Spaghettoni

Spaghettoni are long, round dry pasta made from durum wheat semolina and water, noticeably thicker than ordinary spaghetti. They belong to dry durum wheat pasta.

The strand is roughly 2.2–2.5 mm across, compared with about 1.8–2 mm for spaghetti; the length is the same, around 25 cm. The exact thickness depends on the producer, and the name is not tied to a fixed size.

The name is the augmentative of spaghetti with the suffix -oni, meaning “big spaghetti”. Thick long strands are traditional in southern Italy, especially Campania and Apulia; in Naples a similar pasta is also called vermicelli.

The composition is standard for dry pasta: durum wheat semolina and water. The dough is extruded through a die with round holes, the strands are cut and dried hanging on rods. A bronze die gives a rough surface that holds sauce better.

Spaghettoni cook in 12–14 minutes, a few minutes longer than spaghetti. Their thickness keeps them al dente for longer and releases more starch, which thickens the sauce.

Spaghettoni are a popular choice for carbonara and cacio e pepe, as the pecorino cream clings better to a thicker strand. They are also served with aglio, olio e peperoncino made with olive oil, puttanesca, tomato sauces and seafood.

When buying, compare the thickness and cooking time on the pack: it is the simplest way to tell spaghettoni from spaghetti. The strands should be straight, matt and free of cracks, and the ingredients only semolina and water.