Thick, very long spaghetti, dried pasta made with durum wheat semolina. Their bite suits cheese and guanciale sauces.
Dried pasta from Campania, made with durum wheat semolina. They are 54 cm long and thicker than standard spaghetti.
The pasta needs a little more cooking and releases starch, which helps bind the sauce.
They suit cacio e pepe, carbonara, amatriciana or garlic, oil and chilli. Use a large pot to cook them whole.
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Thick, very long spaghetti, dried pasta made with durum wheat semolina. Their bite suits cheese and guanciale sauces.
