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made with 100% Italian Durum Wheat Semolina mixed with water from Gragnano. Italian wheat is a softer wheat, naturally has less gluten and is easier for digestion. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra spaghettoni are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture! Spaghettone is named for the Italian word spago meaning string or thread. This shape is similar to the classic spaghetto but is larger. We recommend you serve this pasta with Cacio e Pepe or Amatriciana sauce. |
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| Brand: | Alfetra |
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
General email: [email protected]
Mon to Fri: 8:30am - 8:00 pm
Saturday: 8am - 6pm | Sundays: Closed | Special Holiday Hours
