We take great care over the cooking times.
The result is “Pici Dritti”, thick spaghetti with a rough surface and an interesting and innovative technical variation. We have created a tiny hole in the centre of the spaghetti that closes during cooking as it swells, so the pasta ends up with a 4.4-millimetre diameter and cooks in just 11 minutes.
A top-quality product made from Tuscan durum wheat semolina, bronze-drawn and dried at a low temperature. With a rough, dense finish, this pasta releases the starches required to allow it to be tossed in the pan at the final stage, thus blending perfectly with all types of sauces.