Spaghetti integrali - 12
All the De Cecco wholemeal pasta is made according to the original De Cecco system.
Many pasta companies make wholemeal pasta subjecting the wheat meal to a thermal treatment before the actual pasta-making to prevent fat egradation.
Whereas in De Cecco we follow our own special method to obtain the wheat meal and use the low temperature
desiccation to preserve all the fiber proprieties, mingling to the sweet fragrance of the wheat and thus
straight onto your table.
The popular Spaghetti format was born in Southern Italy and in those towns where the pasta making concentrated: Naples, Genoa and Liguria in general.
The Spaghetto is the typical long rod pasta format with a round section with a diameter varying from 1,92 and 2 mm.Historically the first ufficial evidence of the name "spaghetto" goes back to 1819 on the pages of the first Italian dictionary by Nicolò Tommaseo and Bernardo Bellini.
This is how the definition starts off "singular masculin,
diminutive of spago (thread)"
and with a mention to the "Spaghetti soup":
as thick as a thread of spago and as long as "sopracapellini".
In 1957 BBC broadcasts the first scientific documentary on their production.
The following day BBC phone lines were chcked up with phone calls of people asking for more information on spaghetti producers and distributer
in order to buy them.Very tasty sauted in a frying pan, after regular cooking in boiling water, Spaghetti are also delicious sono with warm or cold tomato, vegetable and herb sauces.
Another excellent combination is with shellfish and sea food and also with "white" sauces made with soft or melted cheeses and spiced with curry, saffron, radish and ginger.
Typical nutrition values for 100 g
Energetic Values 1453 KJ/343 kcal
Fats 2,5 g
of which Saturates 0,5 g
Carbohydrates 62 g
of which Sugars 2,9 g
Fibre 7,5 g
Proteins 14,5 g
Salt 0,018 g
Store preferably in a cool and dry place.
Cooking time 10 minutes
Al dente 8 minutes