Spaghetti pasta | Handmade pasta using bronze extrusion technique, 500 grams, slow drying at low temperature, 100% Italian wheat, with wheat germ

Spaghetti pasta embodies the essence of rich Italian traditions. Wheat and semolina are fully cultivated and produced in Italy, from the fertile fields of Puglia. What distinguishes our spaghetti pasta is the presence of wheat germ, which is preserved through slow drying at low temperatures. Wheat rich in protein (more than 14%), free from pesticides, glyphosate, and mycotoxins. Cultivation is carried out through crop rotation every two years with legumes, increasing soil fertility. The grains are only harvested when they reach the ideal moisture level for storage and are carefully stored in large bags according to organic farming standards. Wheat germ, the main component of our pasta, is a treasure of health benefits: it contains amino acids, fatty acids, minerals, B vitamins, and tocopherol (Vitamin E), providing the body with protective and anti-inflammatory properties. The result is unmatched-tasting pasta, with a strong wheat aroma, cooked quickly (8-10 minutes), maintaining its doneness, making it easy to digest like traditional pasta. An ideal way to cook bronze-extruded spaghetti: follow these steps. Prepare boiling water: for perfect spaghetti, boil enough water. The ideal ratio is one liter of water for every 100 grams of pasta. Add salt: when the water reaches a boil, add a generous amount of salt, about 10-15 grams per liter of water. Salt will help improve the flavor of the pasta during cooking. Add the spaghetti: pour the bronze-extruded spaghetti into the boiling water. Be sure to stir gently at first to prevent sticking. Cook it "al dente": follow the cooking time indicated on the spaghetti package. However, check its texture a few minutes before the specified time, as it is recommended to cook it "al dente," meaning tender but with slight resistance when biting. Ensure the pasta is cooked: to confirm the pasta is cooked properly, take one and taste it. It should be tender on the outside but still slightly firm inside. Drain: once the pasta is cooked to the desired level, drain it using a colander or spoon. Avoid rinsing with cold water, as this will remove the starch that helps the sauce adhere. Add the sauce and serve: transfer the spaghetti to a serving bowl or plate. Add your sauce or preferred toppings, and gently stir to evenly distribute the sauce.