Spaghettoni N°7
Cooks in 11 minutes.
To cook 100 grams of pasta you need on average 1 liter of water and 7 grams of salt, i.e. a teaspoon of fine salt, plenty if large.
Spaghettoni comes from Neapolitan culinary tradition, protagonists of experts' dissertations on the calibers and right dimensions of this long pasta.
Barilla Spaghettoni satisfies all the senses and is already pleasing to the eye even before being tasted. The dies have been designed to give them a consistent flavor that holds up perfectly when cooked and makes them perfect for even the most daring culinary experiments.
The secret of the goodness of Barilla Spaghettoni n. 8? The careful selection of fine durum wheat and a fuller shape, designed to give Barilla Spaghettoni a balanced thickness and extraordinary consistency.
Made with
Durum wheat semolina
Pack size / servings
500g
Benefits
- Carefully selected durum wheat.
- Great attention along the entire supply chain, to always guarantee high levels of quality and food safety.
- Rough texture and always al dente.
- It goes perfectly with all sauces.
- Great source of energy.
- Low glycemic index, keeping you fuller, longer.
Perfect for
Condiments with a strong flavour. Bring all the flavor of the Mediterranean to the table by seasoning them with tuna and peppers or seasoning them with an onion and bacon sauce, a very simple and quick but very tasty first course. The secret of the goodness of Spaghettoni n. 8Barilla? The careful selection of fine durum wheat grown throughout Italy and a design, studied to give Barilla Spaghettoni a balanced thickness and extraordinary consistency.
Ingredients
Durum wheat semolina, Water
Nutrition facts
Values | Units | Average Nutritional Values |
|---|---|---|
ENERGY | kcal | 1521 |
ENERGY | kJ | 359 |
FAT | g | 2,0 |
OF WHICH: SATURES | g | 0,5 |
CARBOHYDRATE | g | 70,9 |
OF WHICH: SUGARS | g | 3,5 |
FIBRE | g | 3,0 |
PROTEIN | g | 12,8 |
SALT | g | 0,03 |
Cooking instructions
To cook 100 grams of pasta you need on average 1 liter of water and 7 grams of salt, i.e. a teaspoon of fine salt, plenty if large. 1. Bring 3-4 quarts of water to a rolling boil. 2. Add salt. 3. Add Pasta and cook following the instructions on the pack (Stir occasionally). 4. Drain gently and serve. Passive cooking, also known as flame-out cooking, is a technique that has existed since the mid-19th century. It is an alternative method for cooking pasta that allows you to save energy and reduce CO₂e emissions by up to 80%*. To adopt it, simply turn off the stove after 2 minutes of active cooking, cover the pot with a lid and wait for the right cooking time. Obviously, as with all cooking methods, following the correct times is essential.
Reduce Environmental Impact During Cooking
- Use only as much water as needed
On average 1 liter per 100 grams of pasta. This way you reduce your impact on water resources. - Put the lid on the pot
The water will boil in less time. - Add the salt when the water is boiling.
Salt slows down the boiling by wasting gas. - Turn off the heat halfway through cooking
Putting the lid on, the pasta continues to cook even when the heat is off. - Reuse the pasta cooking water for washing dishes
Avoiding having to heat another one.
