Italian durum wheat semolina, spring water. Contains Gluten
Few people know that Spaghetto ad Archetto is not only a treat for the palate, but also a test of the chef's skills.
This type of pasta is twice as long as traditional spaghetti, making it a culinary challenge. The arch helps the pasta to dry and allows air to circulate evenly.
Legend has it that Marco Polo brought spaghetti from China to Italy in 1295, but there are other fascinating stories. Pakistan claims that spaghetti was created by a sultan in the 6th century AD, while the Arabs, who perfected the process of drying pasta in their dry climate, introduced it to Sicily in the 9th century.
'Discover our Spaghetto ad Archetto, a unique pasta shape that enhances any dish. Its rough surface captures and retains all the flavours of the sauce, making every bite irresistible. Made from Italian durum wheat semolina and spring water from the extinct Roccamonfina volcano, this handmade spaghetti is bronze extruded and slowly dried at low temperatures. The result is a high quality pasta with a perfect al dente texture, ideal for creating unusual and delicious dishes.
Spaghetti ad archetto: the traditional Italian pasta, loved the world over
Spaghetti ad archetto is a pasta format that is loved all over the world. Their unique arch-like shape makes them perfect for holding sauces and gravies. Their origin dates back to the Italian culinary tradition, where pasta is one of the main dishes. Their versatility and intense flavour have made them one of the most popular and widespread pasta formats worldwide.
Spaghetti ad archetto: The best combinations
Spaghetti ad archetto, a pasta format particularly appreciated for its unique shape and ability to hold sauces, can be combined with a variety of sauces and ingredients. A timeless classic is the combination with cherry tomatoes and basil, enriched with a drizzle of extra virgin olive oil. Another tasty option is the clam sauce, where the flavour of the sea blends harmoniously with the delicacy of the pasta. An interesting combination is with anchovies "colatura" from Cetara. Lovers of intense flavours might appreciate a sauce of garlic, oil and chilli pepper, simple but strong. Finally, an excellent pairing is with sugo alla puttanesca, with tomato, olives and capers.
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