This pasta is unique in its own way: a spaghetti with a diameter of 2.7mm, like a bucatino, but not with a hole. In the home of Italian noodles, Gragnano where this unique form was born, It's done to al dente in 15-17 minutes.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Cappelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
Ingredients: durum wheat semolina, water
Cooking time (al dente): 15-17 minutes
