Academia Barilla Spaghetti (500g)

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Spaghetti originated in Naples and were named by Antonio Vivani in 1842 because they looked like little pieces of string. These originally measured 50 centimeters were shortened for space reasons, until they reached their current length of 25.5 centimeters. With a protein content of 14.5%, this dough from the Academia Barilla range offers you excellence with its selection of premium quality durum wheat, 100% Italian, and wire drawing in a bronze mold. It enjoys optimal hold in single and double cooking and a perfect al dente Barilla. The speed of the second cooking (only 40-60 seconds) will save you time when preparing your recipes. Intermediaries in the universe of long pasta by their diameter, Spaghetti allows many combinations. They go perfectly with tomato, oil or fish sauces.

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