Bronze Pasta Spaghetti
Spaghetti – the most iconic Italian pasta
Spaghetti is without a doubt the world’s best-known and most loved type of pasta. The long, thin, cylindrical pasta is a symbol of Italian gastronomy. Spaghetti works best with smooth, even sauces that can coat the pasta without weighing it down. Classic dishes like spaghetti al pomodoro, carbonara, aglio e olio, and bolognese are all examples of how this pasta shape brings out the sauce’s flavour. The long shape creates an elegant eating experience and makes spaghetti suitable for both simple and sophisticated dishes.
For Zelected Bronze Spaghetti, only the finest durum wheat with a high protein content is selected.
The pasta is extruded through bronze dies, giving it a rough surface that helps it hold onto the sauce better.
The pasta is also gently dried to retain as much flavour and texture as possible after cooking.
Not all pasta is created equal
To achieve fast, efficient industrial production, modern conventional pasta is made using Teflon dies. Teflon releases easily, but gives the pasta a smooth surface, which means it can’t hold onto the sauce. The result is that the sauce slides off and pools at the bottom of the plate.
Zelected bronze pasta is instead made using the traditional method.
A bronze die gives the pasta a naturally rough, porous texture. The seemingly relatively small difference between Teflon and bronze dies, however, has a huge impact on the taste experience. Bronze pasta grips the sauce better, captures the flavour, and gives you a truly authentic eating experience. Bite after bite.
But texture isn’t the only secret. Unlike conventional pasta, which is dried quickly at high temperatures, bronze pasta goes through a slow drying process.
The drying takes place at low temperatures and lasts up to 12 hours. The process preserves the wheat’s aroma, natural flavour, and nutritional value—something that can’t be achieved with fast drying.
The result is that with bronze pasta you get a shape-holding pasta that cooks perfectly al dente in just 10 minutes and turns a simple pasta dish into an authentic Italian meal.
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| Energy | 1,497 kJ / 353 kcal |
|---|---|
| Fat | 1.5 g |
| Of which saturated fatty acids | 0.4 g |
| Carbohydrates | 70 g |
| Of which sugars | 2.8 g |
| Protein | 14 g |
| Salt | 0.019 g |
