Ordinary caliber. Spaghettoni
For this extra-thick spaghetti, 2.5 mm in diameter, Cavalieri uses special durum wheat varieties. Cooking them requires some practice and also patience - it takes 16 to 18 minutes, depending on the harvest year, until the pasta is al dente. But then they convince with their fine aroma and consistency. Quite simply, with butter, pecorino and pepper they are a pleasure that seeks its equal.
Pasta from Puglia. By Cavalieri.
The Benedetto Cavalieri company in Apulia, founded in 1918, has a standing commitment to using durum wheat from the region. The Apulian durum variety contains less protein and gluten than the otherwise often used Canadian durum wheat while resulting in pasta that comes in lighter hues but provides a highly aromatic taste and a texture firm to the bite. Benedetto Cavalieri has the dough distinctly adjusted to each pasta format. However, each dough gets kneaded at length before being pressed through bronze moulds at low pressure. The Apulian pasta makers dry the resulting pasta at low temperatures for up to 44 hours before putting it in climate chambers for 24 hours to stabilise. When cooked, Cavalieri pasta comes with a perfect even-to-the bite texture on the plates, featuring an absorbent surface and a delicate durum wheat aroma.
What makes good pasta
To make good pasta requires selected ingredients and craftsmanship. The basis is non-standard durum wheat varieties, which combine their best properties in the flour mixture. When water is added to the flour, kneading at a maximum of 35 °C (and only then) causes the proteins of the grain to form glutin, which is essential for the gelatinization of the pasta during cooking. The dough, prepared in different ways depending on the pasta format, is slowly pressed through bronze scribes, resulting in a rough surface that allows the pasta to better combine with the sauce. Finally, the pasta is dried, a process that takes several days for artisanal producers - at temperatures that never exceed 60°C. To produce the best possible pasta in this way, it takes decades of experience.
Ingredients and References:
Pasta made from semolina (made from durum wheat).
Semolina made from durum wheat, water.
Please Note the Following Included Allergens:
May contain traces of soybeans.
Storage and Preparation Instructions:
Store in a cool and dry place.
Origin / Provenance:
Responsible Food Business Operator (RFBO):
Pastificio Benedetto Cavalieri
Via Garibaldi 68
73024 Maglie (LE) Italy
|Nutritional values per||100 g|
|Calorific value||1490 kJ / 355 kcal|
|hereof saturated fatty acids||0,3 g|
|hereof sugar||3,6 g|
|Dietary fibres||2,5 g|
Article Number 27268
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