, Italy had the upper hand and "spaghetto pomodoro e basilico" is rightly the Italian national dish.
The spaghetti are be folded to dry better.
It is a real test of skill, a challenge because they are twice as long as the traditional ones.
A special format for fine cuisine and refined palates.
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Spaghetti with Colatura di alici di Cetara
Spaghetti with colatura di alici di Cetara DOP are a typical dish of the Amalfi Coast tradition; a quick and appetising dish, very easy to make with an exceptional result.
The main ingredient is colatura di alici from Cetara, a highly valuable product that enhances the flavours of simple ingredients.
Ingredients for 4 people
Artisan Folded Spaghetti 350 g - 12.35 oz
Colatura di alici di Cetara Nettuno 4 teaspoons
Garlic 1 clove
Filetti di alici di Cetara Piccanti 4 fillets
Fresh Parsley q.b.
Cook the spaghetti in plenty of unsalted or lightly salted water for 8 minutes (they should be very al dente). While the spaghetti are cooking, sauté the garlic and the spicy anchovy fillets in a frying pan until the anchovies are done.
With a spaghetti ladle take the spaghetti very al dente and put them in the pan and finish cooking in the pan adding a little cooking water for the mantecatura this will favour the formation of a creamy sauce.
When the heat is off, add the anchovy colatura tossing everything, serve and add a generous handful of freshly chopped parsley to the plates