-Spaghettone is essentially a thicker version of traditional spaghetti. The name "Spaghettone" translates to "big spaghetti" or "thick spaghetti" in Italian. This extra thickness gives it a more substantial bite and allows it to better hold onto rich, hearty sauces. - Like all Garofalo pasta, Spaghettone is made from 100% high-quality durum wheat semolina**, which provides a firm texture and excellent cooking performance. The durum wheat gives the pasta a satisfying chew and helps it maintain its shape during cooking. - Garofalo Spaghettone is made using the bronze die extrusion method. This traditional process involves pushing the pasta dough through bronze dies, which gives the pasta a rough texture. This rough surface allows the sauce to cling to the pasta better, enhancing the overall flavour of the dish. - The pasta is dried slowly at low temperatures, preserving its flavour and ensuring a consistent texture. This method also helps maintain the nutritional qualities of the durum wheat. - Due to its thicker size, Garofalo Spaghettone typically requires a slightly longer cooking time than regular spaghetti, but worth the wait!