Spaghetti from Afeltra are made with 100% Organic Italian Durum Wheat Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Spaghetti are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture! Spaghetti is named for the Italian word spago meaning string or thread. This shape is the most popular pasta shape in the world. We recommend you serve this pasta with Cacio e Pepe or Amatriciana Sauce. Company History: Afeltra was founded in 1848 and is located in the heart of Gragnano. The best durum wheat semolina is delivered to the company and then analyzed to make sure they have the characteristics of excellence required. The dough is mixed slowly in a vacuum and using the purest water from the Lattari mountains of Gragnano. The exclusive bronze die extrusion process is used, and the drying lasts from 24 to 52 hours, depending on the format, with temperatures that never exceed 118F.
