SPAGHETTI
The epitome of classics. An essential item in every Italian kitchen. Spaghetti Makłowicz i Synowie pasta is made from durum wheat semolina. These long and straight strands pair perfectly with tomato sauces – we recommend trying our suggestions.
Cooking method:
- Fill a large pot with water in a ratio of 1 liter per 100 grams of pasta, don’t forget to add salt to the water.
- Bring the water to a boil, add the pasta, and stir occasionally.
- Cook the pasta until it is al dente and offers slight resistance to the bite. Drain.
Trafila Al Bronzo. Pasta di Semola di Grano Duro
The Trafila al bronzo method, which involves processing the pasta dough through special bronze matrices, aims to give the pasta a unique porous structure, allowing it to absorb sauce excellently. Combined with the highest quality durum wheat, “Makłowicz i Synowie” pasta cooked al dente is a truly Italian experience.
| Energy value | 1495 kJ / 353 kcal |
| Fat | 1,3 g |
| Including saturated fatty acids | 0,3 g |
| Carbohydrates | 72 g |
| including sugars | 1,5 g |
| Protein | 12 g |
| Salt | <0,01 g |
Ingredients:
durum wheat semolina. Product may contain soy and mustard.
SPAGHETTI
“Makłowicz i Synowie” pasta – their types and flavors.
