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Spaghetti di grano duro, 500 g

Our Exquisito spaghetti are produced with a high quality Sicilian durum wheat cultivated in the south-east of Sicily. It is bronze drawn and slow dried at low temperature. This process makes the pasta porous and rough on the surface to capture sauces and condiments better, and prolong their flavor.


  • Pasta is unsuitable for people who are gluten intolerant or allergic to wheat.
  • If you would like to purchase different quantities, feel free to contact us via email to info@exquisitobox.com. We’ll be glad to help you customise your order and shipment.






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Our Exquisito spaghetti pasta is produced with a high quality Sicilian durum wheat cultivated in the south-east of Sicily with no chemical treatment. We follow a controlled and certified supply chain project with a strong territorial imprint that guarantees the authenticity and local origin of the ground grains. The wheat is grown, harvested and ground on site. This gives rise to flour and semolina that smell of the land in which they were born. The pasta is dried at a low temperature for more than 20 hours to keep its nutritional qualities intact, and it is bronze drawn. This process makes it porous and rough on the surface to capture sauces and condiments better, and prolong their flavour. To learn more, click here.

10 useful tips for optimal pasta cooking:

1. put plenty of water in the pot. The ratio of water to pasta should be 10:1, i.e. for every 100 grams of pasta you should calculate 1 litre of water. The pasta cooking water can be re-used to deglaze dishes and clean kitchen utensils or to water plants.

2. do not fill the saucepan with water up to the rim: to prevent liquid from escaping during cooking, fill it with water up to 2/3 of its capacity.

3. The pot must be covered with the lid while the water comes to the boil, it will boil faster.

4. The pasta must be throwed into the pot only when the water starts boiling.

5. When throwing in the pasta, remember to remove the lid: the pot should be kept uncovered.

6. Salt should be added when the water comes to the boil. Adding coarse salt from cold water not only delays the water from reaching 100°C but could leave an iron aftertaste to the pasta. The general recommended dose of salt is 7g per 100 g of pasta. However, it is good to know that the longer the pasta has to cook, the less salt should be used.

7. The pasta must continue to boil vigorously and must not lose its boil. The flame must also remain below the bottom of the pot and not reach the edges.

8. The pasta should be stirred often during cooking to prevent it from sticking.

9. Cooking times are absolutely indicative for artisanal pasta. WE suggest to taste the pasta while it is cooking: if it is al dente, it is cooked.

10. The sauce should be chosen according to the pasta format and the pasta sautéed in the sauce before serving. Long pasta? Choose liquid and creamy sauces. Short, medium-sized pasta? Goes well with thicker sauces.


organic Sicilian DURUM WHEAT SEMOLINA, water

energy 1515KJ – 362 kcal
total fat 1 g of which satured fat 0,1 g
total carbohydrates 75 g of which sugars 1,8 g
dietary fiber 3,5 g
proteins 11,5 g
salt 0,002 g

Check the packaging for expiry date.

Store in a cool, dry place.

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