Spaghetti – Durum Wheat Pasta

Spaghetti - Italian Durum Wheat Pasta from La Campofilone

La Campofilone Spaghetti is classic Italian durum wheat pasta from the Marche region. Only durum wheat semolina and a little water are needed to produce these traditionally, artisanally made noodles.

The thin, round and long spaghetti are probably the most popular Italian pasta shape. After all, they were among the first that Italians brought to Germany. Spaghetti are the classic noodle par excellence and are equally popular with young and old. We eat the most delicious noodle dishes with spaghetti: such as spaghetti bolognese or spaghetti carbonara. The fine, only 1.6mm thick and 26cm long noodles, whose name means string or thread (spaghi translated from Italian). Spaghetti originated in China, which no Italian likes to hear, and began their success story from Sicily.

Spaghetti are particularly suitable for dishes with delicate sauces, such as tomato sugo, with ragout, carbonara, with pesto or with garlic oil. The spaghetti cook for about 8-10 minutes in well-salted water, depending on how al dente you like them.

Spaghetti - Made from the Best Ingredients

La Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-old tradition of manual pasta production. The owner Enzo Rossi personally selects only the best ingredients for the production of spaghetti: durum wheat semolina and fresh water! Nothing more is needed.

However, they must be the best ingredients: durum wheat semolina from the Marche region (more precisely from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs).

This durum wheat semolina pasta is made from selected Italian durum wheat. This grows very close to La Campofilone in the hilly fields of the Marche. The protein-rich wheat blend harvested in summer ripens and dries at a controlled temperature. The valuable wheat is ground into semolina, mixed with water, then rested as a dough before being pulled through bronze dies, which makes the surface rough and thus increases sauce absorption. The slow drying of 20-36 hours at a low temperature also increases sauce absorption in the final product: La Campofilone Spaghetti.