La Molisana 230 Spaghettone Grosso - 500 gr
La Molisana Thick Spaghetti Perfect for Rich Sauces
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La Molisana 230 Spaghettone Grosso - 500 gr
La Molisana Thick Spaghetti Perfect for Rich Sauces

La Molisana 230 Spaghettone Grosso - 500 g

Available
€1.89
VAT Included
SKU: AG042

La Molisana Spaghettone Grosso No. 230 is a thicker spaghetti shape made in Italy and designed for full-bodied sauces. It is worth choosing because the 500 g pack and larger thickness help hold rich, well-emulsified condiments.

  • Format: 500 g pack, suitable for several portions.
  • Shape number: No. 230, the identifier for La Molisana Spaghettone Grosso.
  • Use: suitable for dense sauces, ragù, cooked tomato sauces and condiments with well-emulsified oil.

Cook it in salted water and finish it in the pan with the sauce, so the spaghettone binds better with the condiment.

Made in: Italy

 

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Brand
La Molisana
Category
Durum Wheat Pasta
Reference
AG042

Ingredients for La Molisana Spaghettone Grosso no. 230: durum wheat semolina. May contain soy.

We always do our best to provide you with accurate and updated information, but we still recommend that you check the product label before consuming it, especially in case of allergies or intolerances. Any changes made by the manufacturer are beyond our control.

Nutritional values Per 100 g
Energy 1489 kJ (351 kcal)
Fats 1.0 g
of which saturates 0.3 g
Carbohydrates 70 g
of which sugars 4.0 g
Fibre 3.0 g
Proteins 14 g
Salt 0.02 g

We always do our best to provide you with accurate and updated information, but we still recommend you to check the product label before consuming it. Any changes made by the manufacturer are not dependent on us.

Thick spaghettone is an Italian pasta shape made for bold sauces and creamy pan finishes. Its larger thickness helps hold tomato, seafood, garlic oil or cheese-based condiments.

You can use it in these traditional Italian recipes:

  • Spaghettone with clams
  • Neapolitan puttanesca
  • Spaghettone with garlic oil and chilli
  • Spaghettone with courgettes

Cook it al dente and finish the last 1–2 minutes in the pan with the sauce. A little cooking water helps create a glossy sauce that coats the spaghettone evenly.

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