Spaghetti 500gr èViva - Agricola Piano
Artisanal Slow Dried Spaghetti by Agricola Piano
Description of Spaghetti Restaurant
The Spaghetti Restaurant (in Italian, Spaghetti Ristorante) are made with our Durum Wheat Remilled Semolina with Live Wheat Germ, drawn in bronze and with a long and delicate drying (at low temperature) to preserve the flavour, aroma and taste of the Apulian wheat.
The result is a pasta with an unmistakable flavour, which keeps cooking and which binds perfectly to any seasoning. Try them drained "al dente"* and seasoned with an amatriciana sauce of which you find the recipe below in this description.
*Al dente means that you didn't overcook pasta until soft, so the consistency is not really soft. In Italy, we want pasta "al dente".
Ingredients of the Spaghetti Restaurant pasta: re-milled durum wheat semolina with 100% Italian (Pugliese) live wheat germ, water.
Cooking time: 8/10 minutes
Spaghetti Restaurant all' Amatriciana RECIPE
Preparation: 25 min
Cooking: 8/10 min
Servings: for 6 people
Spaghetti Restaurant Agricola Piano 400 gr;
Guanciale or alternatively Pancetta 100 gr;
Pecorino di Amatrice 75 grams (alternatively another pecorino with a delicate, unsalted and slightly spicy flavour);
Peeled tomato 350 gr;
Extra virgin olive oil from Peranzana mono-varietal 1 tablespoon;
Dry White Wine 50 ml;
Salt, pepper to taste;
Chilli pepper 1.
It starts by putting the chopped bacon, extra virgin olive oil and chilli pepper in a pan. The right ratio between bacon and Spaghetti Restaurant pasta is one to a quarter: therefore, for 500 grams of pasta, they must use 125 grams of bacon or guanciale. Brown over a high flame for a few minutes and blend with the white wine.
Remove, by draining it well, the bacon from the pan and keep it aside, warm.
Add the remaining tomato to the grease, which must be cooked for a few minutes, adjusting it with salt. Remove the chilli, which at this point will have given its flavour, avoiding burning it and adding the cubes of bacon to the sauce, finishing cooking and thickening the sauce.
Once the spaghetti is cooked al dente, put them in a bowl with the grated pecorino.
Mix the pasta with the pecorino and then add the sauce.
|Average Drying Temperature (°C)||50|
|Average drying time (Hours)||72|
|Allergens||it contains gluten|
|Origin of raw materials||Self-produced|
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