Pietro Massi’s exclusive Spaghettoni are produced without the use of a die, thus eliminating any type of pressure or thermal stress that would alter their nutritional and sensorial properties. The result is a “live” product.
500g pack
Lenght: 240 mm
Cooking time: 10 — 11 min.
Quality, zero compromises
– 100% Italian semolina
– Low temperature supply chain
– High protein percentage
– Unique & inimitable taste
Cottura per 100g di Spaghettoni di semola N°2.5
Bring to boil 1 litre of water
Add 100g of Spaghettoni
Add 10g of salt
Cook for 10 – 11 min
Drain and dress the pasta as desired
Durum wheat semolina Pasta
Ingredients: Durum wheat semolina
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
Nutritional table
| Energy | 1510 kJ – 356 kcal |
| Fat, total | 1,2 g |
| – Fat, saturated | 0,4 g |
| Carbohydrate | 71,0 g |
| – Sugars | 4,1 g |
| Fiber | 3,0 g |
| Protein | 14,1 g |
| Salt | < 0,01 g |
