Ultra Spaghettoni

Ultra Spaghettoni by Filotea, the thickest long pasta in the range

Filotea's Ultra Spaghettoni are even heartier than classic Spaghettoni, made from pure durum wheat semolina, bronze-drawn, and packaged in a gift box. Substantial, with a long-lasting bite, ideal for Bolognese and tomato sauce.

For those seeking thick spaghetti who are no longer satisfied with classic Spaghettoni, Filotea's Ultra Spaghettoni are the answer. They are made exclusively from durum wheat semolina and water, crafted at the factory in Ancona, in the Marche region. With a diameter even larger than the regular Spaghettoni variety, they mark the upper end of the scale across the entire range.

Unlike most formats from this producer, the Ultra Spaghettoni also come in a sturdy cardboard box with Filotea branding rather than a simple cellophane bag. This better protects the long noodles during transport and conveniently makes the package a perfect little gift for pasta lovers.

Hearty, thick, with a long-lasting bite

The larger diameter provides a noticeably more substantial bite than the already hearty Spaghettoni, not to mention thin standard spaghetti. Hearty, textured, robust—these three characteristics often lead fans of this shape to avoid other long pasta entirely.

The bronze-drawing process makes the difference here as well: a rough, irregular surface that holds sauce and grated cheese much better than mass-produced, smooth pasta.

These noodles require 11 to 13 minutes in boiling salted water, similar to classic Spaghettoni, with a slightly longer time to achieve full al dente firmness due to the thicker core. It is worth tasting them 2 to 3 minutes before the timer goes off.

The irregular length, a result of the single-sided cut, remains a tradition with this variety: only one side is cut, the other remains folded, as dictated by the traditional process.

For Bolognese, tomato sauce, and pesto

This pasta pairs best with hearty sauces: a classic Bolognese ragù, a creamy tomato sauce with plenty of basil, or a spicy pesto will not be overwhelmed by the noodle, but rather stand up against it. Anyone familiar with Filotea’s regular Spaghettoni will notice the difference from the very first bite.

A slowly braised ragù with plenty of Parmesan is the obvious choice here, accompanied by a glass of robust red wine. If you prefer it spicier, combine the Ultra Spaghettoni with the Sugo Peperoncino from the same producer.

Why there are two thicknesses

Filotea consciously offers two Spaghettoni versions side by side instead of settling on one thickness, as Francesco Severoni explains: Every kitchen has its own preference. Those who like it hearty choose the Ultra version; those who prefer the classic style stick to the standard thickness. Filotea now supplies over 50 countries, and in almost all of them, both thicknesses sell in parallel.

The Marche region, where Filotea has been producing since 2005, lies far north of the Abruzzo region where this pasta family originally comes from, but the recipe itself remains unchanged and minimal: durum wheat semolina, water, nothing else—then dried gently for around 24 hours before the pasta goes into the sturdy cardboard box.

Anyone who tries both thicknesses side by side will quickly realize how differently the same raw material behaves depending on the diameter: more water absorption, longer cooking time, heartier bite—three effects created by just a few tenths of a millimeter more dough.

Eleven to thirteen minutes for thick pasta

Boil for 11 to 13 minutes in plenty of salted water, drain, and mix with the sauce while both are still hot. If you want to discover more hearty formats, you can also find Rigatoni and Paccheri in the Filotea durum wheat pasta collection.