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Spaghetti - Durum Wheat Semolina Pasta

Spaghetti - Durum Wheat Semolina Pasta

Durum wheat semolina spaghetti is the symbol of Italian pasta, long and thin, perfect for any type of sauce. Made only with durum wheat and water, it tells an ancient and fascinating story of tradition and simplicity. Ideal for enhancing the authentic flavors of Mediterranean cuisine.

Shelf Life: Approximately 2 Years

5,88 €

Format 500 gr.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

ParmaShop covers Customs Duties: THEY ARE ALREADY INCLUDED IN THE PRICE.

The spaghetti spaghetti are a particular type of pasta with a long, thin shape made from durum wheat semolina and water. The spaghetti were invented in the West in the 6th century.

It was Marco Polo in the 12th century who, returning from Cathay, tried a dish of spaghetti with shrimp called spahi. Marco Polo decided to ask for the recipe and, once back in Venice, to spread it as widely as possible.

The original word spahi was then modified by the Italian language to spaghi, and from there it was a short step to calling them spaghetti.

In Italy, spaghetti they are used in many traditional recipes: they are often served with tomato sauce and a generous sprinkling of Parmigiano Reggiano and a few leaves of fresh basil. Other popular dishes include spaghetti alle vongole (with clams), spaghetti allo scoglio (with seafood), spaghetti cacio e pepe (with cheese and pepper), spaghetti aglio olio e peperoncino (with garlic, oil and chili pepper) and the famous spaghetti alla carbonara

Appearance: Long, smooth and thin shape, uniform consistency.
Color: Amber yellow, typical of durum wheat semolina.
Aroma: Delicate, with hints of wheat.
Flavor: Neutral but full, ideal for enhancing seasonings, with good cooking properties.

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.