Organic Spaghetti

Organic Spaghetti with a rough bronze-cut surface from Puglia

Cipriani Organic Spaghetti is Italian durum wheat pasta made from a blend of Apulian grains selected by Arrigo Cipriani, pressed through bronze dies, and slowly dried at a low temperature. Not an industrial mass-produced product, but the original recipe from the kitchen of Harry's Bar in Venice.

Organic Spaghetti by Cipriani brings the pasta tradition of Harry's Bar directly to your plate: a blend of the finest Apulian durum wheat varieties selected by Arrigo Cipriani, carefully processed into a delicate dough, and pressed into spaghetti using bronze dies. The rough, light-colored surface reveals even before the first bite how well these noodles will bind with any sauce.

Rough, light, and hearty in flavor

The bronze die—known in the industry as al bronzo—leaves a fine roughness on the surface, which holds sauces and oil significantly better than smooth industrial pasta made using Teflon dies.

On the palate, the spaghetti is pleasantly full-bodied, with a light bite and a subtly nutty durum wheat aroma. It pairs just as well with robust sauces as it does with simple combinations of high-quality olive oil and Parmesan, soaking up roasted flavors while maintaining its shape when pulled from the water al dente.

This texture requires patience: the slower the drying process, the more structure the gluten protein retains inside, and the less the pasta will stick together later in the pot. That is exactly the difference between one hour and several hours of drying time.

Classic with Carbonara, hearty with Aglio e Olio

Whether classic with guanciale and egg, with spicy garlic oil, or simply with brown butter and sage—the organic spaghetti absorbs any sauce well thanks to its rough surface.

It works particularly well in a classic Carbonara, and is equally suitable for a Pomod'oro pasta sauce or with a dash of extra virgin olive oil and freshly grated Parmesan. Those looking to expand their selection of Italian delicacies will find sauces, rice, and vinegar from the same producer in our Cipriani Delicacies collection.

For a quick weeknight meal, a handful of grated Parmesan, some pasta water, and freshly ground pepper are enough—the rough surface of the spaghetti turns a few simple ingredients into a well-rounded sauce, without any great culinary effort.

Family business following the Harry's Bar recipe

To this day, Cipriani produces its pasta in a small family business using the same recipes that were once created in the kitchen of Harry's Bar in Venice.

Harry's Bar was founded in 1931 by Giuseppe Cipriani in a side street near Piazza San Marco, where guests such as Ernest Hemingway soon became regulars. To this day, Arrigo Cipriani, son of the founder, selects the durum wheat varieties from Puglia with the same philosophy he once described: "Fewer ingredients, better quality." After pressing through bronze dies, the pasta undergoes slow drying at a low temperature—a process that takes time but preserves the exact rough texture that a good sauce needs.

For those who wish to discover even more from the producer, our Cipriani Durum Wheat Pasta collection also includes penne, fusilli, and rigatoni made from the same blend—and the Cipriani Food collection offers the entire range from pasta and sauces to Bellini.

One minute less than on the package

Cooked one minute less than stated on the package, the pasta continues to cook in the hot sauce and remains pleasantly firm to the bite until it lands on the plate. That is how Italian craftsmanship tastes, unlike industrial mass-produced goods.

Leftover cold spaghetti makes for a great crispy frittata the next day with egg and Parmesan—nothing that has been pressed and dried with such care should ever go to waste.

Organic control number: IT-BIO-009 Agricultura Italia