Spaghetti

Spaghetti - the Italian pasta classic

The translation of the most famous Italian noodle form means "small cords". With their rough surface, these spaghetti are particularly suitable for picking up light tomato sauces, aglio-olio-peperoncino, and any oil- or butter-based sauces, as well as to finely chopped vegetables and herbs.

The spaghetti are made from the best, especially protein-rich hard wheat and the soft spring water of the Abruzzes, which has made the pasta of Rustichella so famous.

Cooking time 9 - 11 minutes.
Make the bite test just before the end of the cooking time: Spaghetti are perfect when they are no longer hard, but just still al dente.