These king size spaghetti, longer and larger than normal spaghetti, are packed uncut and folded. The spaghettoni surface is porous and their section is wider than normal spaghetti and while cooking they release a velvety cream, almost starchy. Benedetto Cavalieri Spaghettoni require a cooking time of 18 minutes, after they remain cooked but firm at the bite ("al dente").

Spaghettoni Cavalieri require a special mixture of semolina, and are obtained with a die made of a special bronze alloy and with funnel-milled holes to give a gentle pressure when the dough takes its shape. Spaghettoni Cavalieri’s low temperature drying for about 40 hours allows a perfect distribution of carbohydrates and proteins inside Spaghettoni, and the homogeneous distribution allows to obtain balanced cooking from the core to the surface.

The typical porous surface makes them perfect for hearty meatier sauces or shellfish and clams pasta.

THE PRODUCER: Benedetto Cavalieri is one of the leading family owned companies that produce pasta by old-world artisanal methods. Founded in 1918, Benedetto Cavalieri continues the family tradition of making pasta according to the time-honored "Delicate method." Using only the highest-quality, freshly milled hard durum wheat, the process involves long kneading by experienced hands. It is then dried at low temperature for about 40 hours to preserve the nutritional value of the durum wheat. It can be found in the menus of the most careful restaurants and on the shelves of the best delicatessen and wine shops all over the world. The gourmets appreciate so much Pasta Benedetto Cavalieri for the “excellent grain flavour and delightful chewiness” (Wine Spectator, Pasta Perfect).

Since 2005, Pastificio Benedetto Cavalieri has been appointed Learning Centre of Slow Food University of Gastronomic Sciences of Pollenzo (Piemonte). The thematic one-week seminars on pasta-making are attended by students who come from the five continents.