Verrigni Spaghetti
Verrigni Spaghetti: long dry pasta with a round cross-section by Verrigni (Verrigni Trafilata in Bronzo range).
Verrigni Spaghetti is long dry pasta with a round cross-section made by the Italian brand Verrigni. The product belongs to the Verrigni Trafilata in Bronzo range.
Pack sizes: 500 g. Protein: 13.5 g per 100 g. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature.
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. The full list of ingredients and allergens is printed on the pack. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Semolina from 100% Italian durum wheat |
|---|---|
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | Verrigni Trafilata in Bronzo |
How it connects to Pasta
Verrigni Spaghetti → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Verrigni Trafilata in Bronzo, Spaghetti
Frequently asked questions
What are the ingredients of Verrigni Spaghetti?
Semolina from 100% Italian durum wheat. The full list of ingredients and allergens is printed on the pack.
What is Verrigni Spaghetti served with?
Long round strands suit oil-based and tomato sauces as well as creamy egg-and-cheese dressings that coat them evenly.
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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