Spaghetti is so called because of its shape similar to a large string. The first mention of spaghetti is egrave; in Giacinto Carena's Domestic Dictionary (1846) where they are listed together with " hair, pins and vermicelli"; a few years later they also appear in the famous Tommaseo-Bellini Dictionary, published in 1861-1879. These are spaghetti twice as long as normal.
They differ from classic spaghetti by twice the length of the standard (50cm).
Size: 1 kg
Spaghetti They are a long pasta shape – liscia di Gragnano PGI produced by Pastificio dei Campi.
Nutritional information
Average values | per 100g |
Energy | 354 kcal – 1502 kJ |
Grassi | 1.3 g |
of which fatty acids saturated | 0.3 g |
Carbohydrate | 70.0 g |
of which sugars | 3.3 g |
Protein | 14.0 g |
Fibre | 3.3 g |
Salt | < 0.01 g |
Additional information
Weight | 1 kg td> |
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Commodity categoryDurum wheat semolina pasta |
Ingredients | Durum WHEAT semolina, water |
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Contains Gluten | not" a food allowed for celiacs |
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Wheat Growing Country | Italia |
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Wheat Milling Country | Italia |
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Storage | Store in a cool, dry place. Once opened, keep it away from heat and moisture. in a closed container and possibly away from: rice, nuts, hazelnuts, pet food, dried spices, grain cereals, dried legumes |
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Note | the product should be eaten cooked. |
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