Discover the rich, satisfying texture of Spaghettoni Pasta, a thicker and more robust version of traditional spaghetti. Its substantial strands provide a hearty bite and are perfect for carrying rich, flavorful sauces.
AED 9.77
Spaghettoni is an excellent choice for classic Italian-inspired dishes, from rich tomato sauces and creamy preparations to garlic and olive oil, pesto, and slow-cooked meat sauces. Its thicker shape also makes it ideal for finishing directly in the sauce, where the pasta absorbs flavor while maintaining a deliciously firm texture.
| SKU | 40-735-008 |
|---|---|
| Packaging | 500gm |
| Weight | 500gm |
| Country of origin | Italy |
| Shelf Life | 36 Months |
| Ingredients | Durum wheat semolina, water. |
| Storage conditions | Maintain room temperature (ideally below 25°C) |
| Tips for eating or cooking | Cooking Tips for Perfect Spaghettoni Use plenty of water: Cook spaghettoni in a large pot of rapidly boiling water so the thick strands have enough room to cook evenly. Pro tip: Spaghettoni is at its best when it finishes cooking in the sauce—not when it finishes cooking in the pot. |
| Allergens | May contain traces of soy, mustard, and lupin. |
Cooking Tips for Perfect Spaghettoni
Use plenty of water: Cook spaghettoni in a large pot of rapidly boiling water so the thick strands have enough room to cook evenly.
Salt generously: Add salt once the water reaches a full boil. Well-salted water seasons the pasta as it cooks.
Stir immediately: Gently separate the strands and stir frequently during the first minute to prevent them from sticking or clumping together.
Cook it slightly under: Remove the spaghettoni 1–2 minutes before the recommended cooking time. It should still be firm in the center.
Finish in the sauce: Transfer the partially cooked pasta directly into your warm sauce and let it finish cooking there.
Add starchy pasta water: Pour in a small splash of reserved pasta water while tossing. The starch helps the sauce cling to the thick strands and creates a smooth, cohesive finish.
Pro tip: Spaghettoni is at its best when it finishes cooking in the sauce—not when it finishes cooking in the pot.
