Divella Spaghetti Ristorante Integrali n.8
Divella Spaghetti Ristorante Integrali n.8: long dry pasta with a round cross-section by Divella (Divella Pasta Integrale 100% Grano Italiano range, No. 8); ingredients: wholegrain durum wheat semolina and water.
Divella Spaghetti Ristorante Integrali n.8 is long dry pasta with a round cross-section made by the Italian brand Divella. The product belongs to the Divella Pasta Integrale 100% Grano Italiano range. In Divella's numbering the shape is No. 8: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
Ingredients: wholegrain durum wheat semolina and water. Cooking time according to the official site: 7–8 minutes. Pack sizes: 500 g. Protein: 14 g per 100 g.
Long round strands suit oil-based and tomato sauces as well as creamy egg-and-cheese dressings that coat them evenly. Classic dishes for this shape: aglio, olio e peperoncino, carbonara, cacio e pepe and puttanesca. Allergens: gluten (wheat).
Facts
| Raw material | Wholegrain durum wheat semolina and water |
|---|---|
| Duration | 7–8 min |
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | Divella Pasta Integrale 100% Grano Italiano |
How it connects to Pasta
Divella Spaghetti Ristorante Integrali n.8 → kind of → Spaghetti → related → 🧀 Pecorino ← related ← 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🌾 Durum wheat
- Part of
- Divella Pasta Integrale 100% Grano Italiano, Spaghetti
Frequently asked questions
How long do you cook Divella Spaghetti Ristorante Integrali n.8?
7–8 minutes, according to the official Divella website.
What does n.8 mean in the name Divella Spaghetti Ristorante Integrali n.8?
It is the shape's number in the Divella catalogue and identifies this exact cut and size. Other brands number their shapes differently.
What to read next
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
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