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SPAGHETTI GRAGNANO PGI
PASTA
Spaghetti is a traditional variety of long, string-shaped pasta typical of the Italian region of Naples.
Made with 100% Italian organic durum wheat, Fontana FORMIELLO Spaghetti is produced in small batches in the Apennine mountains, where the pasta is bronze-die extruded and slowly dried at natural ambient temperatures, without artificial heat. This process preserves the flavour of the wheat and gives the pasta a firm texture.
Spaghetti is ideal with simple tomato sauces, basil and grated pecorino cheese, as well as with Bolognese, carbonara and puttanesca. A classic preparation is spaghetti aglio e olio, tossed with garlic, olive oil and chilli pepper.
SIZE: 500 g Net Wt
GTIN-13: 5060323905371
GTIN-14: 15060323905378
INGREDIENTS
Italian durum wheat semolina, water. *Organic ingredient.
ALLERGENS
Contains Wheat
FREE FROM
Celery, Crustaceans, Eggs, Fish, Lupin, Dairy, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites, Nuts
NUTRITION CLAIMS
Source of Protein, Low Fat, Sugar Free, Low Salt, No Added Sugars, No Added Salt.
CERTIFICATIONS
Organic, 100% Italian Wheat
| Nutritional Information | 100 g | 1 portion / 80 g |
|---|---|---|
| Energy | 358 kcal 1,523 kJ | 286 kcal 1,218 kJ |
| Fat of which saturates | 0.5 g 0.1 g | 0.4 g 0.1 g |
| Carbohydrate of which sugars * | 76.5 g 0.4 g | 61.2 g 0.3 g |
| Fibre | 3.2 g | 2.6 g |
| Protein | 12.5 g | 10.0 g |
| Salt | 0.10 g | 0.08 g |
| Sodium | 39 mg | 31 mg |
*Contains naturally occurring sugars
Vegan, Vegetarian, Organic
PREPARATION
Pour pasta into salted boiling water (1l water for 100g of pasta). Stir several times and let boil. When cooked drain and season to taste.
COOKING TIPS
- Perfectly cooked pasta is al dente, an Italian term meaning “to the tooth.” This is when pasta is cooked through, yet still firm enough to offer some resistance to your bite.
- It’s important to use a pot large enough to to hold at least 1l of water for each 100g of pasta. A common mistake is to use too small a pot or not enough water, which results in sticky pasta.
- Season the cooking water generously with salt (10g for each litre) as soon as it comes to a boil, then add the pasta when the water returns to a boil. The pasta will not be too salty but will be properly seasoned.
- Do not add oil to the pasta water.
- Stir occasionally to make sure that the pasta doesn’t stick together. Do not cover the pot again.
- Before draining the pasta, save some of the cooking water to add to the sauce. This adds extra starch to the sauce, emulsifying it, and helping it to cling much better to the pasta.
- Drain pasta 1 or 2 minutes before the indicated cooking time and finish cooking in the pan with the sauce.
- Use a colander to drain the pasta. Do not rinse after draining, this washes away the flavourful starches that will help sauces cling to it later.
COOKING IDEAS
Spaghetti are great with a simple tomato sauce, a basil leaf and some grated pecorino cheese. They are also ideal with Bolognese, carbonara, puttanesca and many more tomato and creamy sauce. A classic is spaghetti aglio e olio, when spaghetti are tossed in a sauce made with garlic, olive oil and chilli pepper.
COOKING TIME
10-12 minutes
SERVINGS
About 6 portions (80g per portion)
STORAGE
Store in a cool dark place. Once opened, store in a tightly sealed container.
| Bag | Polypropylene (5 PP) | Recyclable | Plastic |
| Head Card | Paperboard (23 PBD) | Recyclable | Paper |
| Case | Cardboard (20 PAP) | Recyclable | Paper |
| Packaging to Product Weight Ratio | 15% |
| Recyclable Content | 100% |
| Plastic Content | 1.9% |
Our pasta is packed in transparent plastic bags with paperboard head card. We are planning to introduce paper packaging or similar in the near future and phase out the current plastic packaging.
