Divella Spaghetti Ristorante Trafilati al Bronzo n.8
Divella Spaghetti Ristorante Trafilati al Bronzo n.8: long dry pasta with a round cross-section by Divella (Divella Pasta Trafilata al Bronzo range, No. 8); ingredients: durum wheat semolina and water.
Divella Spaghetti Ristorante Trafilati al Bronzo n.8 is long dry pasta with a round cross-section made by the Italian brand Divella. The product belongs to the Divella Pasta Trafilata al Bronzo 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: durum wheat semolina and water. Cooking time according to the official site: 9–11 minutes. Pack sizes: 500 g. Protein: 13 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 | Durum wheat semolina and water |
|---|---|
| Duration | 9–11 min |
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | Divella Pasta Trafilata al Bronzo |
How it connects to Pasta
Divella Spaghetti Ristorante Trafilati al Bronzo n.8 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Divella Pasta Trafilata al Bronzo, Spaghetti
Frequently asked questions
How long do you cook Divella Spaghetti Ristorante Trafilati al Bronzo n.8?
9–11 minutes, according to the official Divella website.
What does n.8 mean in the name Divella Spaghetti Ristorante Trafilati al Bronzo 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
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
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